Ingredients that shape exceptional products
Dairy
Consumers demand dairy and plant-based dairy products with various qualities in regards to their ingredients and characteristics. They not only search for organic ingredients but for properties like just-right textures and mouth-feel, reduced sugar and fat content without compromising taste as well as special nutrition benefits. In regards to plant-based products starches and starch products will help to improve functionality and eating experience as expected by the customer. Furthermore extended shel-life without loosing positive characteristics is a big need.
Your Checklist
Check out the checklist for expert guidance on your application.
Improve your products with the finest ingredients.
In dairy foods, starches improve texture and act as stabilizers, ensuring a consistent and creamy mouthfeel in yogurts, puddings, and dips. They prevent syneresis (water separation) in products, enhancing visual appeal and shelf life. Starches also help achieve the desired viscosity without altering flavor.
Sweeteners balance the natural tanginess of fermented dairy products, improving flavor profiles in yogurts and dairy beverages. They enhance the overall eating experience while supporting proper texture. Additionally, some sweeteners contribute to calorie control without compromising taste.
Dairy powders, like milk and whey powders, enrich the creaminess and nutritional profile of dairy-based foods. They serve as a key protein source, promoting stability and enhancing the richness of products like processed cheeses and sauces. Their solubility makes them ideal for smooth blending.
Oils enhance the mouthfeel of spreads, processed cheeses, and dips, contributing to their luxurious creaminess. They also act as carriers for flavors and stabilize emulsions in dairy-based recipes. Their role in heat stability ensures quality even during reheating.
Maltodextrins act as bulking agents, adding smoothness and body to dairy beverages and low-fat yogurts. They help balance sweetness and improve texture without altering flavor. Additionally, they provide clean-label functionality in many formulations.
Potato fiber increases the fiber content of dairy products while improving creaminess and water retention. It is often used in processed cheeses and spreads to enhance texture and stability. This functional ingredient boosts the nutritional profile without compromising taste.