Our resources are your resources. We've posted a collection of some recent articles, presentations, webinars and other materials that cover a variety of topics about dairy flavors and the food manufacturing industry. Currently, our downloadable library includes the following:
Resources
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Resources
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Articles
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Dairy-derived flavors: A little goes a long way
Edlong experts and products are featured in this article about dairy flavors and their use in a variety of applications.
Publication Date: January, 2013 -
White Paper: Dairy Flavors Improve Mouthfeel & Provide Masking
Dairy flavors provide two key functional properties necessary when developing appealing healthy foods—masking and mouthfeel.
Publication Date: May, 2012 -
European Flavor is in Among Butter Flavor Developments
The European Union's financial troubles aside, the group does seem to have butter figured out.
Publication Date: December, 2011 -
Consumers Moving to Dairy for Protein Options
Beyond traditional sources such as meat and poultry, consumers increasingly seek new protein options, and dairy ingredients are moving front and center in product development.
Publication Date: October, 2011 -
White Paper: Health Conscious Meets Big Flavor
The New Taste of Better-For-You Foods
Publication Date: May, 2011
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Documents
Webinars
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Register for this on-demand webinar and learn how to creatively and cost-effectively bring the tastes of Mexico to your consumers.
Publication Date: May, 2013 -
Register for this on-demand webinar to hear Edlong experts discuss unexpected ways dairy flavors can improve taste and eating quality in on-trend applications.
Publication Date: September, 2012 -
Watch this webinar to learn more about how dairy flavors impact the taste of healthy formulations.
Publication Date: September, 2011
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