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Pizza cheese analogue

By replacing parts of rennet casein with a gelatin-like functional protein you lower expenses and still preserve the integrity of real cheese toppings.

EmulPro™ functional ingredients give end products a homogeneous melt, even browning, optimized stretch, preferred body and firmness and excellent shredability.

In fact, studies have shown that a cheese analogue, where rennet casein is partly replaced by EmulPro™ provides less unwanted small particles when shredded. Cheese analogue with EmulPro™ remains rich and creamy when melted, which makes it ideal for pizza cheese formulations.

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Discover the benefits for your analogue pizza cheese

Pizza Cheese 800X600
Pizza cheese analogue
  • Process/recipe upgrade

    Process/recipe upgrade

    • Cost-effective
    • Convenient powder – easy to use
    • Partial replace casein
  • Consumer trust

    Consumer trust

    • Non-GMO
    • No known allergens
    • No E-numbers
  • Nutrition access

    Nutrition access

    • Emulsifying properties
    • Same melting point as natural cheese equivalent
    • Maintained springiness

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This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer