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Mac & Cheese Decoding DeliciousCrack the Code of Cheesy Cravings with dsm-firmenich Dairy Excellence
Comfort, elevated. Indulgence you can justify. Flavors without borders.
We didn’t just study Mac & Cheese... We decoded it. Our mac & cheese solutions deliver nostalgic comfort with rich flavor, creamy Indulgence, and homemade appeal. Built on this gold-standard foundation, we identified four key pillars shaping consumer expectations across QSR and retail.
Elevate accessible comfort food with best-in-class taste Powered by: Authentic cheese and dairy profiles tailored to create the memorable taste your consumers crave Consumers desire quality and value without compromising on taste Reduced cost and decreased reliance on volatile commodities, with consistently delicious flavor delivery Best-in-Class Taste Cost-Efficienct without Compromise Decoding Delicious Desirable Attributes of Mac & Cheese
Nostalgic comfort enhanced by bold flavor twists Deep consumer insights and customizable flavor systems built to energize LTO menus and repeat purchase Consumers want indulgence with better-for-you cues Sensory-validated sodium reduction, fat reduction, and clean-label umami that maintain delicious taste Familiar Comfort Reimagined Permissible Indulgence
Foodservice & Retail Flavor Trends
Rich +108% Cajun +15% YoY Growth for Mac & Cheese
Comfort meets bold, it never gets old. 41% adults Posts 29,592 Menu YoY +9.7% Menu Offerings 706,998 44% kids Shelf-stable boxed mac & cheese is the most preferred retail format
Mac & cheese remains a foodservice staple, with broad menu penetration and continued year-over-year growth. Flavor-forward additions drive momentum Familiar proteins still anchor the category Fast growing ingredients in restaurant mac & cheese Most popular ingredients on mac & cheese menus The enduring appeal of mac & cheese creates a strong foundation for more distinctive, premium flavor experiences. Cilantro Pesto +85% Cheddar 32% Hatch Chile +63% YoY Growth Chicken 21% Menu Share Por k 20% Honey Chipotle +52%
Consumer Insights How We Decoded Delicious
The Perfect Mac & Cheese CLT Source: n=100-n=105, Date: 8/11/2025-8/14/2025, mix of dsm-firmenich employees and friends & neighbors database QDA Source, products seen in triplicate Dates: 5/27/25, 5/28,25, 5/30/25 and 6/10/25., trained QDA panel
Your Flavor Wheel Signature Mac & Cheese Keys Salty Sharp Cheddar Sour/ LipolyzedToasted Fruity Acidic Aged Cheddar B rot hy Mild Cheddar Sulfury/Savory Buttery Umami Creamy
Mac & Cheese Keys FLAVOR DESCRIPTOR USE-LEVEL CHEDDAR FLAVOR 3753P 050027 F23214 NATURAL CHEESE FLAVOR 50027 F33025 TOASTED CHEDDAR FLAVOR 50027 F23048 CONCENTRATED BUTTER 5X 050027 F11004 NATURAL CHEESE FLAVOR 7566 050027 F33093 CHEDDAR CONCENTRATE 3530P 050027 F23145 CHEDDAR CHEESE CONCENTRATE 050027 F23342 LIPOLYZED CREAM FLAVOR 1540P 050027 F40056 CHEESE TYPE CONCENTRATE 7622P 050027 F33088 NATURAL CHEDDAR CHEESE FLAVOR 050027 F23003 NATURAL FLAVOR (CHEESY SAVORY TYPE) 050023 218CB SAVORY CHEDDAR CHEESE FLAVOR 3627P 050027 F23177 TOASTED PARMESAN CONCENTRATE 14409P 050027 F26168 fatty, creamy brothy, meaty aged cheddar sharp cheddar savory, umami buttery cheddar pungent, sulfury toasted cheddar medium cheddar sweet ripe fruit notes brothy, acidic, umami creamy, fatty, rich butter medium aged parmesan, nutty, umami 0.50 -1.50% 0.50 - 1.25% 0.40 - 1.25% 0.25 - 0.75% 0.25 - 0.75% 0.40 - 1.50% 0.40 - 1.80% 0.50 - 1.00% 0.30 - 0.75% 0.50 - 2.00% 0.50 - 2.00% 0.50 - 5.00% 0.40 - 0.90%
Let’s Taste Authentic Cheese
FLAVORS & TECHNOLOGIES TOASTED PARMESAN CONCENTRATE FLAVORS & TECHNOLOGIES CLUB CHEESE CONCENTRATE 7015P USE LEVELS 0.50%-1.50% USE LEVELS 1.25-1.5% CHEDDAR CONCENTRATE 3530P LIPOLYZED CREAM FLAVOR 1540P NAT FLAVOR (CHEESY SAVORY TYPE) NATURAL AGED PARMESAN CHEESE FLAVOR NATURAL FLAVOR (BREAD CRUST TYPE) 0.40-0.50% 0.25-0.50% 0.05-0.10% 0.50%-1.50% 0.05%-0.50% Classic Mac & Cheese Toasted Mac & Cheese
Overall Liking Mac & Cheese Source: n=60, Date: 6/426 Liking Scale: 1=Dislike Extremely - 9= Like Extremely
Q. How much do you LIKE or DISLIKE the ___ of this sample? Q. Which sample do you prefer? CLT Results: Parityin all liking metrics with two leading QSR Mac & Cheese
Let’s Taste Cost Reduction
FLAVORS & TECHNOLOGIES CLUB CHEESE CONCENTRATE 7015P USE LEVELS 1.25-1.5% CHEDDAR CONCENTRATE 3530P LIPOLYZED CREAM FLAVOR 1540P NATURAL FLAVOR (CHEESY SAVORY TYPE) 0.40-0.50% 0.25-0.50% 0.05-0.10% Reduction in raw material cost Cost Reduction Mac & Cheese Classic maximizes value through lower cost solutions Driven by partial replacement of commodity dairy ingredients with enzyme modified dairy ingredients 20%
Source: n=40, Date: 7/7/26 Liking Scale: 1=Dislike Extremely - 9= Like Extremely Q. How much do you LIKE or DISLIKE the ___ of this sample? CLT Results : Parity in all liking metrics Cost Reduction Overall Liking
QDA Results Descriptive Analysis Panel held on 7/2/26. N= 11 highly trained dsm-firmenich panelists Scales: Attribute intensities rated on an 11-pt scale: 0 = Imperceptible | 10= Extremely Pronounced Statistical Analysis: ANOVA with Post Hoc Duncan’s Test at 90% Confidence Level
Vegetables Herbs & Spices Meat & Seafood Global Bold Smoke & Grill Dairy Fruit Honey & Sweet Brown Salt & Umami Alcohol Savory Flavor Excellence
Let’s Taste Bold & Exciting Flavors
FLAVORS & TECHNOLOGIES NATURAL AGED PARMESAN CHEESE FLAVOR 4241 FLAVORS & TECHNOLOGIES USE LEVELS 0.30-0.50% USE LEVELS ASIAGO CHEESE CONCENTRATE 4338P NATURAL ROMANO CHEESE FLAVOR 5226 NATURAL PARMESAN CHEESE FLAVOR NATURAL FLAVOR (ITALIAN CHEESE TYPE) 0.30-0.50% 0.30-0.50% 0.10-0.20% 0.04-0.06% NATURAL FLAVOR (PIZZA SAUCE TYPE)0.10-0.20% NATURAL FLAVOR (ITALIAN SAUSAGE TYPE)0.05-0.10% NATURAL FLAVOR (SAVORY TYPE)0.30-0.50% NATURAL FLAVOR (CRISPY TYPE)0.30-0.50% Supreme Pizza Mac Italian Three Cheese Mac
FLAVORS & TECHNOLOGIES NATURAL SMOKE HICKORY WONF FLAVORS & TECHNOLOGIES NATURAL FLAVOR (BBQ TYPE) USE LEVELS 0.03-0.05% USE LEVELS 2.50-3.50% NATURAL FLAVOR (BACON TYPE) NATURAL FLAVOR (CRISPY TYPE) NATURAL FLAVOR (CAROLINA BBQ TYPE) NATURAL FLAVOR (WOODFIRE GRILL) 0.30-0.50% 0.02-0.03% 0.30-0.50% 0.10-0.20% BBQ Mac Smoky Bacon & Cheddar Mac
FLAVORS & TECHNOLOGIES NAT FLAVOR (CHILI VERDE TYPE) FLAVORS & TECHNOLOGIES NATURAL FLAVOR (SUNDRIED TOMATO TYPE) USE LEVELS 0.15-0.20% USE LEVELS 0.25-0.40% NATURAL PEPPER FLAVOR WONF (POBLANO TYPE) NATURAL LIME JUICE POWDER NATURAL BASIL FLAVOR WONF NATURAL GARLIC WONF (ROASTED GARLIC TYPE) 0.10-1.00% 0.05-0.10% 0.03-0.05% 0.02-0.05% Tuscan Mac Chile Verde Mac
Take greater control of your cheese experience FCI Tools Signature Own your signature profile Maintain sensory performance through processing Improve cost and supply resilience Create Distinction Reduce Dairy Dependency Deliver the Taste Experience
• • • • • • • • • • • Enhance and intensify dairy flavor Supplement flavor lost during processing Add richness, mouthfeel and lingering impact Mask unwanted notes Deliver consistent flavor from batch to batch Build a distinctive cheese profile Create new flavor combinations Maintain a recognizable signature across products and market Significant cost savings by reduction or replacement of dairy components Reduce exposure to dairy price and supply volatility Simplify transportation and inventory Use EMC and EMDI to reduce reliance on commodity dairy ingredients while delivering the flavor, richness and consistency consumers expect.
Create your mac & cheese Explore complementary profiles designed to make your mac & cheese uniquely yours. Signature More Flavor. More Possibilities.
FLAVOR GOUDA CHEESE CONCENTRATE 7970P 050027 F29019 NAT FLV COOKED MILK TYPE 28151D R1 050027 F44027 NAT CHEESE FLV 703 COTIJA TYPE 050027 F33065 BUTTER CONCENTRATE 16770D 050027 F10093 ASIAGO CHEESE CONCENTRATE 4383P 050027 F34017 ENZYME MODIFIED MONTEREY JACK CHEESE 7404 050027 F35004 ENZYME MODIFIED FETA CHEESE 301467P 050027 F28020 NATURAL SWISS CHEESE FLAVOR 6005 050027 F31009 NATURAL BLUE CHEESE FLAVOR 2005 050027 F21012 NAT BUTTERMILK FLAVOR WONF FC125 050027 F18010 NATURAL CREAM CHEESE FLAVOR 8010 050027 F41004 BROWN BUTTER 111530P 050027 F11098 VERMONT CHEDDAR CHEESE CONCENTRATE 13063P 050027 F23300 MOZZARELLA CHEESE CONCENTRATE 300750P 050027 F30024 NATURAL CHEDDAR CHEESE FLAVOR 3004 F050027 F23003 NATURAL SHARP CHEDDAR FLAVOR 260K 050027 F22015 GRUYERE TYPE CHEESE FLAVOR 6027 050027 F33037 NATURAL CHEESE FLAVOR 7060 050027 F33043 DESCRIPTORS cheesy, creamy creamy, cooked notes acidic, cheesy fatty, buttery aged, sharp creamy, mild cheese creamy, tangy medium aged cheese, fruity sl. musty, tangy cultured dairy, acidic creamy, tart caramelized, buttery sharp, aged, vermont cheddar creamy, mild cheese medium aged cheddar sharp cheddar young fruity cheese, sour mild cheddar, buttery USE LEVEL 0.50 – 2.00% 0.50 - 1.50% 0.50 – 2.00% 0.75 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 1.50% 0.50 – 2.00% 1.00 – 4.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% 0.50 – 2.00% Dairy
FLAVOR NATURAL FLAVOR (SOUTHWEST CHIPOTLE TYPE) 864348 CB NATURAL CILANTRO WONF 540661 TP0504 NATURAL BASIL FLAVOR WONF 868668 CB NATURAL BLACKPEPPER 598788 TPC0699 NATURAL FLAVOR(SRIRACHA TYPE) 553275 T NATURAL FLAVOR (HOT SAUCE TYPE) 534649 TP0404 NATURAL ROSEMARY WONF 533208 SN NATURAL FLAVOR (BLASTED RANCH TYPE) 864177 CB NATURAL FLAVOR (SAMBAL TYPE) 050023 0413CB NATURAL FLAVOR (CAJUN TYPE) 050023 46CB NATURAL SAGE EXTRACT ORG 050012 117341ORG DESCRIPTORS tomato, cumin, garlic, spicy, smoky fatty, green, aldehydic basil, fresh peppery hot, spicy vinegary, smoky, rounded, spicy piney, camphor, herbaceous alliaceous, savoury, dairy hot, spicy, seafood spicy, herbaceous herbal, green USE LEVEL 0.25 – 0.50% 0.05 – 0.25% 0.10 – 0.30% 0.05 – 0.20% 0.10 – 0.20% 0.10 – 0.20% 0.05 – 0.20% 0.05 – 0.20% 0.40 – 0.60% 0.60 – 0.80% 0.10 – 0.30 % Herbs & Spices
FLAVOR NATURAL PEPPER FLAVOR WONF (POBLANO TYPE) 517953 TH NATURAL PEPPER FLAVOR WONF (GUAJILLO TYPE) 515807 TH NATURAL JALAPENO WONF POWDER 862072 2TP0359 NATURAL SERRANO PEPPER FLAVOR WONF 517952 TH NATURAL GARLIC FLAVOR WONF (FRESH TYPE) 539746 SN NATURAL FLAVOR (VINE RIPENED TOMATO TYPE) 557208 SN NATURAL FLAVOR (FRIED CORN TYPE) 516046 T NATURAL MUSHROOM WONF FLAVOR 869374 CB NATURAL ONION FLAVOR WONF (ROASTED TYPE) 513339 5CB NATURAL FLAVOR (ROASTED RED PEPPER TYPE) 868620 CB NATURAL GARLIC WONF (ROASTED TYPE) 864487 CB NATURAL FLAVOR (MIREPOIX TYPE) 868831 CB DESCRIPTORS green, spicy, roasted, fresh smoky, dried fruit, spicy fresh, green, hot green, hot, fresh, spicy fresh, raw, alliaceous tomato, green, fresh, ripe corn, oily, fried fresh, earthy roasted, alliaceous, vegetable, fried vegetable, roasted roasted, alliaceous onion, carrot, celery, vegetable USE LEVEL 0.05-0.10% 0.20 - 0.50% 0.10 - 0.40% 0.05 - 0.25% 0.05 - 0.25% 0.10 - 0.50% 0.05 - 0.15% 0.10 – 0.25% 0.10 – 0.40% 0.70 – 1.00% 0.50 – 0.80% 0.70 – 1.00% Peppers & Vegetables
FLAVOR NATURAL CHICKEN FLAVOR WONF (FAJITA TYPE) 050023 NATURAL FLAVOR(CRUSTY FRIED PO TYPE) 050006 2633CB NATURAL FLAVOR (CRISPY BACON TYPE) 597892 4SH NATURAL FLAVOR (FATTY JUICY BEEF TYPE) 864014 CB CHICKEN FLAVOR WONF(ROTISSERIE TYPE) 864691 CBUM NATURAL FLAVOR (LOBSTER TYPE) 539488 SII NATURAL FLAVOR (CRAB TYPE) 500185 TH NATURAL FLAVOR (SEAFOOD TYPE) 500186 TH DESCRIPTORS meaty, lime, broth fried, roasted, crusty, sulfury crispy, savory, fatty, smoky meaty, fatty, juicy roasted, herbal, brothy, fatty green, meaty fishy, meaty, fresh fishy, meaty, fresh USE LEVEL 0.20-0.50% 0.10 – 0.50 % 0.05 – 0.20 % 0.10 – 0.30 % 0.40 – 0.80 % 0.10 – 0.30 % 0.10 – 0.30 % 0.10 – 0.30 % Proteins
FLAVOR NATURAL WHISKEY WONF (BOURBON TYPE) 540777 3TP2554 NATURAL WHITE WINE POWDER 862259 TP0287 NATURAL BEER WONF (PORTER TYPE) 580274 11T NATURAL BEER WONF (STOUT TYPE) 514098 TP0904 NATURAL SMOKE HICKORY WONF 540732 P NATURAL FLAVOR (WOODFIRE GRILL TYPE) 500790 T NATURAL FLAVOR (TERIYAKI TYPE) 050023 0729CB NATURAL SALT ENHANCER 868868 CB NATURAL UMAMI FLAVOR 864055 CB NATURAL HONEY POWDER 862255 TP0299 DESCRIPTORS alcoholic, bourbon type astringent, woody, dried alcoholic, malty dark, malty, alcoholic smoky, hickory grilled, woody brown, ginger, soy sauce, sweet salty, savory umami, brothy sweet, honey USE LEVEL 0.01 – 0.15% 0.80 – 1.00% 0.05 – 0.20% 0.10 – 0.25% 0.01 – 0.15% 0.10 – 0.30% 0.25 – 0.50% 0.20 – 0.60% 0.20 – 0.40% 0.10 – 0.80% Miscellaneous
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