Synergy Flavours develops taste modulation solution for dairy

Synergy Flavours, a company for extracts, flavourings and taste modulation, is launching an astringency masking solution designed to enhance taste and texture in high-protein dairy products. The new range reduces the perception of astringency and chalkiness that typically affects protein-enriched dairy foods, allowing the desired flavour to come through and conferring a creamy mouthfeel, the company says.

High-protein dairy products, such as yogurts, can present undesirable taste challenges, including an astringent taste that causes tangy, acidic off-notes. The new Synergy taste modulation solution was developed using analytical techniques to identify and quantify primary aroma and taste compounds in a typical high-protein yogurt and pinpoint compounds presenting a particular flavour challenge.

Sensory methodologies and insights from analytical data, gained from gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analysis, are used to develop taste modulators within specific food matrices. These modulators mask challenging taste and aromas and enhance desirable flavour and textural attributes to create the desired end product.

In a blind paired comparison of a high-protein vanilla yogurt control versus high-protein vanilla yogurt with the Synergy astringency masking solution, 87% of the panel characterised the yogurt with the Synergy solution as creamier in both mouthfeel and flavour, and 70% noted improved acidity levels and reduced astringency.

Jamie Blake, European category development manager at Synergy Flavours, comments, “Primary consumer research conducted by Synergy Flavours found that 75% of UK respondents experienced taste challenges with existing high-protein yoghurts on the market, citing astringency, artificial flavour, chalkiness and dry mouthfeel as particular issues.

“It is clear that taste modulation is a critical part of product design, particularly when adding new functionality to classic products. With consumers increasingly unwilling to sacrifice taste for functionality, taste challenges need to be addressed from the outset. The Synergy Astringency Masking Flavour solution helps eliminate flavour challenges in high-protein dairy, while also delivering the indulgent creamy texture of classic dairy products with no undesirable off-notes.”

To learn more about Synergy’s taste modulation portfolio for dairy products, visit https://uk.synergytaste.com/home-page/functional-dairy-find-your-flow/