Butter without the dairy derivative? UK-based company TasteTech has come up with a 'creamy buttery flavouring' that targets biscuit and dessert manufacturers looking to tackle the health-conscious consumer.

The Bristol-based business used its microencapsulation process to trap the butter flavourings "within an invisible microfilm of blended vegetable oils, turning them into a free-flowing powder, and protecting them from any flavour loss," the company said in a statement this week.

Marketing of the new flavouring will head for the low fat, non-dairy aspect of the product.

"This makes them ideal for vegans and people allergic to dairy products, as well as those who need to reduce their fat intake for health reasons," said Roger Sinton, managing director of TasteTech .

Release of the flavourings - also available in spray dried and liquid forms - only occurs when required, either dependent on heat, a change in pH or chewing.

"Our new development is helping to change the face of sweet products. Authentic butter flavourings can easily be added to a variety of biscuits and deserts, making them highly appetising and, due to the non-dairy factor, low in fat," added Sinton.