Pain Point 1: Raw milk has a strong fishy smell, which deters potential consumers.
Ordinary milk often has a strong fishy smell. 41% of consumers consider the absence of a fishy smell as a key factor when trying new dairy products.
Remove fishy smell and preserve freshness. By controlling oxygen, the oxidation odor is reduced, and the natural sweet taste of milk is restored, achieving a fishy-free and clean aftertaste.
Pain Point 2: The natural milk aroma is lost after high-temperature sterilization, leaving a cooked taste.
After UHT sterilization, the natural milk aroma is lost by more than 30%, easily resulting in a cooked off-flavor and a bland taste.
High-temperature resistant milk aroma flavor. After sterilization at 135°C, the aroma retention is ≥90%, without a cooked taste, and the rich flavor of fresh milk is preserved.
Pain Point 3: Flavored milk has a strong artificial flavor and poor flavor integration.
Most flavored milk relies on synthetic flavors, resulting in a plastic-like taste or a separation of taste and smell, and the fruit and milk flavors often do not blend well.
Natural compound flavor. Use real raw material extracts to replace synthetic flavors, achieving a natural integration of milk, fruit, and grain flavors.
Solve the problems of strong milky smell, loss of flavor due to sterilization, and monotonous taste. Suitable for pure milk, modified milk, and plant-based milk.