Flavour family
Rich, indulgent dairy and cream profiles — milk, butter, cream, condensed milk, dulce de leche, sour cream, cheese and yogurt — engineered for Canadian ice cream, dairy desserts, bakery, beverages and confectionery.
Fresh cream, whipped cream, sour cream, butter (sweet, cultured, browned), milk (fresh, condensed, evaporated, milk powder, malted), cheese (cheddar, parmesan, blue, cream cheese), dulce de leche, yogurt (greek, drinkable) and signature dessert dairy notes.
Common pairings: dairy + vanilla for ice cream, butter + caramel for confectionery, cream + berry for yogurt, dulce de leche for Latin-style desserts gaining traction with Canadian consumers.
Our dairy and cream library serves yogurt, ice cream, milk drinks, RTD coffee, dessert toppings, cream liqueurs, custard fillings, condensed milk and plant-based dairy alternatives. Profiles include sweet cream, sour cream, fresh milk, condensed milk, dulce de leche, butter, brown butter, mascarpone, cream cheese and yogurt-culture lift.
Each is tuned for the relevant fat level (0% to 35%) and the heat profile (cold-fill, HTST or UHT) of the target application.
Dairy character is fragile under UHT — sweet cream notes flatten and Maillard browning shifts the profile cooked. Our UHT-grade dairy systems use protected carriers and Maillard-balanced architectures so the consumer-facing product reads fresh and creamy across the full ambient shelf life. Accelerated stability data available on request.
Dairy character is a stack of building blocks: fresh cream (lactones), cultured butter (diacetyl, butyric notes), sweet milk (vanillin, maltol), aged cheese (free fatty acids), and yogurt tang (lactic acid, acetaldehyde). We blend those building blocks to recreate any dairy profile — Quebec-style cultured butter, Italian mascarpone, condensed-milk Latin desserts, or fresh Canadian whole milk.
Bake-stable, freeze-stable and UHT-stable versions are stocked for the corresponding applications across the Canadian dairy and frozen aisle.
Plant-based cream, butter, cheese and yogurt analogues need authentic dairy character without animal-derived ingredients. We supply vegan-certified dairy and cream flavours built from plant-sourced lactones, fermentation-derived diacetyl and natural cultured-butter notes — delivering the same sensory signal as the animal-dairy reference, on a clean vegan label.
Allergen-free and lactose-free versions are also stocked for sensitive-consumer dairy programs alongside the vegan range.
Many of our dairy and cream profiles are built from non-dairy raw materials and are suitable for plant-based formulations — confirm per SKU.
Yes — Canada Organic Regime and USDA NOP compatible options are available.
Yes — 50–250 g free samples are standard for qualified Canadian buyers. Tell us your matrix and dosage target with your brief.
Production MOQ starts at 5 kg, with volume pricing from 25 kg, 100 kg and 500 kg+.
Yes — most profiles are available in fully natural versions compliant with CFIA labelling rules.
Tell us about your project — profile, matrix, target dosage and timeline. We'll get a sample submission or technical proposal back to you within a few business days.
