This innovation redefines what’s possible in the cream liqueur and ready-to-drink (RTD) markets Galloway Company, a national leader in cream liqueur and dairy-based beverage innovation, has developed a groundbreaking Acidified Cream…

This innovation redefines what’s possible in the cream liqueur and ready-to-drink (RTD) markets

Galloway Company, a national leader in cream liqueur and dairy-based beverage innovation, has developed a groundbreaking Acidified Cream Liqueur base, the first of its kind, able to withstand tart, acidic flavours without curdling. This innovation redefines what’s possible in the cream liqueur and ready-to-drink (RTD) markets, opening the door to an entirely new range of fruit-forward dairy-based alcoholic beverages.

“Consumers are seeking out brighter, bolder, and more authentic flavours,” said Luke Gambaro, Director of Beverage Sales at Galloway Company. “Traditional cream liqueurs struggled to support those bold profiles because of pH limitations. Our new Acidified Cream Liqueur base changes that, allowing manufacturers to create stable and innovative products without sacrificing flavour or relying on additives.”

Historically, alcohol and acid have been the enemies of dairy, resulting in curdling or instability. Galloway Company’s Acidified Cream Liqueur base overcomes this barrier using a proprietary protein stabilisation process that doesn’t rely on chemical stabilisers or added ingredients. The result is a smooth, stable cream liqueur that maintains the natural brightness of fruit and citrus while preserving a clean dairy flavour profile.

With Galloway’s Acidified Cream Liqueur base, manufacturers can now introduce dairy-based products featuring authentic fruit-forward flavours from citrus and berry to tropical blends, without sacrificing stability or mouthfeel.

“This is more than just a technical advancement,” added Diego Benitez, Sr. 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.”