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Our Natural Cheese Flavors

Product Description

Our natural cheese flavors…
…are characterized by a particular intensive and authentic cheese taste. The raw material for our cheese flavors is natural cheese.

Our natural cheese flavors…
…are offered in a wide variety. Our standard product range is sold in paste form which have to be refrigerated at 3-8°C while storing and shipping. Shelf life is between 12 and 24 months, depending on the product. For the convenience of our customers we convert the natural cheese flavor paste by spray drying into a powder. This leads to an ambient storage temperature at 20-25°C. Shelf life is minimum 12 months.

Our natural cheese flavors…
...are used by customers with different priorities. For the low price segment we offer a cost-optimized version. For the premium segment we developed a natural cheese flavor concentrate containing only cheese without any E-numbers. 

Our natural cheese flavors…
...in paste form are delivered as 18 kg units in pails. The powders instead are packaged in 20 kg bags. Minimum order quantity is one unit, if products from our standard range are selected.

Our natural cheese flavors…
...are in general halal certified, by the HFCE (Halal Food Council of Europe). Certain specialties are halal certifiable on request.

Our natural cheese flavors…
...are also available with VLOG certification, which is a proof for food manufactured without gentetic technology.

Manufacturing process

Another name for the natural cheese flavors, Jeneil produces is "Enzyme Modified Cheese" (EMC). This term is derived from the manufacturing process: during cheese maturation, the dry matter (fat, protein and lactose) is broken down by enzymes and bacteria. This metabolism creates taste components. A variety of these tasty building blocks gives a cheese taste.

With traditional cheese ripening, the conditions (e.g. temperature, water, salt content) are not ideal for the microorganisms. Things are different at Jeneil: In our production, we have the opportunity to create optimal conditions for the bacteria and enzymes. This creates the cheese flavor we love much faster  than in the original ripening process. The results are our concentrates.

 


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Your advantages

by applying our natural cheese flavors in comparison to...
 

...natural cheese or cheese powder are:
 


Strong Flavor Impact
The flavor concentration is several times higher than in natural cheese (powder).

Low Dosage -> Cost Saving
The addition rate is clearly lower and leads to a substantial cost reduction of the entire formulation.

Standardized Flavor Profile
Our natural cheese flavors are standardized to maintain a consistent flavor profile of the consumer product. Flavor expectations are always fullfilled.

Strong Flavor Distinction between Different Cheese Types
Being experts for natural cheese flavor profiles our knowledge is to create distinctive, consistent and well-balanced cheese flavors. Our range includes a differentiation of aroma within a variety. 

 

Your advantages by applying our natural cheese flavors in comparison to...

...composed flavors are:

 

Authentic and Characteristic Taste
Our natural cheese flavors have an authentic and characterized taste, individual like the specific cheese type -> Artificial flavors are typically not well-balanced

100% Natural
Our cheese flavors are 100% natural and produced from real cheese -> Artificial flavors are typically not produced from real cheese. Special components of flavors are compounded to obtain the cheese flavor. 

Positive Declaration                                            
“Natural cheese flavor” could be only declared, if at least 95% of the flavor is derived from real cheese. This is usually not the case with compounded flavors -> most of the Jeneil flavors can be declared as “Natural Cheese Flavor” or “Natural Flavor“.
In some cases the declaration “Cheese” is possible as well. If this is done, all ingredients of the flavor, which have a technological impact to the final product, have to be declared individually.

 

Your advantages by applying our natural cheese flavors in comparison to...

…flavors of competitors are:



A Large Variety of Cheese Flavors
Jeneil offers the widest selection of various cheese flavors profiles in different consistencies (pumpable, paste and powder form) in addition designed for different consumer segments (cost-optimized and premium).

High Flexibility in Deliveries
Deliveries are possible already from one unit, by ordering from our standard range, which are stock items.

Competitive Prices
By maintaining production facilities in the United States and Europe we can guarantee competitive prices to several countries. We gladly generate an offer for you.
Please contact us: info(at)jeneil.de


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Productrange

Product No.                      Product Characteristic
Cheddar Concentrates
CHG-5054Aged, sharp, piquant
CHG-5909Cheesy, fruity, slightly sharp
CHG-5510Aged, fruity, savory, sour
CHG-5090Matured, savory-sharp
CHG-5040Young, mild, creamy, sourly
CHG-5905Middle-aged, savory, buttery
Italian Hard Cheese Concentrates
PCG-3909Roasted, nutty
PCG-3910Aged, savory, pungent
PCG-3901Aged, sharp, strong butyric notes
Blue Cheese Concentrates
BLG-6050Gorgonzola type (blue mould cheese)
BLG-6150Blue stilton type, savory, piquant
Goat & Sheep Cheese Concentrates
GSG-7735Goat cheese typical, goaty, nutty, slightly pungent
GSG-7737Sheep cheese typical, sourly, sharp
Various Cheese Concentrates
GOG-1500Gouda typical, middle-aged, cheesy, savory
MZG-8518Mozzarella typical, buttery, milky, fresh, aromatic
MAG-7602Manchego typical, cheesy, savory, sheepy
EMG-1269Emmenthal typical, cheesy, slightly nutty, savory
EMG-1270Emmenthal typical, slightly nutty, cheesy, savory
CCG-4502Cream cheese typical, fresh, creamy, aromatic
Product No.                      Product Characteristic
CHG-5990Cheddar typical, cheesy, savory, fruity, slightly sharp, buttery
PCG-3990Parmesan typical, savory-umami, slightly sour, matured, cheesy, sharp
EMG-1290Emmenthal typical, slightly sweet, notes of caramel, cheesy, creamy, nutty
GOG-1590Gouda typical, savory, nutty, roasty, cheesy, matured, sharp
Product No.                      Product Characteristic
CHG-5922Cheddar typical, slightly sour, savory, fruity
PCG-3922Parmesan typical, savory, slightly sour, savory-umami
EMG-1222Emmenthal typical, intensive, slightly sour, savory, fruity
RAG-1422Raclette typical, intensive, cheesy, savory
Product No.                      Product Characteristic
CHG-50541Cheddar typical, aged, sharp, piquant
PCG-39100Matured Parmesan typical, cheesy, savory
EMG-12701Emmenthal typical, slightly nutty, cheesy, savory
Product No.                      Product Characteristic
CHG-91050Cheddar typical, matured, savory, slightly fruity
PCG-91030Parmesan typical, intensive, savory, cheesy
BLG-91060Blue cheese typical, strong notes of blue mould, cheesy, creamy, notes of lactic acid
GSG-91070Goat cheese typical, intensive-goaty, matured, cheesy, notes of fermented lactic acid, savory
EMG-91020Emmenthal typical, intensive-savory, cheesy, slightly fruity, notes of caramel & propionic acid

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