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We offer professional support in development, scale-up & manufacturing of novel fermented foods.
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WELCOME TO THE CHEESE DESIGN
R&D PARTNER TO THE FOOD INDUSTRY
Proud member of
OUR SERVICES
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DEVELOPMENT
Concept to
prototype to
product.
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SCALEUP
TECHNOLOGY TRANSFER
Lab process
to
pilot scale.
Pilot process
to
manufacturing scale.
Outsource product development, keep the IP & peace of mind.
We do it cheaper & faster.
Proof delivered in the pudding.
OUR WORK
Plant Milk Semi-Hard Cheeses
Semi-hard cheese, > 20% protein, fully fermented & aged with gouda cultures.
Semi-hard cheese, > 20% protein, fully-fermented & aged with Propionibacterium.
Semi-hard / hard cheese > 20% protein, fully fermented & aged with cheddar cultures.
Plant Milk Soft Cheeses
Soft-cheese > 20% protein, fully fermented with mozzarella cultures.
Soft-type cheese, 13 - 18% protein, fully fermented with mesophilic or thermophilic cultures.
Soft crumbly cheese, > 14% protein, fully-fermented & aged with thermophilic cultures.
Fresh cheese > 12% protein, fully fermented with mesophilic or thermophilic cultures.
Fresh cheese > 10% protein fully fermented with mesophilic or thermophilic cultures.
VISION
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Imitation foods no more. As industry -
we can do better.
True foods heal. They also sell.
Sustainably.
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There is more to cheese that meets the eye.
Natural cheese is the perfect food design - microbial ecosystem developed in a nutritious base that preserves it, makes all of its components bioavailable delivering a wide array of flavors & textures.
Learn the system principles & apply it to any protein base.
At Cheese Design we utilize fermentation as a holistic method of food making flavor wise, texture wise & preservation wise.
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Flavor is an integral part of food that needs to be developed from within, not added.
Flavor perception isn’t there for our enjoyment, but serves essential biological functions like nutrient detection & learning, digestion & appetite regulation ensuring we meet our body needs.
Most important quality of food is its natural origin that ensures nutrient rich composition in proper balance.
Foods engineered around 1 molecule do not only start from a heavily processed ingredient but are poor nutritionally.
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PEOPLE
We are a diverse team (and we like it that way) but have one thing in common - we enjoy what we do (and we also like it that way).
Welcome to The Cheese Design! We are a dedicated team of independent food scientists focused on advancing the understanding of natural systems in food development. Join us on this exciting journey to redefine the way food industry delivers food to your table!
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CECYLIA SZEWCZYK
Industrial Fermentation, Dairy & Plant-based Dairy Specialist
Background: MSc in Food Biotechnology, B. Eng. in Food Science & Technology, ADHD Certified ;)
Work Experience: 18+ years
Markets: EU, NA
Field: Industrial fermentation and culture systems; fermented food product development and scale-up, cheese manufacturing, fat systems, and processing of high-protein crops.
Corp. Exp.: R&D, Food IP Management, NPD, QA, Scale-Up and Tech Transfer.
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MARK PATRICK
RHEOLOGY TESTING SERVICES
Background: B.S Chemistry, M.Sc Chemistry, PhD Medicinal Chemistry
Work Experience: 35 years +, 10+ rheology focused
Markets: NA
Field: Rheology of solutions, suspensions, gels, creams, lotions, ointments, semisolids and oils in the food, cosmetic, pharmaceutical, biopharmaceutical, biomaterials, engineering and other industries.
Corp exp: Team leader, manager, consultant, and mentor primarily focused on analytical methods and physical properties of new chemical entity (NCE) developability for 30 years with 24 years at GlaxoSmithKline (GSK).
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VIJI GANESH
Food Scientist, Product Developer & Preventive Controls Specialist
Background: MSc in Food Science, B. Tech in Industrial Biotechnology
Work Experience: 12+ years
Markets: NA, IN
Field: Fermented dairy alternatives including cheese and yogurt; specialized knowledge in infant formula and functional beverages, spanning product innovation and optimization.
Corp. Exp.: R&D, NPD, QA & Food Safety, Technology Transfer, Strategic Sourcing & Procurement, and End-to-End Project Management.
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PAUL CORNILLON
Executive R&D Leader, Entrepreneur, and Innovation Specialist
Background: PhD and MSc in Chemical Engineering
Work Experience: 30+ both in academia and industry
Markets: NA + SA + EU + MEA + Asia
Field: Food ingredients, food systems, dairy and dairy alternatives, analytical Instrumentation
Corp exp: R&D (execution, strategy, organization, management, team efficiency, project and portfolio management, IP, infrastructure and capabilities); Innovation; Open-innovation, Networking and Partnerships
TING LIN
Food Tech: Product Development & Commercialization
Background: BSc in Food Science & Technology
Work Experience: 10+ years
Markets: NA, TW
Field: Dairy alternatives, including cheese and ice cream, with a focus on precision fermentation protein applications
Corp. Exp.: R&D, NPD and Commercialization, including product scaling, production optimization, and collaboration with sales, marketing, and supply chain teams
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WHOLE FOODS
The more we dig into unprocessed, functional & nutritious protein sources, the more we find.
Discover the potential with us!
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GET IN TOUCH
Anything we can help you with? Let us know.
OPENING HOURS:
Mon - Fri: 8am - 5pm CET
ADDRESS:
NL Office & Developmental Lab
Kolkweg 1
8055PS Laag Zuthem
Netherlands
US Office
Solano Square 77#298
Benicia, CA94510
USA
EMAIL:
PHONE:
+31 613 986160 NL
+1 608 509 2652 USA