Maxiren EVO by dsm-firmenich wins Best Manufacturing/Technology Innovation at World Dairy Innovation Awards; product enhances cheese texture and processing efficiency through advanced fermentation biotechnology

We’re proud to announce that Maxiren®EVO by dsm-firmenich has been named Best Manufacturing/Technology Innovation at the World Dairy Innovation Awards—an honor that highlights our commitment to pioneering solutions for the dairy industry.

This recognition reinforces Maxiren®EVO’s role as a transformative cheese coagulant —boosting yield, enhancing texture, and enabling greater processing flexibility. Developed using cutting-edge fermentation biotechnology, Maxiren®EVO empowers cheesemakers to tackle today’s toughest production challenges with one powerful—and now award-winning—solution.

Celebrating a breakthrough in modern cheesemaking solutions

Cheese producers face growing pressure to deliver consistent quality, reduce waste, maximize whey value, and operate sustainably. Maxiren®EVO rises to this challenge with a highly specific mode of action, converting alpha S1-casein (αS1-casein) into αS1-i-casein. This precise enzymatic process accelerates curd formation, improves moisture retention, and enhances emulsification—driving greater efficiency, reducing losses, and supporting consistently high product quality.

How Maxiren®EVO earned its award-winning reputation

Maxiren®EVO sets a new benchmark in cheese coagulant performance, combining precision and versatility to meet the evolving demands of modern cheesemaking:

• Pizza-perfect performance—Enhances melt and stretchability for an indulgent eating experience, while delivering more even browning with reduced hot spots.
• Enhanced processing flexibility—Smooth texture and structure enables early and late slicing or shredding across shelf life, reducing waste and expanding production windows.
• Superior shelf-life stability—Minimizes stickiness and cutting losses by maintaining firmness in both fresh and matured cheeses, and enhances moisture, protein, and fat retention to boost overall yield.
• Designed for low-pH, fast-process cheese—Delivers reliable performance in acidic environments, such as pre-acidified milk used for mozzarella, supporting speed without sacrificing quality.
• Improved whey quality and value—With no residual enzyme activity after processing, Maxiren®EVO leaves whey clean and suitable for high-value sidestream applications.
• Clean, robust cheese flavor development—Supports natural, rich flavor profiles without bitterness, enabling premium positioning.

The outcome: more output from the same milk, higher quality cheese, less waste, efficient operations, better-quality byproducts —and award-winning cheese that tastes as good as it looks.

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At dsm-firmenich, innovation goes beyond ingredients. We bring end-to-end support to help cheesemakers succeed. Our comprehensive portfolio spans coagulants for cheese, cultures, biopreservation, as well as flavor and texture solutions, all backed by extensive technical expertise. From process optimization to tailored formulation, we work side-by-side with producers to improve efficiency, quality, and product performance.

Speaking about the win, Ardy van Erp, Business Director Cheese at dsm-firmenich, said: "This award recognizes the meaningful impact Maxiren®EVO is having in the industry. It reflects our commitment to helping cheesemakers solve real production challenges—improving yield, consistency, and consumer appeal. Maxiren®EVO brings together advanced science and practical value, empowering our customers as they lead innovation in a dynamic market.”