When it comes to dairy, texture is everything. Whether it’s the spoonable richness of yogurt or the smooth flow of a drinkable dairy product, consumers equate creaminess with quality. But in an era of fat reduction and label scrutiny, how can brands deliver indulgence without compromise?
Texture: A Critical Sensory Driver
Creaminess is not just about fat—it’s a complex sensory experience driven by viscosity, mouth coating, and visual cues. For manufacturers, the challenge lies in delivering this experience while reducing fat, sugar, and stabilizers that consumers increasingly avoid.
Function Over Fat
Functional ingredients offer a path forward. At Mayolac, we develop specialized texturizing solutions that help:
Recreate rich, creamy textures in low-fat formulations
Improve viscosity and mouthfeel using dairy-derived or clean-label ingredients
Stabilize emulsions without the need for synthetic additives
Maintain consistency across a product’s shelf life
Delivering Indulgence Responsibly
Our science-backed approach helps you deliver the creamy, satisfying experience consumers love—without resorting to excess fat or artificial thickeners.
