Premium Ingredients has launched two new stabilisers for analogue pizza cheese.

Premitex XLK-15043 is based on starches, hydrocolloids and melting salts, and adapted to any type of machinery. It makes it possible to produce mozzarella analogues in equipment which is not optimised for this task in terms of speed stirring and heating. As such, it is designed for SMEs and companies in which investment in cookers or twin screw blenders with direct steam injection is not an option.

Premitex XLK-15067, meanwhile, is a stabiliser designed to meet the needs of the growing market for vegan products free of animal protein, a booming sector in countries like Germany, Austria and Switzerland.

It consists of a blend of starch, hydrocolloids and fibre, allowing a total replacement of casein and therefore making analogue cheese in stick for pizza slices, completely removing the milk protein.