Milestones

Our corporate slogan is "Innovation from tradition." It’s how we do business and it’s what motivates us for tomorrow. Since its very beginning, Zentis has been synonymous with a driving innovative energy – one that’s anchored deep in our understanding of fruit and product development.

Zentis’ Research and Development Milestones

1965
1965

1965

  • Traditional fruit preparations for yogurt/cottage cheese
    Zentis tailors its traditional fruit preparations for dairy processors and helps them develop ready-made, fruity cottage cheese desserts and yogurts. The Sixties began with a range of exclusively "white" yogurt and cottage cheese products. With Zentis’ help, these items become fruitier and more colorful. Processors introduce strawberry, cherry or raspberry-flavored cottage cheese and yogurt products.umbruch
  • Tropical fruit preparations for yogurt/cottage cheese
    Exotic varieties, such as pineapple or banana, debut on store shelves and redefine yogurt and cottage cheese with a tropical flair.
  • Muesli preparations for yogurt/cottage cheese
    Muesli preparations, such as "Bircher muesli," debut to meet consumer demand for fruit/grain yogurt and cottage cheese.umbruch
  • Warm flavor preparations for yogurt/cottage cheese
    In 1965, "warm flavor" preparations were a novelty as an alternative to the purely fruit-based preparations. Dairy processors quickly embrace these flavors -- such as chocolate, vanilla, caramel or hazelnut – to enrich new yogurt and cottage cheese offerings.umbruch
  • Fruit salad/compote preparations for yogurt/cottage cheese
    Zentis introduces mixed-fruit preparations containing high quantities of fruit pieces. This innovation ushers in a new crop "fruit salad" or "compote" preparations and more mixed-fruit preparations are used in cottage cheese and yogurts.
More
1977
1977

1977

  • Fruit cocktails for three-layer desserts
    Mixed-fruit preparation research leads to a new application and heralds the advent of three-layer desserts.
More
1980
1980

1980

  • Fruit preparations for rice pudding
    Zentis develops the first fruit preparations specifically for rice pudding products.
  • Fruit preparations with vitamins/minerals for yogurt/cottage cheese
    Zentis learns how to enrich fruit preparations with vitamins and/or minerals. This lets yogurt and cottage cheese processors create entirely new products with "added benefits."
  • Diet and calorie-reduced fruit preparations for yogurt/cottage cheese
    Zentis combines its sophisticated production technology with an in-depth understanding of industry trends. Specifically, researchers apply their knowledge of fructose and sweeteners to help processors create calorie-reduced and diet fruit preparations for yogurts and cottage cheese.
More
1985
1985

1985

  • Fruit preparations with insoluble dietary fiber for yogurt/cottage cheese
    Zentis helps yogurt and cottage cheese processors develop healthier products. Company researchers learn how to incorporate insoluble dietary fiber - such as bran, fiber, etc. – into fruit preparations.

  • Whole-grain preparations for yogurt/cottage cheese
    Zentis enriches fruit preparations with "whole grains" and this brings a new era of whole-grain preparations.
More
1988
1988

1988

  • Fruit preparations for two-compartment cups
    Zentis revolutionizes the retail dairy category with fruit preparations specifically designed for two-compartment cups. This helps dairy processors create innovative new products and packaging concepts. These new dairy desserts appear on store shelves beside traditional yogurt and cottage cheese offerings.
More
1990
1990

1990

  • UHT preparations for desserts
    Zentis develops a unique, in-house process to conserve large pieces of high-grade fruit and prepare them for UHT food applications.

  • Fruit preparations with soluble dietary fiber for yogurt/cottage cheese
    Zentis helps processors create new healthier cottage cheese and yogurt concepts. Researchers learn to refine soluble dietary fiber - such as oligofructose or inulin – and incorporate it into fruit preparations. 
More
1996
1996

1996

  • Seasonal, regional fruit preparations for yogurt/cottage cheese
    Zentis adds seasonal and regional fruits to fruit preparations line. These new "pure variety concepts," such as "William Christ Pear" preparations, create new product development opportunities for yogurts and cottage cheese products.
More
1998
1998

1998

  • Stable chocolate pieces and balls for yogurt/cottage cheese
    Zentis develops the world’s first stable chocolate pieces and balls that remain crunchy in finished dairy products. This helps cottage cheese and yogurt processors develop entirely new offerings.
More
2001
2001

2001

  • Stable and sterile chocolate pieces for desserts
    Having already developed stable chocolate pieces for yogurt, Zentis takes another important step in 2001. Researchers create stable and sterile chocolate pieces that can be used in pH-neutral, sensitive dairy desserts such as semolina and blancmange.

  • Preparations with biscuit powder for yogurt/cottage cheese/desserts
    Preparations with "biscuit powder" – also known as self-raising flour – open up new taste dimensions in stirred-cake mixtures. It proves to be another exciting way to enhance yogurts, cottage cheese and desserts.
More
2002
2002

2002

  • Stable toffee pieces for cottage cheese/yogurt
    Building upon its1998 innovation with chocolate pieces, Zentis develops stable toffee pieces for cottage cheese and yogurt applications.
More
2003
2003

2003

  • Stable and sterile cake and biscuit pieces for yogurt/cottage cheese/desserts
    Zentis brings entirely new taste sensations to yogurt, cottage cheese and dairy desserts. It develops preparations with stable and sterile cake or biscuit pieces, such as cheesecake or brownies.

  •  Mousse preparations for yogurt/cottage cheese/dessert

    Zentis perfects whippable, fine-strained fruit preparations. Now, dairy processors can use these mousse preparations for new types of applications such as toppings or mousse inserts in desserts, cottage cheese and yogurt.

More
2005
2005

2005

  • Crunchy cereals for yogurt/cottage cheese
    Zentis revolutionizes the cottage cheese and yogurt market by developing preparations with stable, chocolate-coated cereal balls (extrudate). This exciting new ingredient adds crunch!

  • Stable chocolate powder for drinkable yogurt/yogurt/cottage cheese
    Zentis introduces a new chocolate taste sensation in the form of a fine chocolate powder preparation that remains stable in drinkable yogurt as well as regular yogurt and cottage cheese desserts. 
More
2006
2006

2006

  • Stable and sterile toffee pieces for desserts
    Zentis enhances its stable and sterile toffee pieces so that dairy processors can use them in pH-neutral desserts.

  • Organic fruit preparations for yogurt/cottage cheese
    Zentis follows the Organic Farming Directive (BIO-VO) – covering the strict selection and control of raw materials – to introduce new organic fruit preparations for cottage cheese and yogurt products.
More
2008
2008

2008

  • Stable white chocolate pieces for yogurt/cottage cheese
    Zentis extends its stable preparations with new white chocolate pieces. This provides even more flavorful options to cottage cheese and yogurt processors.
More

1965

  • Traditional fruit preparations for yogurt/cottage cheese
    Zentis tailors its traditional fruit preparations for dairy processors and helps them develop ready-made, fruity cottage cheese desserts and yogurts. The Sixties began with a range of exclusively "white" yogurt and cottage cheese products. With Zentis’ help, these items become fruitier and more colorful. Processors introduce strawberry, cherry or raspberry-flavored cottage cheese and yogurt products.umbruch
  • Tropical fruit preparations for yogurt/cottage cheese
    Exotic varieties, such as pineapple or banana, debut on store shelves and redefine yogurt and cottage cheese with a tropical flair.
  • Muesli preparations for yogurt/cottage cheese
    Muesli preparations, such as "Bircher muesli," debut to meet consumer demand for fruit/grain yogurt and cottage cheese.umbruch
  • Warm flavor preparations for yogurt/cottage cheese
    In 1965, "warm flavor" preparations were a novelty as an alternative to the purely fruit-based preparations. Dairy processors quickly embrace these flavors -- such as chocolate, vanilla, caramel or hazelnut – to enrich new yogurt and cottage cheese offerings.umbruch
  • Fruit salad/compote preparations for yogurt/cottage cheese
    Zentis introduces mixed-fruit preparations containing high quantities of fruit pieces. This innovation ushers in a new crop "fruit salad" or "compote" preparations and more mixed-fruit preparations are used in cottage cheese and yogurts.

1977

  • Fruit cocktails for three-layer desserts
    Mixed-fruit preparation research leads to a new application and heralds the advent of three-layer desserts.

1980

  • Fruit preparations for rice pudding
    Zentis develops the first fruit preparations specifically for rice pudding products.
  • Fruit preparations with vitamins/minerals for yogurt/cottage cheese
    Zentis learns how to enrich fruit preparations with vitamins and/or minerals. This lets yogurt and cottage cheese processors create entirely new products with "added benefits."
  • Diet and calorie-reduced fruit preparations for yogurt/cottage cheese
    Zentis combines its sophisticated production technology with an in-depth understanding of industry trends. Specifically, researchers apply their knowledge of fructose and sweeteners to help processors create calorie-reduced and diet fruit preparations for yogurts and cottage cheese.

1985

  • Fruit preparations with insoluble dietary fiber for yogurt/cottage cheese
    Zentis helps yogurt and cottage cheese processors develop healthier products. Company researchers learn how to incorporate insoluble dietary fiber - such as bran, fiber, etc. – into fruit preparations.

  • Whole-grain preparations for yogurt/cottage cheese
    Zentis enriches fruit preparations with "whole grains" and this brings a new era of whole-grain preparations.

1988

  • Fruit preparations for two-compartment cups
    Zentis revolutionizes the retail dairy category with fruit preparations specifically designed for two-compartment cups. This helps dairy processors create innovative new products and packaging concepts. These new dairy desserts appear on store shelves beside traditional yogurt and cottage cheese offerings.

1990

  • UHT preparations for desserts
    Zentis develops a unique, in-house process to conserve large pieces of high-grade fruit and prepare them for UHT food applications.

  • Fruit preparations with soluble dietary fiber for yogurt/cottage cheese
    Zentis helps processors create new healthier cottage cheese and yogurt concepts. Researchers learn to refine soluble dietary fiber - such as oligofructose or inulin – and incorporate it into fruit preparations. 

1996

  • Seasonal, regional fruit preparations for yogurt/cottage cheese
    Zentis adds seasonal and regional fruits to fruit preparations line. These new "pure variety concepts," such as "William Christ Pear" preparations, create new product development opportunities for yogurts and cottage cheese products.

1998

  • Stable chocolate pieces and balls for yogurt/cottage cheese
    Zentis develops the world’s first stable chocolate pieces and balls that remain crunchy in finished dairy products. This helps cottage cheese and yogurt processors develop entirely new offerings.

2001

  • Stable and sterile chocolate pieces for desserts
    Having already developed stable chocolate pieces for yogurt, Zentis takes another important step in 2001. Researchers create stable and sterile chocolate pieces that can be used in pH-neutral, sensitive dairy desserts such as semolina and blancmange.

  • Preparations with biscuit powder for yogurt/cottage cheese/desserts
    Preparations with "biscuit powder" – also known as self-raising flour – open up new taste dimensions in stirred-cake mixtures. It proves to be another exciting way to enhance yogurts, cottage cheese and desserts.

2002

  • Stable toffee pieces for cottage cheese/yogurt
    Building upon its1998 innovation with chocolate pieces, Zentis develops stable toffee pieces for cottage cheese and yogurt applications.

2003

  • Stable and sterile cake and biscuit pieces for yogurt/cottage cheese/desserts
    Zentis brings entirely new taste sensations to yogurt, cottage cheese and dairy desserts. It develops preparations with stable and sterile cake or biscuit pieces, such as cheesecake or brownies.

  •  Mousse preparations for yogurt/cottage cheese/dessert

    Zentis perfects whippable, fine-strained fruit preparations. Now, dairy processors can use these mousse preparations for new types of applications such as toppings or mousse inserts in desserts, cottage cheese and yogurt.

2005

  • Crunchy cereals for yogurt/cottage cheese
    Zentis revolutionizes the cottage cheese and yogurt market by developing preparations with stable, chocolate-coated cereal balls (extrudate). This exciting new ingredient adds crunch!

  • Stable chocolate powder for drinkable yogurt/yogurt/cottage cheese
    Zentis introduces a new chocolate taste sensation in the form of a fine chocolate powder preparation that remains stable in drinkable yogurt as well as regular yogurt and cottage cheese desserts. 

2006

  • Stable and sterile toffee pieces for desserts
    Zentis enhances its stable and sterile toffee pieces so that dairy processors can use them in pH-neutral desserts.

  • Organic fruit preparations for yogurt/cottage cheese
    Zentis follows the Organic Farming Directive (BIO-VO) – covering the strict selection and control of raw materials – to introduce new organic fruit preparations for cottage cheese and yogurt products.

2008

  • Stable white chocolate pieces for yogurt/cottage cheese
    Zentis extends its stable preparations with new white chocolate pieces. This provides even more flavorful options to cottage cheese and yogurt processors.