What’s in your glass?
Are you ready to upgrade your dairy experience?
Switch your dairy ingredients to hybrid dairy. Get the full dairy experience with lower carbon emissions at the same price.
Lower carbon footprint
Certified and guaranteed.
If you’re looking to save CO2 in your product portfolio, look no further than our foodtech solutions for hybrid dairy in
- Private Label
- Chilled and Frozen Pizzas
- Chilled and Frozen Ready Meals
- Bakery
In fact, wherever you have dairy today, you can have PlanetDairy hybrid solutions tomorrow. Give your customers the full dairy experience, while you make big savings on carbon emissions.
We offer a partnership model to co-create innovative products with the full dairy experience AND with big CO2 savings.
Our R&D team will partner with your team and manufacturing supplier, to develop new product solutions with minimal changes to the existing supply chain. Our team looks after the regulatory and compliance aspects to give you documented CO2 savings that have been independently verified and legally checked.
Independent Verification
Partnership Model
ISO 14067 Compliant
“At Tilst School we cook for 200-250 diners every day. We are very interested in initiatives that can improve our climate footprint. It is therefore incredibly wonderful when we are presented with new products, like those that PlanetDairy comes up with. When we can then use them 1 to 1 instead of our current raw materials, it is absolutely fantastic. At our school we use the products for lasagna, cheese rolls, pizza and as cold cuts. We look forward to having PlanetDairy firmly in our kitchen and are excited to see which products they come up with in the future.”
Anette Holm Pilgaard
Canteen manager at Tilst School, Aarhus, Denmark
“In kitchens large and small, it’s really busy, and there’s a need for ways to reduce CO2 without always being too thoughtful. Many canteens use grated cheese, both in the form of mozzarella, but also grated cheddar. Both the guest and the chef need an easy alternative. For the chef, as described, switching without major changes. The guest wants what they ”love”, and with PlanetDairy this is possible. It tastes like cheese, and it works like regular cheese. I know from experience that the CO2 footprint of cheese is very large, and with a very small change in purchasing, we can turn this around without much thought in the kitchen”
Tina Geest
foodbygeest and former head chef at Compass Group and Europa Kitchens
“It’s about harvesting the low-hanging fruit and getting started. Find products that have a lower CO2 consumption and that can be included in the kitchen without further ado. I think that’s the way forward to making a difference quickly. The cheeses from PlanetDairy are an example of that for me. Kitchen-wise it works fine, and in terms of quality and taste it also works. The CO2 savings are significant. Definitely a product I recommend.”
Jesper Holmberg
Chef and entrepreneur
