“All-Natural” Spray-Dried Dairy Flavors for US Markets
The new line is specially developed to meet the needs of the North American market. The new spray-dried dairy flavors are manufactured at Chr. Hansen in Milwaukee, Wisconsin, and is only available on the North American market.
25/07/07 In the North American markets Chr. Hansen has just launched a new portfolio of spray-dried dairy flavors.
Capitalizing on solid culture fermentation expertise and enzyme extraction technology, Chr. Hansen has just launched a new portfolio of spray-dried dairy flavors.
The new line is specially developed to meet the needs of the North American market. The new spray-dried dairy flavors are manufactured at Chr. Hansen in Milwaukee, Wisconsin, and is only available on the North American market.
The flavors are some of Chr. Hansen’s top sellers in the enzyme modified dairy ingredient area. This means that well-proven flavor profiles will now be available in spray-dried form.
“The new portfolio initially includes flavor profiles of sharp and aged Cheddar, american, sweet cream, Parmesan, and butter. Swiss, Blue cheese, and Romano profiles will be available very soon as well,” explains Marilyn Stieve, Director of Marketing Dairy Flavors, Chr. Hansen.
Spray drying is a basic form of encapsulation where a fluid material is mixed with a carrier.
One of the key features of the new Hansen portfolio of spray dried dairy flavors is that a dairy-based carrier system is applied. This ensures an all-natural, clean label flavor and at the same time provides a more authentic dairy flavor profile compared to when using conventional maltodextrin-based carrier systems.
Dried flavors boast a number of advantages over pastes; the shelf life of dry products is longer and at the same time the powders are generally easier to work with than pastes. They also work in systems that must have dry forms such as dry blends.
“All in all Chr. Hansen’s dried flavors contain no artificial flavor or colors, no preservatives and meet the requirements for minimally processed foods. And then they are suitable for natural foods,” notes Marilyn Stieve, Director of Marketing Dairy Flavors, Chr. Hansen.
“Consequently, they can be labeled as natural flavors and assist food producers in generating new innovative products for the booming natural food market,” she concludes.
