Technical / White Paper

Developing dairy products with just the right balance of sensory qualities

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Univar Europe Ltd. , and any views and opinions expressed do not necessarily reflect those of www.dairyreporter.com

Developing dairy products with just the right balance of sensory qualities

Manufacturers are looking to develop dairy products with just the right balance of sensory qualities. Texture modifiers, crystallization inhibitors, natural flavours, emulsion stabilizers, prebiotic fibres and proteins all play a key role in delivering consumer choice for healthier dairy products with strong sustainability credentials. Availability of plant-based and non-dairy offerings is adding a new dimension and helps formulators create dairy product solutions without compromising taste, texture or label simplicity.

Formulating indulgent products with improved nutritional profiles isn’t always straightforward, but across the wide range of dairy products, there is significant opportunity to rise to the challenge. Join Univar Solutions Food Ingredients at their online discovery session on formulating for healthy nutrition.

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