A tablespoon of news. A cup of the latest dairy technology insights. A dash of innovation. We hope the dairy flavor insights and information we’ve collected here, from our team and other sources, serve a plateful of knowledge and success.

Edlong achieves flavor functionality in cheese analogs

September 26, 2018

Cheese applications, Cheese flavors, Commodity reduction, Dairy-free, Masking & mouthfeel, Vegan

How Edlong Adds Flavor Functionality and Freshness

At Edlong, we make achieving the authentic taste of dairy look easy; it’s not. Adding freshness and flavor functionality to foods and beverages, including processed foods, analog cheese and vegan products, is a common challenge for our customers. Our years of experience give us the expertise to meet that challenge. Our dedicated flavor scientists and […]


September 26, 2018

Cheese applications, Cheese flavors, Commodity reduction, Dairy-free, Masking & mouthfeel, Vegan

Unequaled Expertise in Analog Cheese Applications

Cheese can make anything taste better, so analog cheese can be a great tool in any food developer’s toolkit. But while food processors may know dairy analogs reduce cost and improve functionality, they might be concerned about flavor authenticity. That’s where Edlong shines. With application labs in Europe and North America, Edlong delivers dairy taste […]

August 30, 2017

Butter flavors, Cheese flavors, Commodity reduction

Edlong Addresses The Challenge of Fluctuating Butter Prices

Why the price of commodity butter is heading north According to numerous sources, global butter prices are on the rise. The Financial Times and other dairy industry sources point to increased consumption as one of the key drivers. Also, consumer feelings toward butter have changed as butter is starting to lose its stigma as the […]

August 30, 2017

Butter flavors, Commodity reduction, Snacks & bakery

2 Kinds Of Butter Cookies, Zero Commodity Butter

Sweet and tangy variations on a theme The flavor and applications scientists at Edlong are always working on new developments that are delicious and on-target with consumer trends. A perfect example of this is our butter cookies that we created without any real butter. Two different versions of this cookie were developed. The first uses […]

August 30, 2016

Beverages, Commodity reduction, Dairy-free, Masking & mouthfeel, Sweet Spot

Rise and Shine to 40% Less Added Sugar in Your Latte

Plant-Based and Low Sugar in a Favorite Morning Boost Coffee is the go-to beverage for many people in the morning. As health and wellness goals take center stage for consumers, wouldn’t it be great if that morning dose of caffeine could taste indulgent—with less added sugar? And wouldn’t it be even better if that cuppa […]

November 17, 2014

Butter flavors, Cheese flavors, Commodity reduction, Soups & sides

Potatoes Sweet on Peruvian Flavor

Nothing is better than a steaming bowl of mashed potatoes with butter and milk at Sunday dinner. Called the second best comfort food ever, mashed potatoes have an appeal to consumers of all ages like no other. And the variations are endless: recipes with garlic, cheese, bacon, sour cream or cream cheese. All are wonderful […]

July 23, 2014

Butter flavors, Commodity reduction, Masking & mouthfeel, Snacks & bakery

No Need to Butter You Up

Today, it’s a given that you cannot travel to an American city without coming across a cupcake shop. A recent food trend, cupcakes have inspired consumers to stand in lines that wrap around street corners. Critics love to predict the end of the cupcake phenomenon but it’s hard to hold down this classic. Piped high […]

July 3, 2014

Butter flavors, Cheese flavors, Commodity reduction, Culinary indulgence, Cultured flavors, Healthy Reduction, Snacks & bakery, Sweet dairy flavors

Step Aside, Quinoa

There’s a new ancient grain in the bread basket—teff. Teff originates from Ethiopia and is one of the first domesticated crops in the world circa 5000 B.C. Not content with being the oldest super grain, teff is also one of the most nutritious. It’s gluten-free, has 50% more protein, 5 times the fiber and 25% […]