Solve dairy food formulation challenges

Master the dairy balancing act

When formulating dairy and dairy alternative products like yogurt, beverage, cheese or ice cream, improving one attribute often affects another.

Changes to sugar, protein or fat levels can impact taste, texture and stability, making it challenging to balance performance, nutrition, label goals and cost. In this e-book, discover how to:

Deliver creamy, indulgent textures consumers love
Reduce sugar while maintaining taste and functionality
Adjust protein and fiber without compromising sensory appeal
Optimize costs and accelerate commercialization

Download the e-book

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Dairy consumers are expecting more

of consumers would consider switching brands if they are dissatisfied with the texture¹

say a reduced sugar claim is important when selecting dairy products²

Learn more

Winning in dairy means balancing it all

Taste without compromise

Clean labels that perform

Value that delivers

Do these questions sound familiar?

"How do we reduce sugar while maintaining taste and texture?"

"Can we add more protein without introducing grit?"

"How do we simplify ingredient lists while maintaining performance?"

"Can we optimize costs without compromising quality?"

Partner with Ingredion to navigate the next dairy frontier

Strike the right balance in dairy by bringing together texture, taste, nutrition and cost to create products that delight consumers today while helping you stay ahead of what's next.

Download our e-book

Discover how Ingredion can help you overcome formulation hurdles and create dairy products that consumers love.

Download now