Natural Flavours for Dairy & Dairy free
From reducing the sugar content in milkshakes to creating champagne-flavoured cheddar cheese (no, really), I.T.S. have a proven track record of helping brands keep one step ahead of flavour trends and health trends in the dairy industry.
We’re able to deliver a range of both ready-to-apply and bespoke flavour, profile and texture solutions for sweet dairy products like milk drinks, ice cream, yoghurts and puddings or savoury products like cheese. What’s more, thanks to our in-house dairy specialist, we’re able to deliver innovative solutions for anything from reducing formula costs to improving taste by using special top-notes. And we’ll help you respond to new and emerging trends like using plant-based or dairy-free alternatives to milk.
We even have our very own UHT pilot plant to make sure all our flavours can withstand the intense UHT process.
Find out more below or don’t hesitate to get in touch if you’ve got any questions about what we could do for you.
THE PRODUCTS WE WORK WITH
Flavours for Yoghurts
Flavours for Ice Cream
Flavours for Milkshakes
Flavours for Cheese
Flavours for Creams
Flavours for Breakfast Drinks
We’ve a range of off the shelf solutions to help you improve the taste, texture and health of your products. Take a look below to find out more.
We offer a huge range of both liquid and powdered natural flavours with low MOQ’s to help get you started. Plus, they are all plant-based and allergen-free.
Masking and Bridging
Found a flavour you really love and want to replicate it? Or maybe you want to mask a bad taste? No fear, we have flavour solutions to help.
Whether it’s products with reduced salt, sugar or calories, or brands looking to develop dairy-free alternatives, we’ve got flavours for you.
CASE STUDY: FLAVOURED CHEESE
We were contacted by a prominent dairy company with a fantastic brief: to create a champagne-flavoured mature cheddar cheese! Working hand in hand with their team, we developed concepts around a sparkling wine-flavoured natural flavoured theme that were developed and evaluated in the cheese by crumbling and re-moulding it with the liquid flavouring incorporated.
This process enabled us to establish the correct flavour profile and dosage to cut through the acidity of the cheese. The product was successfully launched into the marketplace and received positive feedback from consumers.