Brilliant innovations and ideas are always present in the food and beverage industry. Never-ending trends come and go in the blink of an eye. However, some products remain essential because they are deeply ingrained in certain demographics. Take tea, for example. It is nearly impossible to find a restaurant or café in Indonesia without tea on the menu. In 2023 alone, tea products generated $4.77 billion in revenue, and experts predict that the market will grow at an annual rate of 4.73% CAGR from 2023 to 2025.

However, a trend is not a trend without innovation. After the long-standing popularity of bubble milk tea, new trends have continued to emerge. One such trend is the incorporation of cheese foam, which originated from Taiwanese street food vendors. While the idea of adding cheese to tea initially seemed unappealing, it eventually won over customers. Today, cheese foam in milk tea is widely favored for its creamy texture and salty flavor, which balances the drink’s sweetness.

Making the Perfect Cheese Foam

Cheese foam is not only a great addition to tea but also enhances the flavor of coffee, blended fruit drinks, and even layered dessert boxes. To create the perfect cheese foam, several key attributes must be considered: a creamy and viscous mouthfeel, a rich cheesy and milky aroma, and a smooth, balanced milky taste. Additionally, there are ways to make cheese foam healthier by replacing sugar with alternative sweeteners.

With the availability of cheese foam premix, making cheese foam has become much simpler. This allows even small-scale home businesses to create a well-balanced mixture of cheese cream and whipped cream.

However, using cheese foam premix may limit businesses from developing their own unique and distinctive flavors. On the other hand, crafting homemade cheese foam requires experimentation and trial and error. To minimize production inconsistencies, BASF’s Lamequick® can be a useful ingredient. This product helps businesses create whipped cream with a heavenly mouthfeel and consistent texture, making it easier to achieve the perfect cheese foam.

BASF’s Lamequick® enables home industry owners to customize their end products. Whether they prefer stiff whipped cream or a slightly runny consistency ideal for cheese foam, the dosage of Lamequick® can be adjusted to meet specific texture preferences.

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