01
Mouthfeel Replication
Fat delivers richness, creaminess and coating. Our flavour systems recreate those textural signals so the consumer still reads a full, indulgent mouthfeel even when saturated fat is cut by a meaningful margin.
Innovation
Less fat.
The body stays.
Lower-fat flavour systems for your food and beverage products sold in Australia and New Zealand. Send us the product you are reformulating. We read your brief inside one business day from the Southport bench.
The Opportunity
Fat carries aroma
and mouthfeel.
Reducing fat changes the flavour, body and texture of the finished product.
We work on the aroma and mouthfeel at the lower fat level in your actual product.
VKA Australia builds lower-fat flavour systems at the Southport site so reformulated dairy, bakery and sauce products still taste like the originals. Bring us the SKU you are reworking and the saturated fat target you need to hit.
Schedule 4
Low saturated fat claims use absolute thresholds; reduced saturated fat claims require at least 25 per cent less than the same amount of the reference food.
Our Approach
Replacing What Fat
Actually Does
Fat carries flavour, builds texture and signals quality. Our flavour systems address all three so a reformulated product still tastes like the original on the spoon.
02
Flavour Carry Compensation
Fat is a flavour carrier. Take it out and intensity drops on the back palate. Our formulations rebuild the carry so depth and lift stay where the consumer expects them across the bite.
03
Clean-Label Formulation
Our lower-fat work uses naturally derived ingredients that read well on your back-of-pack panel. No synthetic fat replacers, no ingredient lists that worry a shopper with a torch in the dairy aisle.
04
Trialled in the Southport application kitchen
VKA's lower-fat capabilities are applied to projects we run from Australia, with trials in our Southport application kitchen. The same flavourist who reads your brief stays on the line through pilot batch and first production run. Documentation aligned to the Food Standards Code goes with you.
Applications
Where It Matters Most
Our lower-fat flavour systems are tuned for the categories where mouthfeel and richness carry most of the consumer perception, on shelves across Australia and New Zealand.
01Dairy and dairy alternatives
02Bakery, biscuits and pastry
03Sauces, dressings and spreads
04Snacks and fried products
05Confectionery and chocolate
06Ready meals and convenience foods
Application Kitchen
Lower-fat gelato, tasted on the bench
Three glass cups, three flavours, one chilled tray. The application kitchen sits next to the formulation bench and the manufacturing plant on the same Southport site, so a saturated fat tweak in the morning is on a spoon by the afternoon. The same flavourist tastes it with you.
Send Us A Brief
Bring us the SKU you want to lower
Tell us the product, the saturated fat target and where it is going on shelf across Australia or New Zealand. A flavourist reads your brief inside one business day from the Southport bench. No contract, no obligation.
Read inside one business day from the Southport bench.