Dairy desserts
Make a great difference with a little indulgence
Consumers love indulgent dairy dessert combinations, like jelly and custard, fruit and cream, mousse with sauce. And they’re not just saving these treats for after meals, but eating them as between-meal snacks. So convenience, especially in terms of packaging, is becoming increasingly important.
Tate & Lyle Food Systems offers you a great combination too – customised stabiliser systems, together with amazing new product ideas and recipe optimisation.
Examples of product concepts
Here is a selection of concepts developed by our Excellence Centres around the world. For more information on any of the concepts, please tick the corresponding boxes and click the submit button.
Custards
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Concept
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Description
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Neutral custards
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Developments for custards with different viscosities, flavours and fat contents, as well as pasteurised, sterilised or UHT-treated products
Our stabiliser systems* offer good product stability and mouthfeel
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Drinkable custards
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Special recipe developments for liquid custards suitable for drinking
With our stabiliser systems* the product will be custard-like with a creamy mouthfeel
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Acidified custards
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Fruity custard products with low pH value, such as strawberry custard
Our stabiliser systems* support water binding and product stability over shelf life
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Dairy snacks
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Concept
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Description
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Milk rice desserts
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Dairy products as a snack or dessert can be made by the batch or in a continuous process
With our stabiliser systems* filling viscosity can be adjusted, water is bound and the product has a creamy mouthfeel
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Milk rice dessert with yogurt
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A milk rice product with a low pH, mixed with yogurt and fruit
Our stabiliser systems* support creaminess and prevent syneresis
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Semolina desserts
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A light aerated semolina dessert with a hint of fine semolina grains
With our stabiliser systems* the product is deep-freezestable and will have a good foam structure before and after thawing
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Fruit desserts
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Concept
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Description
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Fruit mousse topping
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Fruit mousse can be combined with yogurt or dessert products as a layer or topping; the product can be also enriched, e.g. with fibres
With our stabiliser systems* the foam structure remains until the end of shelf life
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Cold-filled jelly
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Our cold-filled jelly recipes are designed for layered products, as gelatine-free option
With Our stabiliser systems* the filling viscosity can be adjusted; they provide good gelification and a creamy mouthfeel
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Mousses
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Concept
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Description
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Neutral mousses
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Mousse products with variable fat content and bases
With our stabiliser systems* mousse products have a fluffy foam structure and a full mouthfeel
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Sour mousses
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Sour mousses can be produced with a culture, such as yogurt mousses, or directly acidified, such as lemon mousse
Our stabiliser systems* offer a good overrun and foam stability during shelf life
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Specialities
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Concept
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Description
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Latte Macchiato Dessert
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A trifle-type layered dessert with a vanilla custard on the bottom, a tasty coffee mousse in the middle and a white chocolate mousse topping
Our stabiliser systems* support the layering of products with different consistencies, providing a full mouthfeel and creaminess
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Twisted vanilla dessert with jelly
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An innovative, eye-catching dessert combination of cold-filled jelly swirled with a custard
With our stabiliser systems* products can be filled as a twister, without migration of layers during shelf life
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*stabiliser systems: HAMULSION® or HAMULTOP®