Cheese and plant-based

Our products can wholly or partially replace casein, helping to create desirable textures, mouthfeel, and emulsion stability, all while maintaining the high quality associated with traditional cheeses. Over the years, Lyckeby has developed a profound understanding of the ingredients and processes used in cheese production. We pride ourselves on offering an array of specially developed starches that replicate the textures and melting properties of popular traditional cheeses.

Block cheese

Design various textures and develop a wide range of cheese types. Our portfolio includes products suitable for elastic slice-on-slice (SOS) cheese, or firmer, matured block cheeses like Cheddar and Gouda. Our products effectively enhance texture and stabilize oil while maintaining low process viscosity.

Pizza topping

For pizza toppings, ease of shredding or grating and excellent melting qualities are essential. Lyckeby products allow you to achieve your desired texture, and meltability in a cost-efficient way. Are you facing challenges with low meltability or overly soft texture for shredding in your cheeses? Lyckeby has developed an innovative new starch product with unique properties. This new starch is based on a patented, environmentally friendly and resource-efficient technology, and offers major functional advantages in cheese.

Pasta topping

Hard cheeses, such as Parmesan and Pecorino, tend to be firm, dry, brittle, yet cohesive and easy to shred. Lyckeby provides products that impart the desired texture and mouthfeel to these cheeses while ensuring cohesiveness for easy grating. Our products maintain low process viscosity, eliminating the need for changes in your production parameters, ultimately helping to reduce production costs.

White cheese

Create a firm and creamy white cheese just like a feta cheese type by replacing caseins with Lyckeby’s functional potato starches. Whether you aim to lower costs or explore a plant-based alternative, we offer solutions that can partially or fully replace milk proteins.

Spreadable cheese

Using Lyckeby’s products, you can develop a soft, smooth, and creamy spreadable cheese characterized by a rich mouthfeel and good spreadability. Our taste and color-neutral potato-based ingredients preserve the delicate flavor and white color of soft cheese.

Individually wrapped slices (IWS)

Our solutions help optimize texture, elasticity, and cohesiveness, which are crucial when producing individually wrapped slices (IWS). With Lyckeby’s starches, you can also tailor the melting properties of your cheese from medium to high meltability, all while maintaining low process viscosity for easy handling.

Plant-based cheese

Dairy-free and vegan cheese alternatives are designed to imitate real cheese and be similar to traditional cheeses. Lyckeby’s allergen-free products cost-effectively replace milk proteins or real cheese, stabilizing oil and fat while offering a variety of textures from soft and elastic to hard and brittle. Additionally, we can help design mouthfeel and meltability to meet your requirements across various plant-based cheese alternatives, including block cheese, pizza topping, pasta topping, white cheese, and spreadable cheese.

Benefits of Lyckeby potato starch

Lyckeby potato starches are recognized globally for their effectiveness in replacing casein and other milk solids in cheese. Our potatoes are grown in a stable climate in southern Sweden, our potato farmers control the entire production chain, ensuring that our allergen-free and GMO-free products deliver high functionality for your needs. Potato starches are superior to those from other origins, as they form strong and stable gels. Their neutral taste and transparent color make them ideal ingredients for cheese manufacturers.