Edlong pushes high-intensity flavors to reduce the use of dairy products

On June 16, Edlong, an American food flavor manufacturer, announced the launch of a series of high-strength cheese and cultured dairy food flavors that can be used in sauces, salad dressings, and dipping sauces.

Lourdes Mato, an Edlong dairy research scientist and head of the milk-based natural edible flavors project, pointed out: "Our sensory, application and R&D departments have worked closely to reduce or replace milk without sacrificing taste Products. By focusing on the performance of sauces, salad dressings, and dipping sauce flavors, we can provide customized flavors and present authentic flavors. AI research has confirmed that these flavors may be more popular than real cheese."

This series of products is derived from real dairy products, including authentic cheese, sour cream and buttermilk flavors, and has many benefits: low usage, heat stability and natural product labeling, and can reduce costs by reducing or replacing dairy products.