The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Austrian dairy cooperative Berglandmilch is investing in expanding its quark and cream cheese production at its Aschbach site in Lower Austria.
The investment will enable the facility to produce around 15,000 tonnes of quark (Topfen) and 7,000 tonnes of heat-treated cream cheese annually.
New filling equipment will also allow Berglandmilch to offer additional packaging formats and increase flexibility in the development of new products. The company said the investment will also strengthen quality, hygiene and process efficiency at the site.
The project is being supported through the investment programme of the state of Lower Austria, together with funding from the European Union and Austrian federal government.
Berglandmilch managing director Josef Braunshofer said: “We see that quark and cream cheese are strongly growing segments. Especially among young consumers, these products are continuously gaining importance. That is why, as Berglandmilch, we are investing specifically in this area and continuously developing our range.”
The expansion is intended to position the Aschbach site to respond to future market requirements while creating greater scope for innovation across the company's dairy portfolio.
Berglandmilch said the investment will strengthen its competitiveness while supporting regional value creation and the wider economy in Lower Austria.
The Aschbach facility is one of Berglandmilch's key production sites. The company said the expansion is designed to combine innovation and product quality with regional sourcing.
Berglandmilch is Austria's largest dairy processing and distribution company, operating eight sites across five federal states. The cooperative is owned entirely by more than 7,800 dairy farmers. Its portfolio includes brands such as Schärdinger, Tirol Milch, Lattella and Stainzer.
The Aschbach investment forms part of Berglandmilch's broader approach to anticipating market trends while creating long-term value for its farmer owners. By expanding quark and cream cheese production and increasing packaging flexibility, the cooperative aims to create additional capacity for product innovation as demand evolves.
Top image: ©NLK Pfeiffer
