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.
  • 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.
  • 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.
  • 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
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.
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.
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.
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.
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. 
1995
1995

1995

  • More fruit pieces means more opulence
    Through the use of a new, innovated production technology (tubular heaters), the fruit pieces are improved and the wishes of the consumer are granted through an opulent fruit indulgence.
1996
1996

1996

  • Seasonal fruit toppings for yoghurt/curd cheese
    The fruit topping varieties come from seasonal fruit. Popular summer and winter varieties such as "piña colada", "classic roast apple" or "spekulatius" enhance the assortment.

  • Regional fruit toppings for yoghurt/curd cheese
    Regional fruit toppings with fruit that originates exclusively from certain regional crops initiates an industry upheaval and provides new positioning opportunities for ambitious consumers who place value on regionalism and quality.
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.
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.
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.
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.

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. 
2006
2006

2006

  • Hard, pure toffee splits for desserts
    The production of preparations with hard and pure toffee splits is possible - these pH-neutral desserts are being added.

  • BIO fruit toppings for yoghurt/curd cheese
    Rigorous selection and checks of raw materials in accordance with BIO-VO enable the expansion of product offerings for BIO fruit toppings for curd cheese and yoghurt products.

  • New varieties for choco bits
    The optimization of ultraflexlible production plants, especially in the range of the pan-coat boilers and air-conditioning technology, allowed for
    complex inlay forms and types such as
    stars, hearts, or soft caramel cubes.
2007
2007

2007

  • Savoury toppings set new standards
    Vegetable, herb or cheese toppings for
    fresh dairy products are being
    introduced for the first time.
    Whether for savory spreads or hearty
    dips - from exotic to spicy - the white
    line grows in a savoury way!
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.
2009
2009

2009

  • Hard chocolate strudel for freshdairy products
    Thanks to a unique recipe development, hard chocolate formations can be formed in dessert, yoghurt and curd cheese specialities: Liquid chocolate is applied to the dairy product and the end product is a stable, crisp chocolate structure, such as a strudel.
2010
2010

2010

  • Fruit toppings without stabilisers
    
Fruit toppings without stabilisers establish individual solutions for successful products in the clean label market, which has a promising future.
 A special manufacturing process particular to Zentis enables very chunky fruit toppings to use the new premium concepts.
2011
2011

2011

  • Super fruit toppings for yoghurt/curd cheese
    Fruit toppings with "power fruits" serve the themes of both wellness and pleasure. In yoghurt or curd cheese specialities, the powerful fruits impress with their vitamin content and their antioxidants.

  • Innovative fruit purée for yoghurt desserts
    Creamy yoghurt desserts with superfine
    fruit purée are an innovative highlight
    in the refrigerated display case.
    Thanks to modern system technology,
    these toppings can be adjusted
    according to individual
    requirements.
2012
2012

2012

  • New sweets made from stevia for fruit toppings
    After approval of stevia in the EU, low-calorie toppings for yoghurt and curd cheese can be produced, which are sweetened with steviol glycosides obtained from the stevia plant. Ideal for a health-conscious and low-calorie diet.

  • Kosher and FDA-certified products
    The development of product portfolios for
    kosher and FDA*-certified products, such
    as chocolate splits for the American
    market. The strict selection of kosher
    or FDA-certified raw materials and a
    careful processing serves individual
    consumers' wishes.

*The Food and Drug Administration (FDA) is the governmental authority for food supervision and pharmaceutical approval in the United States of America and as such acts as the health ministry.

2013
2013

2013

  • Compote Nature with 80% fruit content for yoghurt/curd cheese
    For natural product concepts without additives. The combination of ONLY fruit & sugar in traditional form, like apple or rhubarb, wins you over with its authentic flavour. Compote Nature – suitable with toppings as well as for combination packs.

  • Savoury cereals for combination packs
    Ethnic food is still a trend. With savoury seasoned crisp corn flakes, finely seasoned with traditional and exotic herb and spice blends, Zentis provides an attractive incentive for innovative snack products and dips in the refrigerated display case. The low-fat flakes come in various flavours, including paprika, Mexican chili, Italian pizza or sour cream.
  • Jelly pearls with a
    liquid centre for yoghurt/curd cheese

    Originally coming from Asia, "bubble tea" has also won the hearts of Europeans. But not only bubble tea, but also yoghurt and curd cheese products become a special indulgence with the lively pearls filled with fruit juice. Stirred in the finished product, the pearls filled with fruit juice or warm flavours remain stable - and the consumption provides for a special culinary experience.

  • UHT toppings with
    alcohol for desserts

    Suitable for new innovative and trendy applications such as multilayered desserts, finished with marsala wine, kirsch or other spirits.

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.
  • 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.
  • 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.
  • 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. 

1995

  • More fruit pieces means more opulence
    Through the use of a new, innovated production technology (tubular heaters), the fruit pieces are improved and the wishes of the consumer are granted through an opulent fruit indulgence.

1996

  • Seasonal fruit toppings for yoghurt/curd cheese
    The fruit topping varieties come from seasonal fruit. Popular summer and winter varieties such as "piña colada", "classic roast apple" or "spekulatius" enhance the assortment.

  • Regional fruit toppings for yoghurt/curd cheese
    Regional fruit toppings with fruit that originates exclusively from certain regional crops initiates an industry upheaval and provides new positioning opportunities for ambitious consumers who place value on regionalism and quality.

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

  • Hard, pure toffee splits for desserts
    The production of preparations with hard and pure toffee splits is possible - these pH-neutral desserts are being added.

  • BIO fruit toppings for yoghurt/curd cheese
    Rigorous selection and checks of raw materials in accordance with BIO-VO enable the expansion of product offerings for BIO fruit toppings for curd cheese and yoghurt products.

  • New varieties for choco bits
    The optimization of ultraflexlible production plants, especially in the range of the pan-coat boilers and air-conditioning technology, allowed for
    complex inlay forms and types such as
    stars, hearts, or soft caramel cubes.

2007

  • Savoury toppings set new standards
    Vegetable, herb or cheese toppings for
    fresh dairy products are being
    introduced for the first time.
    Whether for savory spreads or hearty
    dips - from exotic to spicy - the white
    line grows in a savoury way!

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.

2009

  • Hard chocolate strudel for freshdairy products
    Thanks to a unique recipe development, hard chocolate formations can be formed in dessert, yoghurt and curd cheese specialities: Liquid chocolate is applied to the dairy product and the end product is a stable, crisp chocolate structure, such as a strudel.

2010

  • Fruit toppings without stabilisers
    
Fruit toppings without stabilisers establish individual solutions for successful products in the clean label market, which has a promising future.
 A special manufacturing process particular to Zentis enables very chunky fruit toppings to use the new premium concepts.

2011

  • Super fruit toppings for yoghurt/curd cheese
    Fruit toppings with "power fruits" serve the themes of both wellness and pleasure. In yoghurt or curd cheese specialities, the powerful fruits impress with their vitamin content and their antioxidants.

  • Innovative fruit purée for yoghurt desserts
    Creamy yoghurt desserts with superfine
    fruit purée are an innovative highlight
    in the refrigerated display case.
    Thanks to modern system technology,
    these toppings can be adjusted
    according to individual
    requirements.

2012

  • New sweets made from stevia for fruit toppings
    After approval of stevia in the EU, low-calorie toppings for yoghurt and curd cheese can be produced, which are sweetened with steviol glycosides obtained from the stevia plant. Ideal for a health-conscious and low-calorie diet.

  • Kosher and FDA-certified products
    The development of product portfolios for
    kosher and FDA*-certified products, such
    as chocolate splits for the American
    market. The strict selection of kosher
    or FDA-certified raw materials and a
    careful processing serves individual
    consumers' wishes.

*The Food and Drug Administration (FDA) is the governmental authority for food supervision and pharmaceutical approval in the United States of America and as such acts as the health ministry.

2013

  • Compote Nature with 80% fruit content for yoghurt/curd cheese
    For natural product concepts without additives. The combination of ONLY fruit & sugar in traditional form, like apple or rhubarb, wins you over with its authentic flavour. Compote Nature – suitable with toppings as well as for combination packs.

  • Savoury cereals for combination packs
    Ethnic food is still a trend. With savoury seasoned crisp corn flakes, finely seasoned with traditional and exotic herb and spice blends, Zentis provides an attractive incentive for innovative snack products and dips in the refrigerated display case. The low-fat flakes come in various flavours, including paprika, Mexican chili, Italian pizza or sour cream.
  • Jelly pearls with a
    liquid centre for yoghurt/curd cheese

    Originally coming from Asia, "bubble tea" has also won the hearts of Europeans. But not only bubble tea, but also yoghurt and curd cheese products become a special indulgence with the lively pearls filled with fruit juice. Stirred in the finished product, the pearls filled with fruit juice or warm flavours remain stable - and the consumption provides for a special culinary experience.

  • UHT toppings with
    alcohol for desserts

    Suitable for new innovative and trendy applications such as multilayered desserts, finished with marsala wine, kirsch or other spirits.