Succesful journey towards a revolutionary milk foaming system

A colleague was working on a method to create very small oil droplets using a membrane. 'If this can be done with oil, could it also be done with air?' we wondered. That was the beginning of a journey, which almost ten years later resulted in Lattiz. Lattiz creates the perfect milk foam for a latte macchiato or cappuccino using air and hot water from concentrated milk. Lattiz always delivers consistent quality and is so easy to operate that even untrained hospitality staff can use it right away. Moreover, it is designed in a way that guarantees hygiene.

Innovative and unique

Lattiz utilises an innovative, unique process. Using a plastic membrane, air is mixed with the milk very precisely. A membrane is normally used to separate liquids, but we use it to mix air and milk. It i's a controlled process that produces the required minuscule air bubbles in one go. These bubbles keep the foam stable and give it a pleasant mouthfeel and a delicate taste.

Lattiz is a completely closed system; bacteria have no chance. The milk concentrate is in a sealed pack that can be clicked into the machine and does not come into contact with the outside air. Cooling is not necessary. Each four-liter pack comes with a plastic membrane and a chip. When the pack is almost empty, the chip sends a signal. If the milk concentrate is past its expiration date, it locks and you need to install a new pack. The empty box can be placed in paper recycling, while the inner packaging goes in the residual waste. A four-liter pack of Lattiz replaces twelve packs of milk, resulting in less waste.

Barista and latte art

The machine has a menu that allows hospitality entrepreneurs to make small adjustments to the composition of the milk foam. For example, they can choose from two qualities: barista quality and latte art. Latte art produces a slightly thinner and wetter foam, making it easier to create patterns in the cappuccino. It is is all pre-programmed, but it gives hospitality entrepreneurs the opportunity to have their own influence. They consider this important from a hospitality perspective. In practice, 80 percent opt for barista quality, which yields excellent foam.

The market responded enthusiastically to Lattiz right away: 'This is the first major innovation in milk foam in fifteen years,' it was said. We had many conversations with some leading hospitality entrepreneurs. I remember how one of them reacted to our first prototype: 'If this is possible, I can take a day off too.'

Sales success

Lattiz is a major sales success. Over 18,000 devices have now been installed in hospitality establishments throughout Europe, as well as at petrol stations and other locations. And the count is still rising. The development of Lattiz was not done solely by us, but in close collaboration with the industry, hospitality, and suppliers. Of course, I am proud of Lattiz. I have been involved from the very beginning and it has become a part of my life. But I certainly did not do it alone. Lattiz is the product of a team of passionate individuals with the drive to achieve it together, the willingness to go beyond conventional paths, and the freedom that FrieslandCampina has given us for it.