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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.

Plant-Based Food Trends

November 19, 2020

Dairy-free, Vegan

Meeting The Need To Create Plant-Based Foods That Taste Good

Solving The Biggest Plant-Based Food Manufacturing Challenges As Demand For Plant-Based Continues Growing Consumers are increasingly turning to plant-based diets. For some, it’s for health advantages like to lose weight, avoid allergens, or to lessen the risk of other illnesses. For others, it may be due to concern for the environment and meat production’s toll […]

plant-based consumer demand vegan plate

November 11, 2020

Commodity reduction, Dressings, Sauces, Dips

How To Elevate The Craveability of Plant-Based Non-Vegan Foods

Plant-based foods may be all the rage, but formulators must remember that “plant-based” is not a synonym for “vegan.” There’s no regulation around the term plant-based. In fact, there’s nothing preventing a plant-based food from containing cheese; after all, cheese makes everything taste better. A shift towards plant-based non-vegan foods just might be the perfect […]

commodity reduction for food manufacturing

November 2, 2020

Cheese applications, Commodity reduction, Dairy flavors, Dressings, Sauces, Dips, Uncategorized

More Flavor, Less Cost: Meet 'Cost-In-Use'

The bottom line is, your bottom line is important. Commodity reduction is key to saving on product cost from shipping and storage of ingredients to commodity costs. However, with Mintel reporting that “nearly 75% of consumers use taste as the primary guide in food choice,” it is more important now than ever to ensure that […]

COVID-19 Impacts Plant-Based Food Consumption Trends

October 26, 2020

Dairy-free, Vegan

Must-Know COVID-19 Plant-Based Consumer Impacts

The COVID-19 pandemic has impacted the global food and beverage industry on an unprecedented scale, mostly driven by changing consumer behaviors and demand. Keeping a pulse on industry trends is more important than ever for food producers, especially those in rapidly growing markets like plant-based and organics. According to the International Food Information Council’s (IFIC) 2020 […]

Dairy-based condiments

October 13, 2020

Cheese applications, Cheese flavors, Commodity reduction, Dairy flavors, Dressings, Sauces, Dips

Delivering Dairy Deliciousness Without Dairy Pricing: Dairy-Based Condiments

Trending Concepts in Dairy-Based Condiments Like Dressings, Dips, and Sauces What came first, the Buffalo wing or the blue cheese sauce, the tortilla chip or the queso, the chip or the dip? It’s not important; what matters is that dairy-based condiments add a delicious layer of flavor to their carrier, turning the ordinary into memorable […]

Cheese Dip

November 18, 2019

Clean label

7 Common Clean Label Flavor Terms and 2 Clean Label Secrets

Natural. WONF. Type. 100% Organic. Organic Certified. Made with Organic. Here’s your dictionary for clean label perfection.

September 23, 2019

Edlong in the News, Giving Back

An Event That Brings Together Hearts and Appetites

At Edlong, while our mission is helping food and beverage manufacturers develop authentic-tasting, consumer-pleasing products, our values have always been centered squarely on helping people. We take joy in promoting a caring and team-oriented culture within our doors, and supporting causes that benefit people around the world. We do this through our many corporate social […]

Plant-based

August 28, 2019

Culinary indulgence, Masking & mouthfeel, Vegan

The Functionality of Flavors in Plant-Based Applications

At Edlong our focus is on the creation and application of authentic dairy flavors. Dairy flavors are unique in that they not only impart the authentic taste of dairy to foods and beverages, but our flavors also provide unique functionality including mouthfeel and masking, which are particularly useful in plant-based applications. And with 65% of […]