Beneficial Cheese and Dairy Flavor Boosters

Several competing factors frequently direct new-product development and reformulation of existing products. Among those key drivers, reducing costs, increasing overall flavor and creating healthier options often rise to the top.

To meet the needs of product designers, Advanced Food Systems has created Cheese and Dairy Flavor Boosters™, a line of concentrated, balanced flavor systems designed to increase flavor and replace a portion of the cheese and/or dairy ingredients in a wide range of applications. To better facilitate incorporation into a given application, and to maximize flavor and functionality, the company has developed customized delivery systems for each Flavor Booster for soups, sauces, fillings, stuffing, baked goods, shredded cheese and snacks.

These highly adaptable dry products are composed of cheese and/or dairy powders, natural and/ or artificial flavors, flavor enhancers and spices. Their high flavor intensity and balanced flavor profiles deliver significant cost savings by allowing the removal of costly ingredients such as fresh cheeses and liquid dairy products, without sacrificing the flavor of the finished product. In addition, because they can replace cheese or dairy components, they can help in the formulation of reduced-fat products.

Flavor Boosters are currently available in several flavor profiles, including American, Parmesan, Romano, Cheddar (both mild and aged), Swiss, Asiago, aged Italian, butter, sour cream and sweet cream. These profiles can also be customized to mimic the characteristics of specific cheeses or dairy ingredients.

Flavor Boosters perform well up to 500°F, as tested in cheese toppings on pizza. These flavor systems are easy to handle in the plant, particularly when compared to real cheeses and dairy products. They easily disperse and hydrate in any temperature and require minimal agitation for full incorporation into a formulation. They have a long shelf life and do not require any refrigeration.

Due to their high flavor intensity, “the typical use is less than 0.50% in finished product,” notes Mark Purpura, food scientist. “Another example would be using 0.10% Booster to replace 2.00% to 3.00% cheese in a product.” However, he adds, the use level varies, depending on the desired flavor impact and the application.

Advanced Food Systems, Inc.
21 Roosevelt Avenue 
Somerset, NJ 08873 
Phone: 732/873-6776 800/787-3067 
Fax: 732/873-4177 
E-mail: [email protected] 
Website: www.afsnj.com