Symrise cultured flavors offer performance and cost advantages
“Manufacturers looking for dairy flavors for sweet applications can turn to Symrise for a wide range of enzyme-modified and cultured dairy flavors,” said Emmanuel Laroche, vice president, Marketing and Sensory Consumer Science Department, Symrise North America.
“Manufacturers looking for dairy flavors for sweet applications can turn to Symrise for a wide range of enzyme-modified and cultured dairy flavors,” said Emmanuel Laroche, vice president, Marketing and Sensory Consumer Science Department, Symrise North America. “These offerings come with a high level of confidence since their performance is based on decades of experience in this highly specialized flavor development area.”
Produced in America’s dairy heartland, using key raw materials from the world’s leading culture house, and employing proprietary technology, Symrise’s Enzyme Modified and Cultured Dairy Flavors offer the benefits of high-cost dairy ingredients while also providing cost efficiencies and unique performance attributes.
“Manufacturers of baked goods, cookies and cakes - including cheese cake - as well as cream fillings, sweet toppings, sauces, ready to eat cereals and cereal and snack bars will find many unique advantages in our Enzyme Modified and Cultured Dairy Flavors,” explained Carol McBride, category director, Sweet Business Unit. “For example, they enhance flavors that might have been affected by harsh processing conditions and they deliver authentic dairy tastes, balancing the variances that are sometimes found in natural raw materials. In fact, our Enzyme Modified and Cultured Dairy Flavors can be regarded as successful synergistic tools since they are compatible with other dairy ingredients.
“Beyond these important benefits, Symrise’s Enzyme Modified and Cultured Dairy Flavors deliver added mouthfeel. They can lead to the development of healthier products since these flavors provide formulating tools for your product development to create ‘indulgent’ creamy and dairy tastes where there may be nutrition or calorie concerns.”McBride noted that Enzyme Modified and Cultured Dairy Flavors carry the “natural” label in ingredient listings.
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.
McBride emphasized Symrise’s dairy expertise goes beyond an extensive library of flavors by providing customized, total flavor systems. “Working in partnership with our customers,” she said, “our technical specialists and marketing experts can help in the creation of new products and line extensions that will differentiate their products from their competition while incurring cost savings.”
Symrise
www.symrise.com
“Manufacturers looking for dairy flavors for sweet applications can turn to Symrise for a wide range of enzyme-modified and cultured dairy flavors,” said Emmanuel Laroche, vice president, Marketing and Sensory Consumer Science Department, Symrise North America. “These offerings come with a high level of confidence since their performance is based on decades of experience in this highly specialized flavor development area.”
Produced in America’s dairy heartland, using key raw materials from the world’s leading culture house, and employing proprietary technology, Symrise’s Enzyme Modified and Cultured Dairy Flavors offer the benefits of high-cost dairy ingredients while also providing cost efficiencies and unique performance attributes.
“Manufacturers of baked goods, cookies and cakes - including cheese cake - as well as cream fillings, sweet toppings, sauces, ready to eat cereals and cereal and snack bars will find many unique advantages in our Enzyme Modified and Cultured Dairy Flavors,” explained Carol McBride, category director, Sweet Business Unit. “For example, they enhance flavors that might have been affected by harsh processing conditions and they deliver authentic dairy tastes, balancing the variances that are sometimes found in natural raw materials. In fact, our Enzyme Modified and Cultured Dairy Flavors can be regarded as successful synergistic tools since they are compatible with other dairy ingredients.
“Beyond these important benefits, Symrise’s Enzyme Modified and Cultured Dairy Flavors deliver added mouthfeel. They can lead to the development of healthier products since these flavors provide formulating tools for your product development to create ‘indulgent’ creamy and dairy tastes where there may be nutrition or calorie concerns.”McBride noted that Enzyme Modified and Cultured Dairy Flavors carry the “natural” label in ingredient listings.
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.
McBride emphasized Symrise’s dairy expertise goes beyond an extensive library of flavors by providing customized, total flavor systems. “Working in partnership with our customers,” she said, “our technical specialists and marketing experts can help in the creation of new products and line extensions that will differentiate their products from their competition while incurring cost savings.”
Symrise
www.symrise.com
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