Dairy products have long been associated with goodness, but in today’s world, the dairy industry must adapt to modern consumer tastes, convenience and healthier lifestyles.
The dairy segment represents a significant part of our business, and is about helping you reach your targets – low calorie, low fat, healthier and always tasty. We offer a wide range of on-trend solutions that meet changing consumer needs.
Challenges wysiwyg dairy
Understanding the world you work in and the challenges you face is key to the success of our products and relationships. We understand that you want to optimise your manufacturing process, that product pricing and shelf life are crucial, and that consumers demand the best in terms of flavour, quality, safety, convenience and packaging. Our expertise built up over 100 years can help you find the right solution to meet your very specific needs.
Discover our dairy know-how
Whether it’s snack time, breakfast time, to improve health or for pure indulgence, there is no denying yoghurt and yoghurt drinks are on the rise across many markets.
Our world-class dairy applications team stay on the top of these trends experimenting with prototypes and meeting the needs of customers around the world.
Consumers are more driven than ever to develop healthy eating habits – often hard to put into practise with our busy lifestyles and need for convenience, but dairy beverages provide the desired on-the-go nutrients including protein, calcium, potassium and magnesium.
With decades of expertise applying our award-winning ingredients to dairy beverages and milk drinks we can find the right solution to help you. Whether its sugar and calorie reduction, fibre enrichment or adding texture we can help you overcome any obstacle.
Are your consumers craving the latest variety of Gelato, Paleta or Granita? With frozen desserts and ice cream tastes changing and consumers’ desire for reduced sugars and low calorie counts on the rise, our expertise can help you bring the most decadent and sought after frozen desserts to market.
Whether it’s improving the nutrition label, reducing sugar, adding texture or fibre, we can find the right solution for you.
Dairy desserts represent some of the most exciting innovations in supermarkets today, with a wide variety of flavours, textures and packaging aimed at the foodie in all of us. With the development of healthier ingredients and clean labelling, dairy desserts have become the go-to choice for permissible and convenient indulgence!
Let our expert team help you find the right combination to your meet your dessert challenge.
For sugar-like sweetness, stability and versatility, nothing compares to our SPLENDA® Sucralose. Providing a sweetness profile 600x that of sugar, you’re sure of meeting the taste and sugar reduction needs of your consumers in your dairy products when formulating with SPLENDA® Sucralose.
PUREFRUIT™ Monk Fruit Extract provides an exceptionally clean, natural sweet taste. It is 200X the sweetness of sugar with no bitter aftertaste. Highly stable and versatile, PUREFRUIT™ Monk Fruit Extract provides a clean sweetness profile to your dairy products, improving the mouthfeel and flavour of your smoothies and yoghurt products.
DOLCIA PRIMA® Allulose tastes and functions like sugar, but with more than 90% fewer calories. Because it delivers many of the functional benefits sugar provides, it makes formulation easier. DOLCIA PRIMA® Allulose can particularly benefit frozen desserts offering a creamy mouthfeel, smooth texture, and a balanced sweetness and flavour profile. It is the ideal ingredient within fruit-based preparations for yoghurts and drinkable milks.
KRYSTAR® Crystalline Fructose offers a fast sweetness onset and a clean finish. It matches well with the all-natural sweetener PUREFRUIT™ Monk Fruit Extract to provide delicious high-quality beverages or dairy products. For example, passion fruit ice-cream with KRYSTAR® Crystalline Fructose and PUREFRUIT™ Monk Fruit Extract reduces sugar content and calories by 25-30% compared with just adding cane sugar.
FRUCTOPURE® Fructose offers a fast sweetness onset and a clean finish. It has a lower freezing point than sugar, delivering increased sweetness and inhibiting crystallisation in frozen dairy products. By using fructose in your ice cream or frozen yoghurt formula, you can deliver a smooth, flavourful product that is easier for consumers to scoop, even at very low temperatures.
TASTEVA® Stevia Sweetener contributes zero calories, does not raise blood sugar and is 200 to 300 times sweeter than sugar. TASTEVA® Stevia Sweetener and Stevia Solutions, from our recent partnership with Sweet Green Fields, add even more nutritious benefits to dairy, thanks to its stability in processing and storage over a wide pH range.
ISOWSEET® High Fructose Corn Syrup offers an optimal sweetness range, enhancing many fruit, citrus and spice flavours in your dairy products.
STALEY® Corn Syrup is ideal for use in ice cream and across your dairy product portfolio. It can be used to improve product texture and lower the overall freezing temperature during formulation.
STAR-DRI® Maltodextrins can help optimise sweetness in ice-cream products. It can also be used as an alternative to dairy solids in many foods and beverages, making them suitable for people with milk allergies and those who are lactose intolerant, as well as bringing cost benefits.
MERISWEET® Crystalline Dextrose can help to improve scoopability in dairy desserts and ice cream formulations decreasing the melting point of ice cream. It offers a fresh and clean flavour that combines well with dairy notes.
With our line of CLARIA® Functional Clean-Label Starches, you can give consumers the convenient, great-tasting dairy products they love to eat and deliver on their growing desire for foods that have recognisable ingredients on the label.
CLARIA® starches thicken, providing a pudding-like texture in yoghurts. Tapioca-based CLARIA® Bliss thickens and sets to a soft gel, ideal for use in dairy applications that require a clean or delicate taste.
REZISTA® Starch is ideal for use in your smoothies, yoghurt drinks and frappes, keeping your products stable under harsh processing conditions. REZISTA® Starch provides thick, creamy texture in cheese spreads, dairy desserts, fresh yoghurts and long shelf life yoghurts.
TENDERFIL® Starch delivers a clean flavour to your cultured products, dairy desserts and processed cheese. It retains a smooth texture and can be used to control ice-crystal growth in your frozen products and ice cream.
Let us improve mouthfeel in your cultured products and dairy desserts. THIN-N-THIK® Starch is a versatile starch that can improve water control in your dairy dressings, yoghurts, desserts and spreadable cheese.
RESISTAMYL® Starch can help you to build viscosity and provide texture in foods and dairy drinks throughout their processing and shelf lives. It can be used to add thickness and creaminess to your dairy product range.
MAXI-GEL® Starches are ideal for improving on your dairy products’ stability, without losing the creaminess that your customers love.
KOL GUARD® Starch is ideal for use in neutral to acidic food systems, improving pH and stability during processing. It is ideal for improving creaminess and improving stability across your dairy product portfolio.
Our MERIGEL® Starch line lets you develop a variety of textures in your products, from smooth and short, to pulpy. They can be used to control viscosity in your ice cream and dairy-based desserts and puddings.
MIRA-CLEER® Starch functions as an extremely versatile thickener in neutral to acidic foods. It can be used to improve stability in your processed cheese and dairy desserts. MIRA-CLEER® Starch may be used in imitation cheeses to adjust viscosity during processing to achieve optimal dairy protein functionality at lower usage.
STA-O-PAQUE® Starch is used in processed cheeses, imitation cheeses, cultured dairy products and cheese sauces to provide opacity. This starch may also provide optimum melting and browning characteristics of imitation cheeses used on pizzas.
The THINGUM® Starch line is used in processed cheese products including blocks, slices, shreds and spreads. THINGUM® Starch can improve formulation cost by replacing dairy proteins while maintaining cheese firmness and melt properties. THINGUM® Starch can also be used in cultured dairy products to cost effectively enhance gel texture.
CONFECTIONER’S Starch is used in processed cheese products including blocks, slices, shreds and spreads. CONFECTIONER’S Starch can improve formulation cost by replacing dairy proteins while maintaining cheese firmness. This starch can also be used in cultured dairy products to cost effectively enhance gel texture.
The AGW™ Starch line is used in instant puddings to provide rapid viscosity development, delivering a creamy texture and fast melt in the mouth. AGW™ Starch is easily dispersed without lumping in full sugar and no sugar added puddings and desserts.
PROMITOR® Soluble Fibre adds fibre to your foods without impacting taste, color, texture or consumer acceptance. Depending on the country, PROMITOR® Soluble Fibre can also offer the possibility of a variety of claims, including low glycemic response and prebiotic benefits. It can also replace sugar and fat and reduce calories while providing bulk and texture. PROMITOR® Soluble Fibre is the perfect addition to your dairy product.
STA-LITE® Polydextrose replaces sugar while maintaining mouthfeel and texture. It also provides fibre enrichment without sacrificing taste, color or texture. It provides exceptional process stability, allowing for easy substitution in a variety of products. It also helps promote healthy post-prandial blood glucose levels, and is often used in “no sugar added” and “sugar-free” dairy desserts and beverages.
PromOat® Beta Glucan adds an indulgent creaminess to some dairy products including the fruit prep in yoghurt, and contributes to a fibre content claim.
HAMULSION® Stabiliser Systems help you create fluffy mousses or support the layering of products with different textures including jelly and/or custard layered desserts. We can help to optimise your dairy portfolio, improving the quality of your creamy yoghurt, quark and dairy desserts, indulgent soft cheeses and tasty dairy beverages. Our food stabiliser systems provide varying texture profiles and stability levels, and can be used to improve mouthfeel and product shelf life, while offering a range of different fat levels.
We can help you position your neutral or acid dairy products to meet with global consumer demands and trends, e. g. increasing fibre content or reducing calories across your product portfolio.