Enzyme Modified Dairy Ingredients (EMDIs) are concentrated, naturally derived flavor ingredients produced through the controlled enzymatic hydrolysis of real cheese, butter, and cream. The result is an ingredient that delivers 10–30 times the flavor intensity of standard dairy products — providing cost-efficient, authentic dairy character for a wide range of food applications.

EMDIs are classified as natural flavoring ingredients, making them ideal for products that require genuine dairy taste with clean label positioning.

Product Range

• Enzyme Modified Cheese (EMC): Cheddar, Emmental, Gouda, Parmesan, Blue Cheese — produced from internationally sourced and domestic cheeses

• Enzyme Modified Butter (EMB): Concentrated butter flavor for bakery, sauces, and spreads

• Enzyme Modified Cream (EMCr): Rich cream profile for dairy, confectionery, and dessert applications

Key Benefits

• 10–30x Flavor Concentration: Significantly more potent than standard cheese, butter, or cream

• Cost Efficient: Small dosage delivers strong flavor impact, reducing overall ingredient cost

• Authentic Taste: Genuine dairy flavor profile — not synthetic or artificial

• Clean Label: Can be declared as "natural flavor" in most formulations

• Long Shelf Life: Stable, concentrated format with extended usability

• Consistent Quality: Controlled enzymatic process ensures batch-to-batch consistency

Common Applications

• Cheese-flavored snacks and crackers

• Processed cheese products

• Sauces, dips, and dressings

• Bakery products (butter-flavored pastries, cream-filled products)

• Soups and ready meals

• Margarine and spreads