Blending global trends with local preferences: Döhler Group to strengthen flavor portfolio with Boon acquisition

By Teodora Lyubomirova

- Last updated on GMT

Dairy products infused with local dessert flavors, such as bua-loy, are gaining popularity in Thailand. Image: Getty/Phacharason Mongkhonwikuldit
Dairy products infused with local dessert flavors, such as bua-loy, are gaining popularity in Thailand. Image: Getty/Phacharason Mongkhonwikuldit

Related tags Ingredients Dairy Thailand

Ingredient manufacturer Döhler Group says the deal will enable the company to embrace ‘glocal’ and be at the forefront of innovation in dairy.

‘Glocal’, where global trends are adapted to suit regional customs and preferences, is one of the main driving forces in the food and beverage industry, according to Döhler Bangkok head of sales, Amit Waikar. Döhler Group, a global ingredients company, recently acquired Bangkok-based Boon Flavors in a move that hands the Group know-how and R&D might to create flavors that are closely-tailored to suit the palete of regional consumers.

Boon, which will be known as Döhler Thailand once the acquisition is complete, specializes in premium flavors for the food, beverage, pet food and pharmaceutical industries in Thailand. The company is particularly focused on tailoring global trends to produce ingredients with a regional twist and its flavors are derived from natural raw materials and agricultural products. The firm also collaborates with leading universities, including Kasetsart University's Faculty of Agro-industry, Mahidol University's Faculty of Science, and Suan Dusit University's School of Culinary Art, conducting cutting-edge research and development projects based on bio-innovation technologies, sensory analysis, and culinary art design technologies, all about creating value for its customers.

Boon’s range of premium flavors will now bolster Döhler’s global taste portfolio.

“Thailand is an attractive business destination for ingredient manufacturers, thanks to its unique position of embracing global trends while tailoring them to match the local palate. This "Global-to-local" approach, also known as 'Glocal' adaptability, is significantly evident in the food and beverage sector," Waikar told us. “The acquisition of Boon flavors will further empower this adaptability, allowing us to seamlessly blend global trends with local preferences.”

The deal will also strengthen Dohler’s position as a provider of premium dairy ingredients – a market that’s ripe for innovation in that region of the globe.

“Dairy products infused with local dessert flavors are gaining popularity, and our collaboration with Boon is essential to meet consumers requirements. Consumers are looking for healthier and nutritional products that offer an exceptional multi-sensory experience. Superior taste, a perfect appearance and well-balanced mouthfeel play a significant role for them when choosing to buy products, ultimately guiding their preferences towards a better human nutrition,” Waikar explained.

“We are able to introduce a variety of local flavors to our customers that resonate with the market. A perfect example are authentic taste profiles inspired by local favorites like the globally recognized 'Mango Sticky Rice Flavor', which pairs beautifully with dairy products. Other offerings include the exotic 'Durian Sticky Rice Flavor', 'Bua-Loy' - a flourball dessert served in sweet, warm coconut milk - and a range of distinct fruit flavors such as Thai Durian, Mangosteen, Coconut, Orange, and Pomelo for outstanding taste experiences.”

According to Waikar, dairy and dairy alternatives manufacturers are actively exploring a diverse range of flavor profiles – and Dohler senses a business opportunity in this.

“We will merge our global flavor expertise with a distinct Southeast Asian flair,” he said. “Classical flavor profiles that have achieved global success, such as chocolate, vanilla, and strawberry, are now being paired with local tastes, forging new taste experiences which our customers are asking for. This innovative approach is being applied to both traditional dairy products and plant-based yogurts and beverages.”

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