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Type: Article

Section: Flavor > Sweet Applications

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Dairy Flavor Formulation

The volatility of dairy commodities is an issue for food manufacturers because their costs are continuously changing, becoming more expensive from increased global demands and various other factors.

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Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

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Dairy Flavors: New Formulations for New Challenges

Flavorists Cindy Cosmos and Cristalle Keane discuss probiotics and other formulation challenges, floral flavors, prohibited ingredients, cost pressures, and more.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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Trend Update: The Dairy Landscape

A multi-year look at flavor trajectories across categories. According to numbers recently released by Mintel Custom Solutions, total US dairy new product launches went from 1,053 in 2002 to 1,544 in 2006 (T-1). Categories on the move during this period included frozen novelties/impulse ice cream, 145–286 new product launches; drinkable yogurts and liquid cultured milk, 28–61 new product launches; and spoonable yogurts, 90–140 new product launches.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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Editor's Note: So Fresh and So Clean

Today’s F&F products are reflective of consumer demands for personalization, wellness and environmental friendliness. This issue we explore these drivers more closely in laundry care, flavor labeling compliance, dairy innovations and more.

Delightful δ-Lactones

Uses in dairy, fruit, meat and other flavor profiles.

Flavor Bites: δ-Hexadecalactone

Formulating for both aroma and taste

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Spero Vanilla: Unforgettable Flavor Starts with Pure Natural Vanillin

Sourced from non-GMO corn, Spero Natural Vanillin presents a distinctive fusion of natural credentials, superior quality, and sustainable alternative to traditional vanilla.

The European-based panel sampled flavor ingredients from Bedoukian Research.

Flavor Reports: EU Edition (April 25)

Our European panel of flavorists assess the taste and odor characteristics of flavor ingredients from spilanthol to lavender aldehyde.

Not-So-Plain Vanilla: A Flavorist’s Best Asset

Vanilla has a delicious and complex taste profile that works for home baking, store-bought comfort foods, culinary dishes, confectionery and so much more.

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