Dairy & Dairy Alternatives
With today’s consumers demanding low- or no-sodium options without sacrificing flavor or texture, food manufacturers face a tough challenge.
In milk-based and dairy alternative beverages, sodium reduction can actually bring out deeper, more desirable flavor profiles. But in applications like processed cheese, lower sodium levels may increase the risk of crystal formation or lead to softer textures, making slicing and shredding more difficult. Replacing sodium salts can also introduce off-notes like bitterness or metallic flavors.
Reducing sodium doesn’t have to mean compromising on quality. With the right formulation, functional phosphates, and/or phosphate blends, you can maintain functionality, enhance flavor, and ensure food safety while meeting consumer demand for healthier options.
Benefits include:
- Excellent flavor in cheese and dairy products
- Maintained texture, performance, and quality
- Formulation assistance to optimize end product melt and texture