The flavors locked up in dairy fat molecules are hundreds of times more intense than those released upon normal consumption. Our proprietary enzyme-modification technology selectively unlocks these molecular bonds to release the full potential of those flavors.
Flavor…Without The Fat!

Flavor…Without The Fat

The result is concentrated dairy flavor up to 400 times more intense than the original dairy commodity. We then incorporate these concentrated flavors into free-flowing spray-dried powders or convenient pastes. The result is the natural taste of butter, cream, or cheese at an economical cost, without all of the fat, calories, or cholesterol.

We apply the same technology to other flavorful fats, including cocoa butter and olive oil to deliver similar benefits. There are many other potential products. Who knows what the future may hold?

Customized Solutions

Our R&D team comprises dairy flavor specialists and product developers with over 60 years’ experience in concentrated dairy flavors. This team is dedicated to developing innovative new products for a broad spectrum of the market, as well as customized solutions that meet the needs of specific customers.

To create flavorful, natural dairy concentrates, the team employs enzyme modification, flavor compounding, and encapsulation technologies. Real dairy products are enzyme-modified to release their true, full flavor potential. Unlike chemical-based flavorings, our products go beyond top notes to provide dairy richness, fatty mouthfeel, and masking of off-notes. Our flavors are available in spray-dried powders that are shelf stable and do not require refrigeration, and in easy-to-use paste form.