Key Takeaways
- Edlong expands its dairy-based natural flavors to include high-intensity cheese and cultured profiles specifically for sauces, dressings, and dips.
- The collaboration involves Sensory, Applications, and R&D teams to enhance flavor without compromising taste.
- The new line offers authentic flavors sourced from real dairy while allowing for lower usage levels and heat stability.
- These flavors can reduce or replace dairy commodities, resulting in cost savings and potential natural labeling benefits.
- For more information and samples, visit the Dairy-Based Natural Flavors page on Edlong’s website.
Edlong has just announced the expansion of our line of dairy-based natural flavors 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 Flavors. “By specifically focusing our flavor performance expertise on sauces, dressings and dips, we can customize profiles to achieve truly authentic flavors 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 flavor 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 flavor impact, as well as potential natural labeling advantages.
For more information and to request a sample, visit our Dairy-Based Natural Flavors page.
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