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NATURAL CREAM FLAVOUR: INDULGENCE MEETS EFFICIENCY

As the global dairy-alternatives market surges past USD 34.1 billion in 2024, projected to reach USD 76 billion by 2033(1), hybrid dairy systems are rewriting how indulgence is created.

FSL & GoBia’s Enzyme-Modified Dairy Ingredients (EMDI) bridge this transition, combining the flavour depth of real dairy with the efficiency and flexibility today’s formulators need.

Applications:

● Bakery & Confectionery: Adds buttery richness to creams, custards and ganache, while improving heat stability in baked goods. The enzymatic base enhances Maillard reactions, delivering a naturally caramelised aroma even under high-temperature conditions.

● Savoury & Snacks: Replicates dairy-based depth in soups, sauces and snacks without additional fat. It enhances umami perception and supports fat reduction, maintaining indulgence with improved nutrition.

● Beverages & RTDs: Provides a velvety mouthfeel and stable cream note in both dairy and plant-based systems. The balanced flavour release remains intact after UHT or pasteurisation, ensuring consistent performance across formats.

 

Source: (IMARC Group1)

Key Benefits:

  • High flavour efficiency: Achieves intense, authentic dairy notes at low inclusion levels, reducing cost-in-use and simplifying formulation.
  • Thermal & pH stability: Performs reliably under processing stress, ideal for UHT, retort and aseptic beverage applications.
  • Clean-label adaptability: Derived from natural enzymatic reactions, EMDI supports “made from real ingredients” claims while maintaining clean-label credentials.

 

To discover how our flavour solutions can elevate your formulations, feel free to reach out to us at flavors@foodspecialities.com.