Lactosan
Project title:
A Comparative Study: Commercial Taste Enhancers and Lactosan Natural Culinary Booster (NCB®) Products
Main subject area:
The food industry continuously seeks innovative solutions to enhance flavor while maintaining clean-label and health-conscious formulations. Some key advantages of taste enhancers include:
- Enhancing umami, kokumi, and overall taste perception
- Improving flavor stability and mouthfeel
- Supporting salt reduction solutions
- Complementing existing formulations without overpowering the natural taste
- Aligning with consumer demand for natural, additive-free, and label-friendly solutions
This project aims to compare different taste enhancers including LACTOSAN NCB® to offer the best solutions. The selected solutions improve sensory perception, optimize flavor release, and provide a balanced taste experience across various food applications.
Project description:
Lactosan is one of the global leaders in the production of high-quality cheese powders and innovative dairy-based ingredients. At Lactosan’s we have put decades into developing cheese powders. LACTOSAN NCB® – Natural Culinary Booster®, our next-generation cheese powders, have unique multifunctional taste effects. Based on carefully selected, naturally matured cheeses they can be used in a broad variety of food, beverage and flavour systems. LACTOSAN NCB® – Natural Culinary Booster® enables clean labelling and less need for sugar, salt and fat for a healthier, more premium product beyond compare.
The study will employ a multidisciplinary approach, combining sensory analysis, laboratory experiments, and the production of some products in our advanced application lab. In this project, we will compare the effectiveness of different taste enhancers in comparison with LACTOSAN NCB®.
Which category does this project fall into?
| v Sensory Science | v Food Chemistry | v Food Structure |
| v Food Technology | v Food Ingredients | v Food Quality |
Company supervisors: Head of R&D Department, Ida Faarbæk Lauridsen & Head of Innovation Department, Alireza Naseri
Physical location of the project: Lactosan (5750 – Ringe)
Lactosan, R&D Department and Innovation Department
Nordbakken 2, Ringe, Funen
February 12, 2025
March 15, 2025
September 15, 2025
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