Galloway Company launches Acidified Cream Liqueur Base, ushering in a new era of flavour innovation in dairy-based alcohol

Galloway Company, a national leader in cream liqueur and dairy-based beverage innovation, has created a revolutionary Acidified Cream Liqueur foundation, the first of its kind to tolerate harsh, acidic flavours without curdling. This breakthrough expands the possibilities in the cream liqueur and ready-to-drink (RTD) industries, paving the way for a completely new variety of fruit-forward dairy-based alcoholic beverages.

"Consumers are seeking out brighter, bolder, and more authentic flavours," said Luke Gambaro, Galloway Company's Director of Beverage Sales. "Because of pH limits, traditional cream liqueurs struggled to support such robust characteristics. Our new Acidified Cream Liqueur base alters this, enabling manufacturers to create stable and unique products without compromising flavour or relying on chemicals."

A breakthrough in dairy and alcohol compatibility

Historically, alcohol and acid have been the enemies of dairy, causing curdling and instability. Galloway Company's Acidified Cream Liqueur base overcomes this obstacle with a patented protein stabilisation technique that does not require chemical stabilisers or additional components. The end product is a smooth, stable cream liqueur that retains the inherent brightness of fruit and citrus while keeping a clean dairy flavour profile.

Exploring New Flavour Horizons

With Galloway's Acidified Cream Liqueur basis, manufacturers can now introduce dairy-based products with real fruit-forward flavours ranging from citrus and berry to tropical mixes, without sacrificing stability or mouthfeel.

"This is more than just a technical advancement," said Diego Benitez, Senior Director of R&D at Galloway Company. "It's a key to unlocking the future of cream liqueurs and dairy-based RTDs, bridging the gap between what consumers crave and what the category could previously deliver."

A New Chapter in Cream Liqueur Evolution

Galloway Company adds over two decades of cream liqueur producing experience to this breakthrough. Its Acidified Cream Liqueur foundation has the potential to transform not only classic bottled liqueurs, but also cocktails, RTDs, and new beverage categories.

As the global desire for unique flavour experiences grows, Galloway's advancement puts the company and its clients at the forefront of beverage innovation.

Source: PR Newswire