01
Mouthfeel Replication
Fat delivers richness, creaminess and coating. Our flavour systems recreate those textural signals so the buyer 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 built for food and beverage makers across 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
Heart Health Is Reshaping
The Aussie Shelf
Cardiovascular disease remains the leading cause of death in Australia, with the Heart Foundation reporting that more than 4 million Australians live with a heart condition. Buyers across Australia and New Zealand are reading the back of the pack for saturated fat before they reach the checkout.
The ABS National Health Survey shows most Aussie adults still exceed the recommended saturated fat intake, and FSANZ guidance has tightened the saturated fat conversation for product claims. Win the buyer reading the label, win the family weekly shop.
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.
4M+
Australians live with a heart condition (Heart Foundation, Key Statistics)
Most
Australian adults exceed the recommended saturated fat intake (ABS National Health Survey)
<10%
Energy from saturated fat is the FSANZ benchmark used for reduced and low-saturated-fat claims
Our Approach
Replacing What Fat
Actually Does
Fat is not just an ingredient. It 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 a back-of-pack panel for Aussie and Kiwi makers. No synthetic fat replacers, no ingredient lists that worry a buyer with a torch in the dairy aisle.
04
Developed at the Southport Bench
Every lower-fat system we run is built and trialled at our Southport application kitchen. The same flavourist who reads your brief stays on the line through pilot batch and first production run. FSANZ-aligned documentation 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.