To create flavorful, natural dairy concentrates we employ enzyme modification, flavor compounding, and encapsulation technologies. We use enzyme-modification on real butter, cream, and cheese to release their full flavor potential. Unlike chemical-based flavorings, our products go beyond top notes to provide dairy richness, fatty mouthfeel, and masking of off-notes. The result is a product that provides a more satisfying eating experience with better nutritional profiles, produced at lower total ingredient cost. Our flavors are available in shelf-stable powders that do not require refrigeration, and in easy-to-use paste form. Key benefits include:

Butter Buds appear on finished product labels in the consumer-friendly term: “natural flavors”.

Because Butter Buds are so highly concentrated, they are typically used at extremely low application levels (usually <1.0%), saving on total ingredient costs without sacrificing quality or label appeal.

Butter Buds’ extremely low application levels result in less than 0.1% fat to the finished product. You can create a low-fat product that retains the flavor and eating qualities of a full-fat product.

The rich flavor of Butter Buds fools the palate into perceiving a richer, fuller, more complex mouthfeel than is otherwise available in products such as low-fat bakery or bouillon.

Butter Buds enhance other flavors including chocolate and vanilla in sweet products and garlic in savory offerings.

Off-notes present real challenges in many food systems. Even at their low application levels, Butter Buds® can very effectively mask undesirable off-flavors, such as soy or warmed-over notes in meat products.

Butter Buds round out harsh notes from pepper and other spices without changing the desired flavor profile.

The prices of dairy commodities can fluctuate wildly, making it a real challenge to control costs. Butter Buds prices have proven very stable, so you can keep a lid on costs and precisely control your margins.