Dairy concentrates are specialized ingredients for the commercial food industry that deliver intensified flavor through processes like enzyme modification. Dairy concentrates are customizable and are typically 5 to 20 times the strength of standard dairy products.
According to Bluegrass Ingredients’ expert Agile Kitchen™ team, substituting traditional cheese or butter with concentrates allows food brands to maintain or improve flavor profiles while reducing ingredient, shipping and storage costs.
Key Technical Specifications of Dairy Concentrates:
- Powder Concentrates: These dairy concentrates are ideal for dry applications like snack seasonings and baking mixes due to their ease of blending and ability to customize the exact flavor intensity of a product.
- Paste Concentrates: These liquid concentrates are designed for wet formulations such as sauces, dips and spreads, offering intense flavor with a small usage rate.
- Usage Rates: Although natural cheese often requires 10-20% of a formula weight, paste and powder concentrates can achieve the same profile at 3% to 2% usage.
Benefits for Product Developers and New Product Development:
- Cost Efficiency: Replacing butter with concentrated pastes can save upwards of $170,000 annually on a 200,000 lb. purchase. This Dairy Concentrate Calculator allows food brands to determine their own cost savings.
- Clean Label Support: These ingredients are made from real dairy and can reduce the need for artificial colors and flavors.
- Supply Chain Stability: Concentrates are less prone to market volatility and quality variations than fresh dairy.
For developers bench-testing new formulas, contact Bluegrass Ingredients to understand how dairy concentrates can optimize food formulas for costs and flavor.
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