Dairy products
- Production of innovative and functional dairy and non dairy (e.g. nut and oat) based drinks and dressings
- Survival of specific desirable pro-biotic strains of bacteria whilst eliminating food spoilage organisms
- Enhanced maturation of cheeses
- Opportunities to produce traditional ‘unpasteurised’ products for vulnerable groups
- Ability to combine or add fresh unadulterated components with associated microbiological challenges and still extend shelf life