Consumers of dairy products are increasingly seeking high-quality, clean label and high-protein options and have a big interest in health and convenience. Hence the dairy & ice cream market is undergoing an evolution of innovations. Brenntag Food & Nutrition supplies a wide range of functional ingredients for the dairy industry. Our food experts help you to develop innovative products ranging from creamy, indulgence ice creams, to healthy low-fat yogurts, to vegan alternatives.
A huge trend are over-the-top and luxury desserts with as many elements added as possible: Especially young consumers love to treat themselves to ice cream or milk shakes mixed with syrups, biscuit or cake pieces, candy and fruits and topped with cream and waffles. And in times of social media, a colorful and delicious appearance of special indulgences is essential.
- Binding and thickening
Products like sour cream and cottage cheese have natural thickness. However, they can degrade over time. Thickeners such as carrageenan preserve a product's consistency. They also create body in dips and spreads.
Sweet additives cut the sourness of yogurt and turn ice cream into a sugary treat. Sucrose, dextrose, and fructose flavor full-sugar products. Substitutes such as stevia and sucralose provide more diet-conscious options for consumers.
Without preservatives, most dairy items would spoil between transport and sale. For example, most cheeses would quickly go bad without sorbic acid.
Fat separates from water and acid without an emulsifier. Monoglycerides, diglycerides, and other emulsifying agents keep the ingredients in dairy items together.
A quality food product appeals to all five senses. Consumers associate flavors with colors, but the appearance does not come from the flavor itself. Colors increase a food's visual attractiveness and enhance the product experience.
Flavors and flavor enhancers can expand your creative options and make food taste better. They come in savory and sweet options. Salts and yeast add complexity to dips and cheeses. Menthol, vanillin and even sea salt contribute to the full range of sugary dairy products on the market.