date:Jan 06, 2013
er more flavor than traditional dairy commodities, enabling both lower usage levels and reduced formulating cost-in-use.
Concentrated dairy flavors can be used at approximately 0.1% to 1% in a formulation, Ms. Grenus said. Dairy commodities, on the other hand, can range from 10% to 40%.
Dairy flavors also have a longer shelf life than dairy commodities, many times do not require refrigerated storage as commodities would, and can help manage the volatility of dairy markets. In addition, conce