Flavors That Impact Us Daily
Billions of Consumers Everyday
CEREAL BASED DAIRY FLAVOR
Malnutrition or malnourishment is the problem which is most prevalent in today’s society. Dishes like Indian Kheer fulfils that need. From Thandai to Shakes, Fruits to Dry fruits, Spices to Herbs. KONIKA has more than thousand flavor combinations to suit your cereal based dairy flavor. These flavor fulfils the nutrient requirements of an under nutrition person as it provides proper energy, protein, vitamins and minerals with desired taste.
COAGULATE BASED DAIRY FLAVORS
Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. KONIKA flavorist makes paneer even more delicious by giving it a, to the point solution of taste and aroma.
DESICCATED DAIRY BASED FLAVOR
These products play a significant role in the Indian economy. Khoa is a heat desiccated value added indigenous milk product. Due to its large scale consumption, about 9.15 × 105 tons of khoa is being manufactured annually, which is equivalent to 7% of India’s total milk production. KONIKA dedicated its team to develop a flavor for desiccated dairy products first time in the history, and succeeded in a proven way.
FROZEN DAIRY FLAVOR
Ice cream and dairy-based desserts are the most popular frozen dairy products consumed in a frozen state. Almost all dairy products are pasteurized prior to freezing to ensure microbial safety because pathogenic micro organisms. In addition to milk and other dairy products, ingredients such as sugar, eggs, fruits, nuts, flavors, and colors are used in the manufacture of ice cream and other frozen dairy products.
FAT BASED DAIRY FLAVOR
KONIKA database of more than 1000 volatile compounds have been identified for butter and ghee however, only a small number of them can be considered as key odorants of butter and ghee. High temperature treatment of butter can also induce off-flavor development. Off-odors in butter originate from auto-oxidative and as well as from lipolytic reactions.
FERMENTED DAIRY FLAVOR
Modern Curd (Dahi) by microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy fermented flavors into which probiotic organisms are incorporated to make them more valuable flavoring innovations.
MILK CONFECTIONERY FLAVOR
Rosogolla (or rasogolla)
and gulab jamun; and it summarises the production of other dairy confectionery products. Dairy confectionery can be made directly from milk,
or alternatively milk that is first has fruits, flowers, herbs, and spices. From Burfi, Chhanna-Murki, Chumchum, Kalajamun or Kalajam, Kalakand to Rasmalai, KONIKA Flavor adds a delicious taste and tempts it.
KONIKA contributes to Strawberry Lassi, Spiced Kiwi Mint Lassi, Chocolate Lassi, Caramel Espresso Lassi, Masala Recipe, Rose Lassi, Kesar Lassi, Papaya and Honey Lassi flavors. These products have long been enjoying a market success especially in Europe, North America and Asia-Pacific countries. Cheese whey and buttermilk whey also offer suitable matrices for the growth and viability of probiotic microorganisms and, therefore, they are potential sources for the development of probiotic dairy-based beverages