T. Hasegawa launches HASEMILK flavor technology for dairy-free products

T. Hasegawa USA has launched a new powdered flavor technology designed to help manufacturers replicate the taste and mouthfeel of dairy milk in plant-based and reduced-dairy products.

• T. Hasegawa launched HASEMILK, a powdered flavor technology designed to mimic dairy milk characteristics without dairy ingredients.
• The product targets dairy-free, reduced-dairy, and protein-based food and beverage applications.
• HASEMILK is available in whole milk, whole milk powder, and skim milk powder flavor types.

The California-based flavor company said its new HASEMILK platform was developed to recreate the flavor, aroma, and creamy mouthfeel associated with milk fat while remaining dairy-free.

The ingredient is intended for use across both dairy and non-dairy foods and beverages, including protein-focused applications that can present formulation challenges due to off-notes and undesirable aromas.

T. Hasegawa reported that the product can help mask unpleasant flavors while improving overall taste performance in both sweet and savory products.

The launch comes as demand for dairy alternatives continues to grow globally.

According to figures cited by the company, roughly two-thirds of the global population experience some degree of lactose malabsorption, while use of dairy alternatives in the US has increased to 56%, up from 40% in 2020.

“Taste and texture remain one of the biggest barriers to adoption in the dairy alternatives category,” said Mark Webster, Vice President of Sales & Marketing at T. Hasegawa USA.

“Mintel research shows that while consumers aged 18 to 54 are open to dairy-free products, many are still skeptical that alternatives can deliver the same satisfying experience as traditional 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,” he added.

The company described HASEMILK as a multi-year development project conducted through its “Bridge to Tokyo” program, which combines research and development expertise from T. Hasegawa’s headquarters in Japan with its US operations in California.

The technology is available in fresh whole milk, whole milk powder, and skim milk powder variants.

T. Hasegawa said the ingredient complies with FDA guidelines for natural flavors and supports clean-label formulations. The company also stated that HASEMILK is vegan, dairy-free, non-allergen, kosher, non-GMO, and Prop 65 compliant.

The dry powdered format was also designed to provide manufacturers with greater formulation flexibility and supply chain advantages compared with traditional dairy ingredients.

The launch reflects wider industry efforts to improve sensory performance in dairy alternatives, as manufacturers continue to address consumer concerns around flavor and texture in plant-based products.