Natural Flavours for Yoghurt and Dairy

Yoghurt and chilled dessert sit between two demands: an indulgent taste, and a label people are increasingly reading. Our Natural range covers both, because the flavour itself is clean label and the MPG carrier is heat stable enough for the heat treatment step ahead of culturing or filling.

Published dosage for yoghurt, dairy and vegan, is 0.2% of the finished product, with shakes and flavoured milk at a similar rate and dairy desserts a little higher. The same codes work in plant-based yoghurt, since every flavour we make is vegan and dairy-free.

Across European yoghurt launches between January 2024 and December 2025, the leading flavours were strawberry, vanilla, mango and cranberry, with mango, banana and raspberry rising through 2025. For chilled individual desserts the leaders were chocolate, cheesecake and vanilla, with caramel, tiramisu, raspberry and lemon rising.

Yoghurt has moved out of the after-meal slot and into breakfast, snacking and even meal replacement, which widens the flavour brief from fruit alone to dessert and bakery profiles like cheesecake, biscuit, cinnamon and caramel.

High-protein yoghurt is now a mainstream format rather than a sports niche, and protein content is being put at the front of the pack. Protein brings bitterness and astringency with it, so masking and a stronger fruit or dessert top note are usually needed together.

Plant-based yoghurt on soy, oat, coconut and almond bases keeps growing, and taste and texture are still the main barriers - which is exactly where flavour selection does the work.

Indulgence still decides the purchase. Even where health claims drive consideration, taste remains the primary buying criterion, so creamier profiles and more intense flavour combinations continue to win launches.

• Dosage. Start at 0.2% of the finished product for yoghurt, both dairy and vegan, and around 0.1 to 0.2% for protein milks and shakes. Dairy desserts and ice cream sit higher, at 0.3%.
• Heat treatment. MPG-carrier flavours are water soluble and heat stable, so they can be dosed before the heat step rather than only after it.
• Protein and plant bases. Where a protein or oat base brings bitterness or a cereal note, pair your primary flavour with a Masking code rather than simply increasing the dose.
• Acidity. Cultured products are acidic, which changes how fruit profiles read. We would normally sample two or three candidates in your actual base rather than in water.

• Minimum order: 10kg for natural liquid flavours. Some ethanol-carrier beverage flavours are packed in an 8kg drum; each flavour page states its own figure.
• Lead time: 5 business days plus transit, Australia-wide. We aim to confirm a purchase order the same business day.
• Price breaks: published in every flavour guide on this site, so you can cost a formulation before contacting us.
• Shipping: DAP fees are charged per purchase order - A$100 flat to metropolitan Australia, and A$100 plus A$5 per kg to regional Australia and New Zealand. Delivery only, no pick-ups.
• Samples: individual 50g samples and curated sample kits are available from the samples page.