BakeryandSnack Chat Podcast: The New Cheesecake steps up to the mark in every whey

By Gill Hyslop contact

- Last updated on GMT

BakeryandSnack Chat Podcast: The New Cheesecake steps up to the mark in every whey

Related tags: Zeelandia, frieslandcampina ingredients, cheesecake, Carbon footprint

Anticipating a rising demand for cheesecake, bakery solutions experts Zeelandia and FrieslandCampina have joined forces to craft a sustainable creation based on whey protein that they claim is a good contender to the iconic New York version.

The New Cheesecake​ - launched earlier this year - comprises Zeelandia’s crust mix and FrieslandCampina’s fresh cream cheese in a straightforward recipe that gets the same ‘outstanding’ results every time. The two specialists also contend the new formulation is guaranteed to banish surface cracking, the bane of bakers’ lives.

However, the New Cheesecake also ticks the sustainability box with a much reduced carbon footprint, allowing consumers to indulge with a clear conscience.

The New Cheesecake

Rather than shipping the finished product frozen, it uses local ingredients, local production and a newly created supply chain in which the baker creates their own unique creation.

BakeryandSnacks chats to Eelco van Oosterbosch, global category leader at Royal Zeelandia Group, and Suzanne van den Eshof, global head of marketing at FrieslandCampina Ingredients Food & Beverages, to drill down into the reaction the new creation has received since its launch, as well as the two company’s ambitious plans to capture a bigger market share.

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