Dairy Processing - March/April 2024 - 39

of sodium. Similarly, when sugar is reduced, profiles can
come across very differently and require complete flavor
rebalancing in dairy beverages and yogurts. "
" Non-characterizing flavors play a big role in ensuring that
the flavors we expect are what we actually taste, " Morton
said. " This is particularly apparent when it comes to flavors
like chocolate or vanilla, where small amounts of noncharacterizing
flavors are added to boost the overall flavor
profile. "
Said Elise Gavin, senior research scientist-sensory, Tate
& Lyle, " The FMPs are a powerful tool in chocolate milk
because they can modify specific flavors, depending on the
FMP. They can even be leveraged to change the perceived
mouthfeel, leading to a sense of indulgence without impacting
overall product nutrition. "
Neeraj Kamath, associate principal scientist at Tate &
Lyle added, " FMPs are being utilized by food formulators to
augment, adjust or refine specific flavor profiles, particularly
in the formulation of calorie-reduced,
sugar-reduced or high-protein
products. "
In better-for-you yogurt
formulations, astringency
or chalkiness may arise.
This may mute certain
characterizing flavors like
vanilla or fruity notes.
" FMPs like glycosylated
stevia can be incorporated
to help reduce astringency in
yogurts or enhance overall fruit
flavor intensity, " Kamath said. " Similarly, in plant-based milks,
such FMPs aid in reducing beany or nutty off taste from plantbased
ingredients. "
Smaro Kokkinidou, principal food scientist, Cargill,
Minneapolis, said, " In the US, when erythritol is used at an
inclusion level of 1.25% or lower, it may appear on ingredient
statements as 'natural flavor.' Alongside its clean, sweet taste,
erythritol also brings flavor-modifying properties. "
Non-characterizing flavors may help balance out any
undesirable bitterness that may arise from the addition of
protein, caffeine, vitamins, minerals or other nutraceuticals
to dairy foods. There are even non-characterizing flavors that
contribute mouthfeel to distract from any sedimentation or
grittiness that nutraceuticals may bring to a product.
" Often when developing nutritionally focused foods,
using low-fat systems can sometimes result in a lack of the
sensation of a higher-fat content ingredient, " Morton said.
" This can be done with specific non-characterizing flavors that
can help emulate the sensation, binding to receptors on the
tongue to mimic fat that may otherwise be missing. "
Flavor extracts enable differentiation in the cheese
segment, too. This is a growing trend in non-standardized
cheeses, as well as cheese spreads and dips.
" We are seeing different cheese layering combinations
with cheddar. They now have hints of gouda or parmesan, "
Kamp said. " These profiles can be achieved through the
KOKUMI ENHANCES DAIRY FLAVOR
Umami is the fifth basic taste. Bitter, salty, sour and
sweet are the other four.
" We now know that kokumi is not the sixth
taste, " said Aaron Andrews, associate corporate chef,
Ajinomoto Health & Nutrition, Chicago, at the Research
Chefs Association (RCA) conference on March 6 in
Boston. " Kokumi does not have any flavor. It is a flavor
modifier. It increases the intensity of the basic tastes,
as well as certain flavor, namely pungent ones, such as
garlic, onion and chili peppers. "
Produced by precision fermentation, yeast extract is
a source of umami. It is considered a natural ingredient
and is identified on ingredient statements as " yeast
extract, " said Elizabeth Morrow, principal food scientist
at Ajinomoto.
Yeast extracts may allow for a reduction in
characterizing umami-type ingredients. This translates
into a cost savings and even improved nutrition facts.
In an aged cheese spread, for example, yeast extract
would allow for a reduction in the amount of cheese
required to achieve the full aged profile. This may reduce
calories, fat content and possibly sodium.
At the RCA conference, Ajinomoto showcased how
the addition of 0.15% yeast extract gave a sour creambased
onion dip a fresher, caramelized flavor with a fuller
mouthfeel. This may enable a premium positioning with
a higher price point and a better margin.
DAIRYPROCESSING.COM | MAR-APR 2024 39
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http://www.DAIRYPROCESSING.COM

Dairy Processing - March/April 2024

Table of Contents for the Digital Edition of Dairy Processing - March/April 2024

Dairy Processing - March/April 2024 - Intro
Dairy Processing - March/April 2024 - 1
Dairy Processing - March/April 2024 - 2
Dairy Processing - March/April 2024 - 3
Dairy Processing - March/April 2024 - 4
Dairy Processing - March/April 2024 - 5
Dairy Processing - March/April 2024 - 6
Dairy Processing - March/April 2024 - 7
Dairy Processing - March/April 2024 - 8
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