Dairy Processing - March/April 2024 - 40

FORMULATIONS
to help support the chocolate notes in
dairy frozen treats, such as ice cream
or mousse, " Nadathur said. " Another
excellent solution is to borrow
ingredients from other cultures,
such as tamarind extract. Tamarinds
have both a sour and sweet taste
and are used extensively in Indian
and Mexican foods. The sourness of
tamarind can add a layer of complexity
and depth while tamarind's sweet notes
classic make process by the cheesemaker or through the
addition of natural cheese flavors to bring a boost to the
current offerings. Extracts such as lavender, pepper or cocoa
can bring more exotic interest into cheese, and you only need
to go look at the goat cheese aisle to see that experimentation
has few boundaries. "
" Spoonable strawberry Greek yogurt may incorporate an
apple extract as part of the flavor system, " said Sudarshan
Nadathur, chief flavorist, ADM, Chicago. " Although the
characterizing flavor may be strawberry, that flavor alone may
not be enough to define the taste. "
Morton said, " Lemon zest can make a berry-flavored
yogurt more vibrant. It's fascinating how a small addition of
a particular flavor can elevate the overall appeal of a product
and influence consumer preference. "
Indeed, sometimes unexpected flavors added at very low,
almost undetectable, levels add an extra dimension of flavor.
" We can also look to soy sauce or other brown compounds
can support brown flavors, which are important for dairybased
desserts like flan. It can also act as a flavor modulator
in plant-based dairy offerings. "
Fatty nut flavor extracts may add richness without the fat
calories in non- and low-fat dairy foods.
" Coconut or cashew, for instance, can provide the similar
fatty taste of butter, delivering the same creaminess and
mouthfeel by coating the tongue, " Nadathur said. " We recently
introduced a new flavor modulation technology that supports
the creaminess and richness that may be lost in dairy-reduced
or dairy-free systems, as well as in low-fat and reduced-sugar
formats. "
Kreger concluded, " It is so important to avoid tweaking
the final product and instead address issues in the base
first. Fix astringency, boost a creamy mouthfeel and mask
bitterness in the base before adding flavor. Get the noncharacterizing
ingredients right first before trying to achieve a
specific flavor profile. "
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Dairy Processing - March/April 2024

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