The natural cheese flavour range includes solutions developed to enhance and standardise flavour profiles across a wide range of food applications. The portfolio is structured into three main categories: EMC (Enzyme Modified Cheese) – for concentrated flavours obtained through enzymatic modification of cheese; EMD (Enzyme Modified Dairy) – for flavour profiles derived from enzymatically modified dairy ingredients; and flavours for plant-based products, designed to replicate the authentic taste of cheese in dairy alternatives.

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Features

  • Concentrated natural flavours inspired by real cheese ripening processes;
  • Complex sensory profile resulting from lipolysis, proteolysis, and glycolysis;
  • Available in paste, powder, or liquid form;
  • Controlled and standardised intensity;
  • Good stability during thermal processing;
  • Easy to integrate into a wide range of food formulations.

Advantages

  • Authentic and balanced taste, close to natural cheese;
  • Consistent flavour throughout the product’s shelf life;
  • Enables cost reduction and minimises raw material variability.
  • Precise control over the final flavour profile;
  • Effective solution for product standardisation and differentiation;
  • Suitable for both dairy products and plant-based alternatives.

Applicability

Cheese flavours are structured into three main categories, depending on product type and application technology:

1. EMC – Concentrated cheese flavours obtained through controlled ripening

Applications:

  • Processed and melted cheeses; Sauces, creams, and fillings;
  • Dressings and dips;
  • Ready meals and convenience products;
  • Filled pasta and bakery products.

2. EMD – Dairy flavours (cream and butter)

Concentrated flavours based on dairy fats, delivering creamy, buttery, sweet, or slightly tangy notes that complement or enhance the final product.

Applications:

  • Bakery and confectionery products;
  • Desserts and ice cream;
  • Cream soups and sauces;
  • High-protein products;
  • Applications requiring flavour rounding.

3. Cheese flavours for plant-based products

Solutions specifically developed for plant-based alternatives, designed to replicate the sensory complexity of real cheese without dairy ingredients.

Applications:

  • Plant-based cheese alternatives;
  • Milk, butter, and yoghurt alternatives;
  • Plant-based ready meals;
  • Vegan pesto and spreads;
  • Plant-based ice cream.