Brenntag, the global market leader in chemicals and ingredients distribution, announced that its developed recipe for Greek style Cheese analogue has been awarded "Best Ingredient Innovation". The recipe for the plant-based Greek style Cheese analogue was invented at the in-house Brenntag Nutrition Innovation & Application Center in Padua.

The recipe is made from 100% plant-based ingredients, carefully selected by a team of food technologists and ingredient experts to replicate the texture and mouthfeel of dairy products. It also contains two key ingredients from Brenntag suppliers: Potato starch and potato protein from Avebe for the texture and cheese-like flavor from the supplier Silesia. Brenntag's plant-based Greek style Cheese analogue is easy and versatile to use in the kitchen, can be adapted to preferred flavors and seasonings and is 100% allergen-free.

Frank Haven, president Brenntag Nutrition EMEA, states, "The award recognizes not only our continuous efforts to find innovative solutions, but also to offer high quality products that meet the needs and expectations of our customers. We are proud that our efforts have been recognized and would like to thank everyone who supported us, including our partners and suppliers. This award further inspires us to develop innovative solutions that shape the future of the nutrition industry."

Mahaboob Shaik, technical sales manager at Brenntag Nutrition and promoting Brenntag Nutrition solutions in all GCC countries together with the UAE- and Saudi-based Brenntag teams, says, "Our Plant-Based Greek style Cheese analogue not only offers an alternative to traditional cheese products, but also a tasty option for consumers who prefer a plant-based diet. Our ingredient solution offers a sensational gastronomic experience with a pleasant and rich mouthfeel and a clear taste. The appearance is also inviting with its clear color and delicious look."