Over the years, Campus has developed deep expertise and applications knowledge in using natural products to create customized functional solutions for a broad range of food applications.

Starting from the Meat Industry, we apply our knowledge in Dairy Industry offering innovative solutions to imporve the organoleptic features of dairy products.

  • Complete Solutions to replicate the texture and flavor of cheese and processed cheese
  • Enzyme Systems to improve yield and texture of applications like yogurt
  • Complete Solutions to improve texture in sauces and fillings
  • Solutions for all food products where water needs to be controlled or stabilized
  • Solutions to replace pectin in dairy products
  • Functional Systems for dessert and ice-cream



  • Cheese
  • Processed Cheese
  • Fillings
  • Sauces
  • Yogurt
  • Dessert / Ice-cream
  • 1002783_Campus Cheese Base M - Functional blend based on modified starches to produce Mozzarella analogue
  • 1002915_Base Veg CH Extender - Functional blend for pocessed cheese extention based on modified starches
  • 1002805_Texture CC - Additive free solution based on starches and functional vegetable fibers for spreadable cheeses and dessert
  • Campus Functional Fibers - Multifunctional combination of soluble and insoluble vegetable fibers, for fresh cheeses, yogurt, dessert, sauces
  • Campus Reactyn Range - Functional enzymatic systems developed for yield and texture improvement in yoghurt, fresh cheeses and curd cheese production
  • 1003197_Base Veg Mayo NAM - Emulsifying system designed to produce different kind of mayonnaise, sauces and fillings

Contact us to receive more information, documents, and applications details

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