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NATURAL BUTTER FLAVOURS
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Maja Foods
17/09/2008
 
Natural Butter Flavours in Foods are gaining ground
says Marko Bassan, Ph. D. Food Science and Technology of Maja Foods, Denmark

Consumer trends are strongly pointing towards more healthy products.
This trend is followed by more and more producers, assuring consumers of their solely use of Natural ingredients and processes.

Based on fermentation technology with lactic acid bacteria and starter cultures, the food ingredient company, Maja Foods, Denmark is introducing a range of Butter Flavours for a number of applications within general Foods and specifically related to Dairy Applications. These Butter Flavours are Natural.

The Natural Butter Flavours are also known as Starter Distillates of fermented milks and buttermilk concentrates.

According to the latest Food Regulations and Legislation – for countries in the European Union and other related markets – a number of traditionally produced flavours cannot be termed natural flavourings.

There are different advantages for the use of Natural Butter Flavours.

One of the main parameters of Natural Butter Flavours is obviously the natural flavour profile with fermented flavour-notes, which they transfer into the end-products containing these fermented milks and buttermilk concentrates so-called Starter Distillates.

Since the year 2001, the basically dairy company, Maja Foods has been focusing on dairy related flavours in cooperation with producer, Dairy Chem Laboratories Inc., USA, latter having more than 70 years of experience with fermentation technology and production of different kinds of Starter Distillates.

There are various types of Starter Distillates adjusted to each application. Main applications for usage of Natural Butter Flavours are in yellow fats, fermented cream, processed cheese and confectionary.

Also in other applications, better results are achieved by addition of Natural Butter Flavours, for instance in energy bars, snacks, poultry, savoury, various dairy products incl. low fat, bakery products, etc.
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