Galloway Company Introduces Acidified Cream Liqueur Base to Expand Flavor Possibilities

Galloway Company, a prominent player in cream liqueur and dairy-based beverage innovation, has unveiled a pioneering Acidified Cream Liqueur base. This new product can handle tart, acidic flavors such as citrus without curdling, which has traditionally been a challenge in the cream liqueur market. By utilizing a proprietary protein stabilization process, Galloway's innovation avoids the use of chemical stabilizers.

According to Luke Gambaro, Director of Beverage Sales at Galloway Company, this new base allows manufacturers to create stable and innovative products without sacrificing flavor. The development is seen as a breakthrough in bridging the gap between consumer demand for bold, authentic flavors and the limitations of traditional cream liqueurs.

Diego Benitez, Sr. Director of R&D at Galloway, emphasized that the base is not just a technical advancement but also a key to unlocking the future of cream liqueurs and ready-to-drink (RTD) beverages. The product is expected to reshape various beverage categories, including cocktails and emerging RTDs.

Galloway Company has been recognized for its innovation in the Distilled Spirits Council (DISCUS) Innovation Showcase, where it will be judged by industry experts and the public starting November 5th. The company's experience in cream liqueur production spans over two decades, with a focus on driving innovation in dairy processing since 1956.

Based in Neenah, Wisconsin, Galloway Company is renowned as the largest producer of bulk sweetened condensed milk and cream liqueur bases in the United States. It remains a leader in dairy dessert mixes and acidified dairy beverages.