Dairy with Charys

Whether it is processed cheese, ice cream, desserts, or yogurt, dairy products often become more appealing to consumers with the right vibrant colour solution, mouthwatering flavours, and delightful inclusions. Our knowledge of different processing conditions means we can work with you to achieve the best ingredient performance in your dairy product. Charys Barnes, one of Sensient’s experts in food science, is here to help developers tackle the challenges involved in formulating dairy products. She provides insights and innovation on colour formulation, flavour profiles, and overall ingredient performance.

The offering in dairy products is manifold, and the number of products alternative to milk-based concepts increase steadily. Accordingly, Sensient’s Coloring Solutions can apply to yogurt, probiotics, soy-based products, as well as drink preparations – all of which with varying fat levels and pH. For example in yogurts, several coloring concepts are possible: adding the Sensient’s Coloring Solutions after fermentation via fruit preparation or directly to the yogurt base. The addition before fermentation is possible as well. For usage of certain colors the process parameters might need adjustment. Multi-layer systems can be achieved with non-migrating color solutions.