New dairy infusions promise added spice

By staff reporter

- Last updated on GMT

Related tags Milk Fat

SpringThyme Oils has developed a new range of infusions that combine butter fats and oils with herbs and spices to add new flavours to dairy-based foods.

The new ingredients use butter, butter oils, and anhydrous milk fat, all infused with fresh herbs and spices including chilli, garlic, coriander and basil.

Flavour features

Oil infusions specialist SpringThyme Oils said the idea behind the new range was to allow manufacturers add new, clean and reliable flavours to dairy-based foods either as a base flavour or to give an extra kick to existing flavour profiles.

Available in fluid or solid formats, SpringThyme Oils said the new dairy infusions are ready to use without preparation and carry a shelf life of up to six months.

The company, which is based in Burnley, UK, claims that even after freezing or processing the ingredients retain their functionality, consistency and flavours.

Extraction process

SpringThyme Oils attributes much of the performance characteristics of its products to a process it conceived for converting raw materials into intensely flavoured oils.

Where other flavoured oil products rely on stewing, maceration or chemically derived additives, SpringThyme has developed a high temperature, high pressure, quick infusion method to capture the full flavour of herbs without any adulteration.

Commenting on the launch of the new dairy infusions, sales and marketing director Ken Williams said: “They keep extremely well without loss of flavour and retain the integrity of fresh herb flavours.

“We know that the dairy industry is open to new ideas but also needs the quality and reliability we can provide. Our infusions can tick all their boxes for creating great taste at the right price.”

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