Flavor manufacturer T. Hasegawa USA has launched Hasemilk, a powdered flavor technology designed to replicate the taste and mouthfeel of dairy milk in plant-based food and beverage applications.
The product is intended for use by food and beverage manufacturers looking to improve the sensory profile of dairy-free formulations. According to the company, Hasemilk works by mimicking the external and internal flavor characteristics found in milk fat, helping to deliver what the company describes as a creamy, milk-like experience without dairy ingredients. The dry format is designed to offer flexibility in formulation and supply chain management.
Addressing a persistent formulation challenge
Taste and texture remain recurring obstacles in the dairy alternatives category. Mark Webster, vice president of sales and marketing at T. Hasegawa USA, cited Mintel research indicating that consumers aged 18 to 54, while open to dairy-free products, remain skeptical that alternatives can match the sensory experience of conventional dairy.
“HASEMILK gives manufacturers more flexibility to enhance dairy flavor, improve overall taste performance, and support reduced-dairy formulations without sacrificing the experience their consumers expect,” Webster said.
The product is also positioned to mask off-notes in protein-based applications, a known challenge in plant-based product development.
Product specifications
Hasemilk is available in three formats: fresh whole milk, whole milk powder, and skim milk powder types. The product meets FDA guidelines for natural flavors, is certified kosher, non-GMO, non-allergen, and Prop 65 compliant.
The technology was developed through T. Hasegawa’s “Bridge to Tokyo” program, a cross-functional R&D initiative linking the company’s Japanese headquarters with its US subsidiary in Cerritos, California. The development process spanned multiple years.
