Firmenich, the global flavor and fragrance company, has launched a new line of flavor solutions aimed to help developers address the challenges they face when modifying sugar, fat or protein content in dairy products. Modifying sugar, fat or protein content in dairy products creates multimodal sensory “gaps” around sweetness and creaminess that can lead to decreased consumer preference. In order to close these gaps, a holistic approach is required to address three sensory dimensions: taste, tactile sensations (mouthfeel) and aroma.
Firmenich’s proprietary and integrated solutions, 3D-DAIRY, address these three sensory facets while helping customers reduce cost, create healthier profiles for their products and build consumer preference. Firmenich’s project manager told FoodIngredientsFirst: “Dairy products were the primary targets of this 3D-DAIRY innovation program because the composition of reduced levels of sugar and/or fat is still very challenging at a sensory level in dairy. Beyond this category, new 3D-DAIRY solutions are adding value in other foods and beverages categories for which a reinforcement of milky or dairy character is positive (eg products containing vegetable fats).
“In fact, this is exactly what is currently occurring in the deployment of the 3D-DAIRY promotion where various cases and clients have confirmed the added-value in applications like ice cream, confectionery (chocolate), bakery & cereals, and alcoholic drinks. “In other words: 3D-DAIRY is moving from ‘3D Dairy for Dairy Products’ toward a wider scope: ‘3D-DAIRY for Dairy Enhancement’ (in dairy and other products).” 3D-DAIRY systems are built on the latest Firmenich scientific advances in the field of sensory, analytical and physical chemistry applied to dairy and food matrices. These solutions integrate numerous Firmenich technologies including:
• TasteGEM taste modulators to address taste gaps as a result of sugar reduction;
• ModulaSense technologies including mouthfeel enhancers based on proprietary ingredients, unique delivery technologies and the latest advances in the field of material science (e.g.tribology); stevia maskers to mask off-notes of various types of stevia extracts; and acid maskers to target fat-free acidic dairy products like Greek yogurt;
• Captarome high performing spray-dried flavors which optimize both sensory impact and cost-in-use; • Several aroma ingredients, like Lactadione, identified as key components for mouthfeel and dairy character in full fat dairy products.
Firmenich 3D-DAIRY systems are designed to help the company’s customers meet the needs and expectations of their consumers all over the world.
