Dairy & Ice Cream Flavours for Canadian Producers

Set yogurt, stirred yogurt, Greek-style yogurt, drinkable yogurt and skyr; ice cream, gelato, sorbet, frozen yogurt and novelty bars; cottage cheese, fresh cheese, processed cheese, cream cheese and dessert cheeses; rice pudding, panna cotta, mousses and ready-to-eat dairy desserts.

Most popular profiles for Canadian producers: vanilla (Madagascar, Tahitian, bourbon), strawberry, blueberry, raspberry, mango, peach, coffee, caramel, chocolate, salted caramel, maple, dulce de leche, hazelnut and pistachio.

Dairy flavours must survive pasteurisation (72–85 °C) or UHT (135–150 °C), tolerate fermentation pH drops to 4.2, and remain stable through 6–12 month frozen shelf-life for ice cream applications. We engineer dosing levels for fat content: a 0.1% vanilla in 10% fat ice cream delivers very differently from the same dosage in 0% fat yogurt.

For organic dairy, we offer ECOCERT- and USDA NOP-compliant natural flavours. For drinkable yogurt and protein dairy drinks, we recommend masking systems that neutralise whey notes and sour after-tastes.

Most-requested profiles for Canadian dairy: vanilla (Madagascar, Tahitian, French, custard, ice-cream), strawberry, raspberry, blueberry, mixed berry, peach, mango, banana, chocolate (milk, dark, double, brownie), salted caramel, coffee, cookies-and-cream, mint chocolate chip, dulce de leche, maple, pumpkin spice and seasonal limited editions.

For ice cream and frozen desserts we develop indulgent dessert architectures — caramel, baked, buttery — that survive freezing and chewing. For yogurt and skyr, we tune around the natural tartness of the culture so fruit profiles read juicy rather than candy-like.

Dairy applications expose flavours to extreme conditions: UHT and HTST pasteurization, homogenization, fermentation acids, fat content from 0% to 35%, freezing, churning and 21-day to 12-month shelf lives. Our profiles are tested across the relevant process window before shipment and supplied with accelerated stability data on request.

We also calibrate for the fat-level effect on aroma release. A flavour built for full-fat ice cream over-reads on a 0% Greek yogurt; we keep paired references for each fat-level segment.