TETERBORO, N.J—Enzyme-modified and cultured dairy flavors from Symrise are designed for use in sweet applications. The flavors offer the benefits of high-cost dairy ingredients while also providing cost efficiencies and unique performance attributes. They enhance flavors that might have been affected by harsh processing conditions, and are compatible with other dairy ingredients. Beyond these important benefits, the flavors deliver added mouthfeel, which can help in the development of healthier products, since they provide indulgent, creamy, dairy tastes where there may be nutrition or calorie concerns.
Symrise’s range of enzyme modified and cultured dairy flavors include natural cultured cream varieties, natural cream, natural butter, natural buttermilk type flavor and natural cream cheese type flavor.
The flavors can be used in a range of baked goods, cookies and cakes—including cheesecake—as well as cream fillings, sweet toppings, sauces, ready to eat cereals and cereal and snack bars.
