Billerbeck, Germany

Dr. Otto Suwelack Nachf. GmbH & Co. KG

Specialist CDMO combining spray, freeze and vacuum-belt drying with dairy fermentation. Dairy Originals range: mascarpone, sour cream, buttermilk, skyr, yoghurt and crème fraîche powders. Private-label; ~450 employees.

Dr. Suwelack specializes in food processing technologies including drying (freeze-drying, spray drying, roller drying, vacuum band drying), fermentation and extraction. The company processes dairy products such as yoghurt, crème fraîche and milk powders, bakery ingredients including sourdough under the SUGRANO® brand, coffee through extraction with the Coffee Aroma Protection (CAP) technology, and vegan alternatives. Production occurs entirely in Germany at the single facility in Billerbeck.

Core processing capabilities include fermentation with patented cultures developed in-house, and various drying technologies applied to liquid and solid-state inputs. The company operates cleanroom facilities and serves global customers from its single German production site. The business mentions vacuum band drying for preserving vitamins, minerals and sensory attributes, and roller drying for flaked products. All production and R&D is conducted at the Billerbeck location.

Capabilities

Dairy
Milk powders (skim, full cream)YoghurtButter & creamWhey ingredients (WPC, WPI, hydrolysates)
Dry
Dry blendingPowder filling
Drying
Spray dryingFreeze drying / lyophilizationFluid bed drying

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