Edlong has just announced the expansion of our line of dairy-based natural taste technologies to include a line of high-intensity cheese and cultured profiles for use in sauces, dressings, and dips.
“This is a true collaboration between Sensory, Applications, and R&D to deliver the best of both worlds: reducing or replacing dairy commodities, without sacrificing on taste,” said Lourdes Mato, Edlong Dairy Research Scientist and Project Lead for Dairy Based Natural taste technologies. “By specifically focusing our taste technology performance expertise on sauces, dressings and dips, we can customize profiles to achieve truly authentic taste technologies that AI research confirms are predicted to be preferred over real cheese.”
Sourced from real dairy, the line includes authentic cheese, sour cream, and buttermilk taste technology profiles with multiple benefits: low usage levels and heat stable functionality, the option to reduce or replace dairy commodities for cost savings while increasing overall taste technology impact, as well as potential natural labeling advantages.
For more information and to request a sample, visit our Dairy-Based Natural taste technologies page.