VIOPLUS from HOCHDORF: the vegan milk powder alternative for the chocolate industry
Current shopping trends are also impacting chocolate consumption: more and more people are opting for a partial or complete...
Lactose tolerance – part of our European cultural heritage
Lactose tolerance (or intolerance) is a health issue that has been the subject of regular debate in the 21st century. The...
Sharing knowledge for best results in chocolate production
Looking for competent specialists and smart nutrition solutions for milk powder and milk powder alternatives? It won't be...
VIOPLUS product innovation: like milk powder, but plant-based
Interview with Charlotte Perich, Research & Innovation Team Functional Ingredients.
An innovative spirit that pays dividends – HOCHDORF dries goat milk
Alongside cow's milk, HOCHDORF now also refines the best goat's milk from producers in Central Switzerland on behalf of...
HOCHDORF – the only Swiss provider of lactose-free milk powder
Lactose-free – we've all heard of it and seen the labels appearing on foods, not least because of widespread lactose...
Condensed milk – a snapshot of Swiss industrial history
Condensed milk is strongly linked to Switzerland's industrial history. The first factory in Europe was built in Switzerland....
Filtermat technology for the gentlest drying of fat and butter powders
Creamy ready-made soups and finest cream sauces, bakery products and sweet creams are frequently produced in Switzerland using...
HOCHDORF roller-dried whole milk powder for the finest Swiss milk chocolate
The first close collaboration with a chocolate factory began in 1905. This is just one reason why HOCHDORF is the market...
Milk provides ingredients for the most diverse uses
Milk is 87 per cent water. Yet it is astonishing how many different uses there are in the food industry for remaining 13 per...
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