Chris Siedentopp, Product Developer, MILRAM brand, R&D Zeven

My job is to develop new products, investigate the browning behavior of cheeses on pizza, analyze the whipping behavior of whipped cream products, the taste of yogurts, rice pudding, vegan puddings and more. Food has always been my passion and for as long as I can remember I have enjoyed combining and trying out new things. That's probably why I trained as a chef before studying to become a food technologist - we all have to find a way

We are feeling the effects of the war in our department because the supply of raw materials such as wheat and other types of grain is a problem. So far, everything is still available, but it is not certain whether deliveries will continue as before. If a thickening agent such as starch is missing, for example, a pudding becomes runny like sauce. So far we have been able to avoid this because we have so many alternatives: At DMK, we have dozens of starches in different types and qualities. Some are creamier, some feel more compact in the mouth. If one is not available, you can find another due to the wide range. However, 2022 forced us to be much more spontaneous. Purchasing sometimes tells us on a daily basis which raw materials might be in short supply and where we need to look for alternatives. We then test our products with new substitutes in our technical center on small systems and then in large-scale trials in the plants. We evaluate the results together at the table: which product comes closest to the familiar mouthfeel? You shouldn't notice any difference in taste. We must always adhere to quality standards and lead times, but at the same time speed up these processes enormously.

The war in Ukraine affects almost every area. My father is a farmer at DMK and I talk to him a lot. He is happy about the increased milk price, which he is really happy with, but he also realizes that there is a shortage of raw materials in agriculture. I feel the need to support him and all other farmers in ensuring that their milk continues to sell well. That's why it's important to develop good new products for food retailers that contain it. Whenever a new product comes onto the market, I can't wait to try it with my father. I enjoy sharing the results with him. I want him to know that his milk is valued, but that vegan milk alternatives are also important. These should primarily complement our core milk business. They cannot replace milk. A few months ago, he tried vegan products himself for the first time: “It's good to eat,” he said of the chocolate pudding. And that's pretty high praise from him.