According to the Danish ingredients group, the new line is an extension to its top sellers in the enzyme modified dairy ingredient area.
It includes sharp and aged cheddar, American sweet cream, parmesan, and butter flavors.
Additional flavors due to be available soon include Swiss blue cheese, and Romano.
Manufactured in Milwaukee, Wisconsin, the new ingredients claim to capitalize on the firm's culture fermentation experience and enzyme extraction technology.
According to Chr Hansen, the new line will bring the firm "one step closer to becoming a market leader within the area of dairy flavors".
Spray drying is a basic form of encapsulation where a fluid material is mixed with a carrier.
According to Chr Hansen, dried flavors carry certain advantages over pastes.
The shelf life of dry products is longer and at the same time the powders are generally easier to work with than pastes, said the firm.
They also work in systems that must have dry forms, such as dry blends.
The new line of spray-dried flavors use a dairy-based carrier system, which the firm claims allows for an "all natural, clean label" flavor.
This is "more authentic" than dairy flavors obtained from conventional maltodextrin-based carrier systems, it said.
"All in all Chr Hansen's dried flavors contain no artificial flavor or colors, no preservatives and meet the requirements for minimally processed foods.
And then they are suitable for natural foods," said Marilyn Stieve, the firm's director of marketing dairy flavors.
"Consequently, they can be labeled as natural flavors and assist food producers in generating new innovative products for the booming natural food market," She added.
The new products have been tested in snacks, soups, sauces and dressings, but claim to be suitable for use in a wider variety of food products.