SAUCE WITH MATURE SHEEP´S CHEESE FLAVOURING

Liquid or semi-solid pasteurised sauce, with the aroma of mature sheep's milk cheese. The element that makes it different is that its main ingredient is whey, a by-product generated in the production of Idiazabal cheese or other cheeses. This product can be used to finish dishes, garnishes, as a substitute for béchamel sauce, pasta gratins, to accompany meats... Aimed at the Horeca and retail sectors. By adjusting the texture, it can be used as a spread. It can be labelled as a "source of protein".

improvement strategies

ENVIRONMENTAL IMPROVEMENTS

1.10 kg of CO2 eq. prevented per kg of sauce produced.
0.0392 m3 of water not used per kg of sauce produced, by avoiding the production of 325 ml of milk while eliminating the effluent of lactoserum.
6.2952 E-05 kg P eq. prevented per kg of sauce produced.

VIEW LEGEND

Product in the framework of new business models

A Features integrated in a single product

B Servitization-oriented product

C Producto in use access-based businnes model

D Product in result access-based businnes model

Reducing impact in the company

E Low enviromental impact materials

F Reduced weight and/or volume

G use of efficient production techniques

Design aimed at partial product recovery

H Design aimed at reusing parts

I Standardisation of parts and components

J Easy dismanting

Product designed for a second life

K Remanufactured product

L Reaconditioning capacity

M Design aimed at reuse

Longer product life

N Easy maintenance and reparanility

O Greater technical durability

P Product aimed at customer loyalty

Enviromental optimisation in the use phase

Q Low energy consumption

R Consumables reduced or optimised

Enviromental optimisation in distribution

S Optimised packaging and packing

T Efficient distribution logistica

Design for product end-of-life

U Easily recyclable product

V Safe elimination