JPL Flavours launches new texture range for dairy

UK flavour house JPL Flavours has launched a new ‘Crunch ‘n Crumble’ collection, designed to bring the taste and perception of texture to a wide range of dairy products. The new range replicates the sensory experience of crunchy inclusions, enabling manufacturers to boost the flavour of real inclusions, or deliver indulgent, textural taste profiles with flavour alone.

The collection includes biscuit chunks, corn flake clusters, toasted oaty clusters, freshly popped popcorn, toasted tortilla and warm pretzel, which work particularly well in products with a dairy base, including ice cream, yogurt, dairy-based ready-to-drink (RTD) products, buttercream and dairy desserts.

The range has been developed using raw materials and techniques that enable the capture of complex textural notes in a natural format. This includes the use of new key pyrazines, thiazoles and pyridines, which are now available in natural form. All flavours are available as liquid or powder and suitable for halal and kosher requirements.

Chris Randles, senior flavourist, commented: “Texture plays a key role in how consumers experience dairy products, but adding inclusions isn’t always straightforward from a formulation or processing perspective. With Crunch ‘n Crumble, we’re giving manufacturers another option: the possibility to deliver familiar, comforting crunch notes through flavour, while keeping products stable, consistent and easy to work with.”

As demand grows for indulgent yet practical dairy formulations, the ability to deliver texture through flavour could offer manufacturers a new route to balancing consumer expectations with operational efficiency.