Enhancing Enzyme Modified Dairy Ingredients with an Umami Boost
Unlock Exceptional Savoury Flavours with Enzyme Modified Dairy Ingredients
Enzymes have long been at the heart of flavour creation in dairy. For centuries, the natural microflora in cheese, butter, and cream have driven the slow evolution of complex taste profiles. While this traditional approach produces remarkable depth, it demands time, space, and careful handling.
Enzyme technology changes what’s possible.
By introducing carefully selected exogenous enzymes to young cheese, butter oil, or cream, manufacturers can accelerate flavour development dramatically - achieving intense, well-defined savoury notes in a matter of hours or days rather than weeks or months. These Enzyme Modified Dairy Ingredients (EMDI) deliver concentrated, stable, and cost-effective flavour performance suitable for a wide range of applications including snacks, soups, sauces, seasonings, and ready meals.
Whether you’re aiming for rich umami, mature cheese notes, or layered savoury depth, EMDI offers a precise, efficient, and highly versatile route to flavour impact.
