Dairy Products & Ice Cream Flavours
In the ever-evolving dairy industry, creating unique and appealing flavours is essential to meet increasingly demanding consumer expectations. Understanding this, Viet Huong offers tailored flavour solutions for a wide range of dairy and ice cream products, including:
Our specialized flavour solutions not only deliver distinctive taste profiles but also enhance the natural creamy, rich, and aromatic notes of dairy products—bringing a fresh and refined sensory experience. These dairy-focused flavours are designed to blend seamlessly with other ingredients, elevating product appeal and creating enjoyable, sophisticated consumption experiences. With premium quality, strong alignment with Vietnamese consumer preferences, and deep insight into emerging market trends, Viet Huong is committed to partnering with customers to develop attractive, safe, and truly distinctive dairy applications.
Pasteurization milk is a simple heating and cooling process, discovered in the 19th century, that makes all milk safe to drink.
Milk that has been heated to a very high temperature to preserve it.
Made from fermenting milk into jacketed fermentation tank. After fermentation, the content will be stirred and added fruit and flavour into it. Then, stirred yogurt is cooled, packaged, and stored at refrigeration temperatures.
Set-style yogurt as known as French style, the milk is inoculated with ferments and added with other ingredients (fruit preparation, sugar, flavours…) before packaging. The fermentation process occurs in packages during the incubation period after which the product is cooled and stored at refrigeration temperatures.
Drinking yogurt is stirred yogurt that has a low total solids content, and which has undergone homogenization to further reduce the viscosity. Sweetener, flavouring and coloring ingredients may then be added, and the product is packed in bottles.
Greek yogurt: is traditionally obtained by straining normal yogurt, which gives it a thicker texture.
Custard: a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Gelatin dessert: is made with sweetened and flavoured gelatin. They can be made by combining plain gelatin with other ingredients or by using a pre-mixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.
A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.
Cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included.
A butter substitute made from vegetable oils or animal fats.
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation.
Nutritious Powder or Protein powder is a popular nutritional supplement. Protein is an essential macronutrient that helps build muscle, repair tissue, and make enzymes and hormones. Using protein powder may also aid weight loss and help people tone their muscles.
Sweetened condensed milk: (Cookery) milk reduced by evaporation to a thick concentration, with sugar added.
Buttermilk was the liquid left behind after churning butter out of cream.
MILK KEFIR: a probiotic beverage, is made with cow’s milk, goat’s milk, or coconut milk and a starter culture, such as KEFIR GRAINS.
Ice cream is made of milk, cream, sugar, and sometimes egg yolks (French style). The ingredients are cooked together, cooled, and churned at a fairly high speed to incorporate air and increase its volume. Ice cream is served at a fairly cold temperature that makes scoops hold together, and the finished product is smooth, light-textured, and creamy.
Gelato (Italian style): The custard base is similar to ice cream’s, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser. Gelato is served at a slightly warmer temperature, so its texture stays silkier and softer. Because it has a lower percentage of fat than ice cream, the main flavour ingredient really shines through.
Sorbet: sorbet and sherbet are dairy free alternatives. Their milk fat content is between 1 and 2 percent with a slightly higher sweetener content than ice cream.
Sorbet contains just fruit and sugar – no dairy
Halfway between sorbet and ice cream, sherbet is basically sorbet with a bit of milk added. And it is always fruit-based.
Viet Huong specializes in customizing and developing flavours, fragrances, and extracts to the unique needs of each customer, reflecting the distinct characteristics of local cuisine. We are committed to providing high-quality, optimized flavour and fragrance solutions that meet the diverse and stringent demands of both the market and our customers.
At Viet Huong, we are dedicated to assist our customers in crafting exceptional products. Our team of experts can provide comprehensive support throughout your development process. Whether you require samples for testing, wish to discuss specific product requirements, or seek guidance on our extensive portfolio of flavors, fragrances, and extracts, we are ready to collaborate. Contact our Sales Team today for in-depth consultation.
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