T. Hasegawa USA has introduced a new dairy-free flavour solution aimed at helping food and beverage manufacturers recreate the taste, aroma and mouthfeel of real milk without using dairy ingredients.

The California-based flavour manufacturer this week launched Hasemilk, a powdered flavour technology developed to mimic both the external and internal flavour characteristics naturally present in milk fat. The solution is designed for use across dairy and plant-based applications, including protein beverages, bakery products, desserts, and savoury formulations.

The launch comes as manufacturers continue to face growing demand for lactose-free and dairy-alternative products, while also addressing ongoing consumer concerns about taste and texture performance in non-dairy offerings.

Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said: “Taste and texture remain one of the biggest barriers to adoption in the dairy alternatives category. Mintel research shows that while consumers aged 18 to 54 are open to dairy-free products, many are still sceptical that alternatives can deliver the same satisfying experience as traditional dairy."

According to the company, Hasemilk was developed to overcome some of the most persistent formulation hurdles in dairy-free products, including off-notes, bitterness, and lack of creaminess in protein-based and plant-derived applications.

Webster continued: "Hasemilk gives manufacturers more flexibility to enhance dairy flavour, improve overall taste performance and support reduced-dairy formulations without sacrificing the experience their consumers expect.”

The company said the ingredient can help mask unpleasant flavours and aromas commonly associated with alternative proteins while enhancing creaminess and overall flavour balance in both sweet and savoury applications.

Hasemilk is available in fresh whole milk, whole milk powder, and skim milk powder flavour profiles. The product complies with FDA natural flavour guidelines and is positioned as vegan, dairy-free, non-allergen, kosher, non-GMO, and Proposition 65 compliant.

Beyond sensory performance, T. Hasegawa highlighted the solution’s dry format as a key advantage for manufacturers seeking greater flexibility in formulation, transportation, and supply chain management. The company also positioned the ingredient as a potentially more cost-effective and sustainable alternative to conventional dairy ingredients.

Hasemilk emerged from T. Hasegawa’s multi-year “Bridge to Tokyo” initiative, a collaborative development program linking the company’s U.S. operations with its global R&D headquarters in Japan.

Founded more than a century ago, T. Hasegawa develops custom flavours and fragrances for global food and beverage brands and has expanded its focus in recent years toward functional flavour systems and clean-label innovation.