Successful Teamwork with Public Research Bodies

The research and development activities of the Artax Group are multifaceted and extensive. While it develops products directly for the consumer, developments are also aimed at the food processing industry for whose products custom-made raw-material blends and semi-manufactured products are offered.

The focus of R&D in the consumer goods area lies on the development of cheese specialities, fresh cheese and fat-based spreads, whey and yoghurt drinks. These products are mostly produced in Group facilities in Slovakia and the USA. 

R&D in the industrial business segment incorporates a diversity of aspects. In Austria, the focus is on the development of products for the ice cream, chocolate and baking products industry. The range of applications is rounded off by basic materials for milk and whey drinks, as well as products from enzymatic, lactose hydrolysis. In Germany the emphasis is on meat and sausage industry product innovations.  Here, the emphasis is on high-quality preparations with increase functionality, as well as new special mixtures for the supplementation of standard caseinate. In addition, new mixtures are developed for the sausage meat mincing process, the production of cooked ham, yoghurt standardisation and the production of sports foods.

The Artax Group is via its third-party research institute Biomerx GmbH in successful co-operation with universities and other public research bodies, such as the Biocatalysis Competence Centre in Graz. The testing of galacto-oligosaccharides (GOS) and processes for the extraction of other pre-biotic substances from whey (K plus project) is taking place in teamwork with the Institute of Foods Technology of the Vienna University of Life Sciences within the framework of competence centres.