Tailor-made solutions from DMK
Germany’s new number one dairy company exhibits at FIE.
The newly merged company DMK (DMK Deutsches Milchkontor GmbH) will showcase its comprehensive expertise in dairy ingredients and broad product portfolio at Food Ingredients Europe (FIE) in Paris from 29 November to 1 December. DMK aims to impress existing and potential customers there with tailor-made product solutions and new manufacturing technologies.
DMK represents the combined strengths and innovativeness of the Humana and NORDMILCH dairy companies, which merged in May 2011. Focusing on the product categories cheese, powder, UHT and fresh/convenience products, DMK successfully supplies trend-based innovations to national and international players in the confectionery, bakery and frozen/chilled food industries and the ready meals and high-end franchise sectors.
DMK has a unique offering for the cheese processing industry, for example – from sliceable cheeses to mozzarella. The company is also a supplier of trust for confectionery, ice cream and bakery producers and offers a wide range of milk powders, including tailor-made special recipes. Using DMK products leads to improved value added through optimised processing and both industry- and customer-specific functionalities. DMK is also a high-performing partner in the fresh products segment: in this area, customers benefit particularly from the German dairy company’s above-average quality standards. MIC – a centre for innovative ideas Because innovative ideas need space to develop, DMK runs its own centre of competence for product, process and technology development, the MIC (Milk Innovation Center). Around 30 employees at two locations work in interdisciplinary teams of experts and in close collaboration with customers on trend-based, application-optimised dairy products. The technology, pilot plants and analytical facilities available provide the optimum environment, while application-specific equipment on site also enables the development of tailor-made solutions. “Our aim for the future is to understand and further optimise the functional characteristics of the different dairy ingredients in our clients’ applications. That way we will contribute even more to improved value added,” says Ingo Müller, managing director responsible for the areas of Ingredients/Central Quality Management and Research & Development.
