Dairy Industry:
- Milk proteins
- Whey proteins
- Vegetable fats
- Enzymes; lipase, transglutaminase etc.
- Starter cultures
- Hydrocolloids; guar, xanthan carrageenan etc.
- Plant fibers; soy, potato, pea etc.
- Preservatives and shelf life agents
- Gelatins; beef, pork
- Packing materials