Soups

Demand for soups worldwide is stable, but in some markets is increasing, particularly in Asia, where pre-made instant noodle soups are especially popular. However, some markets are now limiting the use of additives such as MSG in many food applications and, as a result; producers are looking for alternative ways to meet flavour profiles. At Lactosan, our Cheese Powders are the perfect ingredient to develop the right taste and body for your soups and can offer a more uniform quality than using fresh cheese.

Clean labels, use of natural and real ingredients are among the most prominent trends in several food categories, as well as in soups. Our Lactosan Cheese Powders, made from natural cheeses, are the perfect ingredient to help you create the ideal flavour and mouthfeel for your soups, fulfilling your clean labelling requirements along with a “Real Cheese” claim.

Standard, dry mix or frozen

Lactosan Cheese Powders offer a unique combination of taste, functionality and convenience in soup recipes where either dry mix, UHT or pasteurised solutions are applied. We offer a broad range of varieties that boost umami and kokumi and can also be used to support your declaration and labelling requirements, for example, declaring “made with real cheese” or highlighting it on the product ingredients list.

Our Cheese Powders can be used for a wide variety of flavour directions, including cream of tomato (where our powders can add creaminess and cheese notes), broccoli and matured cheese, mushroom, curry and Thai soups and many more. We can also work together to create exciting new flavours or soup-based products, such as Cup Noodles, Ramen or Instant Soups.

Our Creamline Lactosan range can add a touch of real dairy cream to your soup creations, giving them a gourmet flair.

Just add Lactosan

Contact us today to find out how our products can provide the perfect balance of flavour and add extra functionality to your products. Not only do we bring the right solutions to the table, but we are also bursting with ideas on how to help you develop the next big soup success.

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