We transform cream cheeses, yogurts, and smoothies by blending vibrant textures and colors with a spectrum of flavors—from exotic fruit purees to classic juices—while preserving the perfect creamy consistency every time.
Sweetened Condensed Milk
Widely used in baking, confections, and beverages
Great shelf stability and high margin
Evaporated Milk
Used in sauces, soups, desserts
Shelf-stable and good for export as well
Whole Milk Powder / Nonfat Dry Milk
Long shelf life, used in dry mixes, bakery
Typically sold in 25kg bags
Butter (Salted / Unsalted)
25 kg blocks or smaller foodservice sizes
European-style cultured butter also in demand
Cream (Heavy, Light, Whipping)
Often sold in gallons or bag-in-box for foodservice
Can be frozen for distribution
Buttermilk Powder
Used in baking, coatings, and mixes
Longer shelf life and strong bakery demand
Anhydrous Milk Fat (AMF)
Pure milk fat for high-end baking, chocolate, and confectionery
Excellent margin product
Cheese Powders (Cheddar, Parmesan, Blue Cheese, etc.)
Popular with snack food producers and seasonings
Good margin and shelf-stable
Whey Protein Concentrate / Isolate
High protein demand in health and bakery segments
Often sold in 20–25 kg bags
Lactose
Used in dairy blends, infant formula, and flavor development
