A leading manufacturer of individually wrapped cheese slices was under cost pressure from rising casein prices. Practical quality issues compounded the problems. Slices were too sticky and water migration during storage caused packaging failures and shortened the effective shelf life. They wanted to reduce their dependency on expensive dairy proteins without touching the sensory profile consumers expected. If possible, they wanted a solution that required no significant changes to their processes.

Following joint formulation work with Avebe’s application specialists, the manufacturer integrated a PerfectaMYL^® solution into its existing formulation. Trials confirmed that a substantial casein replacement maintained the original texture and sensory quality while eliminating stickiness and water migration entirely. Based on their production volume, the reformulation delivered significant annual cost savings, without compromising on product performance or packaging integrity.