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Lactosan Cheese Powders for Bread & Baked Products

Educating the Next Generation

Educating the Next Generation

Over the past 12 weeks, we’ve had the great pleasure of welcoming Amalie Molberg, a food science intern, to our R&D team. With a strong passion for ingredients and a curiosity for how they interact during processing, Amalie has contributed with both creative ideas and scientific dedicationπŸ”¬πŸ‘©‍πŸ”¬.

During her internship, she focused on experimenting with Lactosan Cheese Powders in various bread recipes – not only to explore new flavour profiles, but also to understand the broader functional role this ingredient can play in baking. The results? Delicious and well-crafted baked goods – and valuable new insightsπŸ§€:

“𝑰𝒕 π’”π’–π’“π’‘π’“π’Šπ’”π’†π’… π’Žπ’† π’‰π’π’˜ π’Žπ’–π’„π’‰ π’Šπ’Žπ’‘π’‚π’„π’• 𝒄𝒉𝒆𝒆𝒔𝒆 π’‘π’π’˜π’…π’†π’“ 𝒉𝒂𝒔 – 𝒏𝒐𝒕 𝒋𝒖𝒔𝒕 𝒐𝒏 𝒕𝒂𝒔𝒕𝒆, 𝒃𝒖𝒕 𝒂𝒍𝒔𝒐 𝒐𝒏 𝒕𝒉𝒆 π’…π’π’–π’ˆπ’‰’𝒔 𝒕𝒆𝒙𝒕𝒖𝒓𝒆, π’“π’Šπ’”π’Šπ’π’ˆ π’‚π’ƒπ’Šπ’π’Šπ’•π’š 𝒂𝒏𝒅 π’—π’Šπ’”π’–π’‚π’ 𝒂𝒑𝒑𝒆𝒂𝒍,” π‘¨π’Žπ’‚π’π’Šπ’† π’”π’‚π’šπ’”.

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In addition to her hands-on product work, Amalie brought great energy to the team and actively engaged in professional discussions. Reflecting on her time with us, she highlights the importance of the team environment:

“It meant the world to be welcomed with open arms and to feel part of the team from day one. I’ve learned so much – not just about ingredients, but also about the value of collaboration and knowledge-sharing.”

As Amalie now continues her studies, we’re confident she has a bright future ahead – perhaps in product development, where her curiosity, creativity and interpersonal skills can truly shine!