Berkshire, UK-based International Taste Solutions (I.T.S.) says its products are unique in the marketplace because they are tested through the company’s own UHT machine, ensuring the flavors can survive the rigors of thermal processing while delivering the desired taste.
UHT processing can alter the structure and stability of flavor and aroma chemicals, impacting the flavor characteristics and profiles in the finished product.
Carl Smith, head of innovations at I.T.S., explained: “The main challenge to flavor formulations that are subject to UHT processing is retaining the integrity of their characteristic aroma and taste profile under UHT conditions. Many flavourings are pretty robust and retain their character, however, some flavours - particularly those with a high volatile ester content such as strawberry - can easily become distorted during UHT processing. The real skill is to formulate this type of flavouring in such a way that there is compensation for any loss or distortion during the process.”
"You can have a great-tasting product before the UHT treatment, and then post-UHT, it can become slightly metallic-tasting. This is due to the high content of ester compounds - they are very volatile and struggle the most during processing.”
As for the benefits of adding the flavoring before the processing, there are several, the main being that the flavor ingredient can be thoroughly mixed during the homogenization process.
“If the flavouring were to be added post UHT, it would really have to be done in-line in order not to compromise the microbiological quality of the product and even here, if the flavour is not handled correctly, there is a risk that microbiological quality could still be compromised.”
There are 15 flavors in the range, including banana and strawberry, dark chocolate, vanilla, black cherry, ginger and honeycomb. Briony Rideout, dairy innovations specialist at the company, explained the natural flavors are suitable for clean-label formulations and can be declared as ‘natural flavors’ on pack.
“Natural flavours are compounded from natural flavouring substances and natural flavouring preparations which are derived all from natural sources,” she said. “In other words, flavours are made by using a mixture of natural aroma chemicals from the natural product and carriers. e.g., one flavour will have many different natural aroma chemicals that, when used together at certain dosage rates tastes like strawberry!”
Crossover flavors
Of course, there’s more to flavor trends in dairy than chocolate and strawberry – according to Rideout, so-called ‘crossover’ flavors have become increasingly popular among producers of flavored beverages and ice creams.
“For example, things like cocktails - espresso martini, passionfruit martini and pina colada inspired flavors - and baked goods (caramelised biscuit, cinnamon bun and blonde chocolate) all of which are found within the beverage and bakery categories.
“These flavours are becoming popular within the ice cream category, especially within luxury ice cream but also within yoghurts and milk drinks.”
As for product-testing, Rideout says I.T.S. pilot plant can provide dairy companies an option to try out different flavor combinations at smaller scale, without committing to a large production run and the risks associated with this. “Many dairy companies do not have access to a pilot UHT plant,” she said. “If they are launching a new product and trials need to be carried out, sometimes a whole production run is completed. This can be anywhere from 1,000 to 10,000 liters or maybe even more. If the product works, that’s great, if not then that's a lot of wasted product and wasted time.
“Our pilot plant offers customers the chance to test out their flavours in advance of the full production run with the reassurance that the flavour will be successful. We are the only flavour business to have a pilot UHT plant at our Newbury HQ for testing at small scale.”
The company supplies its flavors in 27 countries, including the EU and Middle East. “The demand for UHT has traditionally always been bigger in Europe than UK, but with the rise of new milk drinks and milk alternatives drinks, UHT does seem to be making a comeback in the UK,” Rideout concluded.
While UHT milk volumes peaked during the COVID-19 pandemic, volumes in mid-2022 were still 6.2% higher than five years ago. According to AHDB, as cow’s milk sales declined at a faster rate, UHT gained share of the category. For example, prior to the pandemic, UHT milk accounted for just over 4% of total cow’s milk volumes.
