STABILIZER SOLUTIONS FOR FOOD INDUSTRY

Choosing Interkim means gaining a business and project partner—not just a supplier. Through engineering-led recipe and process design tailored to your existing raw materials and equipment, we integrate Hi-Solution stabilizer–emulsifier systems and, under a Quality by Design (QbD) framework, secure standardization, sensory quality, and shelf-life with syneresis/emulsion control. With local manufacturing and agile R&D, we accelerate sample → pilot → industrial-scale transitions and ensure sustainable repeatability via operator training, commissioning, and a traceability backbone. Through root-cause analysis, data-driven continuous improvement, and cost/performance optimization, we harden your process against stop–start events, seasonal variation, and supplier changes. Our experience in target setting and export/label compliance supports regulatory and market alignment of your formulations. We manage all of this with strict confidentiality and trust—working on site, at the line, to deliver real solutions to real problems and build lasting competitive advantage for your brand.

Interkim focuses on B2B manufacturers in the food industry: dairy (process cheese; yogurt/ayran (yogurt drink); labneh/cream cheese; mozzarella/kaşar; cream & butter; ice cream); sauces and seasonings (ketchup, mayonnaise, mustard, BBQ, vinaigrette, hot culinary sauces); pastry & bakery (pastry sauces, mirror glazes/jellies, sponge-cake premixes, whipping-cream mixes, baking powders); plant-based/vegan (oat-, almond-, and soy-based beverages; vegan yogurts/sauces); and dairy and plant-based UHT and chilled beverages. Across these categories, we deliver stabilizer/emulsifier systems together with recipe and process engineering, pilot-to-industrial commissioning, SOP/CCP design, and continuous-improvement support—serving producers throughout Türkiye as well as export customers worldwide.

Dairy: process cheese; labneh/cream cheese; yogurt & ayran (yogurt drink); mozzarella/kaşar; cream & butter; ice cream; UHT/high-protein dairy beverages.

Sauces: ketchup; mayonnaise; mustard; BBQ; tomato/fruit sauces; vinaigrettes; hot culinary sauces.

Pastry & Bakery: pastry sauces; mirror glazes/jellies; fruit fillings; sponge-cake premixes; whipping-cream mixes; baking-powder applications.

Plant-Based/Vegan: oat/almond/soy beverages; vegan yogurts/sauces; barista beverages; vegan mayonnaise.

Interkim conducts R&D and innovation on the customer’s site, on their own equipment—so solutions are developed under real line conditions and are immediately implementable and integrable. All work is performed under strict confidentiality and data-security procedures, with full respect for recipe and process ownership; documentation and operator training are supported by our team. We accelerate the sample → pilot → industrial flow in the field; with same-day trial/feedback loops we front-load decision-making and bring projects to a fast, fully integrated close.

Result: product–process solutions—supported by Hi-Solution stabilizer systems—that are measurably standardized, scalable, and market-ready.