Milcobel takes mozzarella to new heights at Gulfood 2022

Belgium is known for its many cultural landmarks and specialities such as Belgian chocolate, Antwerp diamonds, and the Red Devils, but Milcobel’s cheesemakers in Langemark, West-Flanders, argues its increasingly sought-after mozzarella, deserves a mention.

Milcobel’s mozzarella is a key ingredient for many pizza producers, fast food chains, processors, shredders and distributors to the food service business. What makes Milcobel mozzarella so unique? According to the company, its mozzarella has the perfect balance between texture, stretch and the way it melts and blisters.

Milcobel began in 1964 when its first cheddar production line became operational, then it grew a centralised cheese production site in Langemark with two production lines, focused 100% on mozzarella production since 2017, with an annual output in excess of 60,000 tons. Made from 100% cow´s milk, it is available in many formats and specifications, tailored to clients´ requirements. Recently Milcobel has acquired Kaasbrik, a well-known player in the shredded cheese segment.

While mozzarella is not currently the most used ingredient cheese in Europe, Milcobel says it looks to the East for novel applications and promising avenues for future development. Young and increasingly affluent Asian generations drive the growth of mozzarella in Asia. The Milcobel R&D team seeks to build on this trend, and the planned innovation centre at its Langemark site will strive to enhance the development of new applications to the benefit of customers around the globe.

Milcobel will be at Gulfood 2022 (13-17 February), in Hall 1 Stand E1-8.