Buttermilk is probably one of those ingredients you don’t think much about until you’re actually making a recipe that calls for it. Then you find yourself searching the internet for alternatives or substitutions because, let’s be frank, you most likely don’t have it in your refrigerator.
You might remember being in scouts or going to camp as a child, where you’d put cream in a jar and shake it until, if you were lucky enough, small clumps of butter started to separate, form, and bang around in your jar.
This, along with more “efficient” forms of churning, is the traditional way of producing butter and, as a result, buttermilk. In the basic sense, buttermilk is the liquid byproduct that remains when butter solids are separated and removed from the heavy cream.
Many people may not be able to describe the profile off the top of their heads, but once you’ve tried it, you can’t forget it.
It’s unmistakably dairy but tangier. It is not quite yogurt and not exactly acidic, but it still has a slight, almost vinegar-like bite to it. By removing the fat, more of the lactic acid is pulled into the remaining liquid portion, making those notes more pronounced.
Currently in Western civilizations, “buttermilk” comes from directly culturing milk to achieve the desired flavor profile.
This unique profile is used to elevate and characterize everything from pancakes to baked goods like biscuits and, perhaps most famously, ranch dressing.
Unsurprisingly, it’s seeing a steady rise in popularity.
The current US Buttermilk Market in 2024 is estimated at USD 865.39 billion and is projected to climb to USD 932.27 billion over the next five years.
While this is partly due to its fantastic flavor attributes, its potential functional benefits are getting the attention of consumers and developers alike.
Like most dairy, it is an excellent source of high-bioavailability protein and has gut-health-boosting properties. Additionally, it is a great source of phosphorus and other essential vitamins and minerals your body needs.
From a product formulation standpoint, buttermilk powder has several advantages over other common dairy ingredients, primarily skimmed milk powder.
Though both have nearly identical protein content and are valued as low-fat options, buttermilk powder has a slightly higher fat content, which can be just enough to add that extra dairy indulgence and richness. It also has a higher solubility than skimmed milk powder, and with its lactic-forward profile, it can help to enhance dairy notes.
Yet, despite its clear functional and logistical benefits, it, too, is suffering from the same volatility as other dairy commodities.
According to pricing from Global Dairy Trade, while current prices are down over 60% from the height of the supply chain crisis in 2022, they are still up over 20% over the last 12 months.
Uncertainty and volatility like this might be a headache for developers looking to capitalize on the benefits and taste of buttermilk. Still, it could end up being a serious problem for products where it is foundational to their flavor experience.
Authentic Buttermilk flavors could be the answer.
For developers focused on flavor over functional benefits, reduction or even replacement could be on the table. Our dairy and dairy-free Buttermilk flavors capture smooth and creamy tanginess so well that you could cut costs without the fear of sacrificing quality or taste.
In situations where the presence of buttermilk or buttermilk powder is a non-negotiable, Edlong’s flavors provide the flexibility to explore other ways to optimize and stabilize the cost of your formulation, giving you peace of mind regardless of the uncertainty in the market.
Maybe the taste of buttermilk is the perfect way to elevate your product or extend your line of offerings, and you need an equally delicious and cost-effective solution to do so.
Whatever your reason, we’ve got you covered!
Contact our global team of experts today to discover how our authentic buttermilk flavors can help you keep your budget and consumers’ taste buds happy.
About the Author: Angela Lantman, Manager – NA Applications
I’ve worked in the flavor industry as a product developer and manager for almost 25 years. Balancing art and science to create great tasting foods and beverages has been my passion as a product developer. I’m lucky to continue working with customers while leading an awesome team of food scientists and chefs. Participating in the plant-based market evolution has been both challenging and rewarding. Me and Edlong are here to help find a great tasting solution to your next challenge.
Topics: Butter flavorsCommodity reductionDairy flavors
Resource Type: Article
Resource Region: US