Dairy & Dairy Alternatives
Dairy is a high-expectation category — consumers know exactly what cream, culture and butter should taste like, and they notice when a substitute misses. We supply dairy and cultured profiles for conventional lines, and richness, creaminess and masking systems that make oat, soy, pea and coconut bases read as indulgent rather than as compromise.
Division: Human Food Division
What we're usually asked to fix
Cereal and legume off-notes
Oat and pea bases carry green, beany and cardboard notes. Masking plus a positive dairy profile is more effective than masking alone.
Thin mouthfeel in reduced-fat lines
Fat carries flavour and body. Creaminess systems restore perceived richness when fat comes out of the formula.
Acidity clashing with fruit
Cultured bases shift fruit perception. We tune the fruit profile to the finished pH rather than to a neutral base.
What we supply
- — Butter, cream, milk and cheese profiles
- — Cultured and fermented notes
- — Fruit preparations for yogurt and frozen dessert
- — Masking for oat, soy, pea and coconut bases
- — Creaminess and richness modulation
Available formats
- Liquid
- Powder
- Paste
- Heat-stable options for UHT
Working on a project in this category?
Send us your brief — target profile, base, process and any constraints — and our team will come back with a recommendation and samples.
Request a sampleDairy & Dairy Alternatives — FAQ
- Do your dairy profiles survive UHT?
- We select heat-stable versions for UHT and retort processes and confirm performance on your actual thermal profile.
Related applications
Related insights
Natural or artificial? How the distinction actually works in Canada
The line is drawn by origin, not by safety or by how the flavour tastes — and a single synthetic component changes the declaration for the whole blend.
Read the articleSugar reduction without the aftertaste: a working method for masking
Sucrose does four jobs at once. Removing it is a texture and time-intensity problem long before it becomes a sweetener problem.
Read the articleSwitching to natural colours in Canada: stability, shade and label wording
Most natural colour projects fail on light and pH stability long before anyone argues about shade. Test the conditions the product actually sees.
Read the articleReady to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.