A working day… Adam Byrne, senior research application technologist, Synergy Flavours

Q. What in your background prepared you for your current role?
Before I joined Synergy Flavours, I undertook a BSc in food science with business at the University of Reading, where I discovered my passion for food applications and NPD-facing roles. I enjoy the fact that I can now utilise those skills and assist manufacturers by using taste modulation technology to develop healthier functional products.
Q. How long did it take you to develop the taste modulation solution for yogurts?
At Synergy, we dedicate time to the science behind our taste modulation solutions. Our scientific approach is rooted in food chemistry, using sensory and analytical techniques at the molecular level to identify aroma compounds and isolate those that present a particular taste challenge.
For the new astringency masking solution, step one is to identify the taste challenges present in high protein yogurts, such as a chalky/powdery texture resulting in a dry mouth, or ‘astringency’, acidic tanginess and overall poor flavour delivery. From here, we build in our masking modulation technology allowing us to harmonise the specific taste challenges, which we then verify in application using sensory techniques.
Q. What was the key driver behind this concept?
Consumers are adopting more proactive approaches to nutrition and healthy living, paying close attention to the health impact of the food they consume. Rising customer awareness of health and wellness benefits associated with protein rich diets is driving demand for protein fortified food and drink products. As a result, products such as high protein yoghurts have experienced rapid growth in recent years.
However, despite the health halo that surrounds protein and protein-enriched foods, they often face taste challenges, and protein fortified dairy foods are no exception. In fact, primary research that we’ve undertaken at Synergy highlights that 75% of consumers surveyed experienced taste challenges with high protein yoghurts on the market. It was these challenges that drove us to develop a solution to improve the taste of protein enriched dairy products – both to support manufacturers innovating in this space, and ultimately to offer consumers improved protein fortified products without compromising on taste.
Q. What types of products are most likely to use this new ingredient?
Our astringency masking solution will see the highest uptake in high protein dairy. For example, high protein yogurts have a number of different taste challenges; chalky, astringent and tangy acidities are most common issues in these products, but consumers also note poor overall flavour delivery. In addition, manufacturers of high protein dairy products also often seek to reduce fat content, but low or 0% fat dairy products can present additional challenges, such as unbalanced acidity and lacking creamy mouthfeel and flavour. Not only does our new modulation solution mask chalky and tangy notes, it also significantly improves creamy flavour and mouthfeel perception, allowing manufacturers to harmonise base notes whilst maximising overall flavour intensity.
Q. What do you consider your biggest challenge/greatest achievement?
Some of the functional ingredients and products manufacturers are looking to use and develop for health-conscious consumers can have significant taste challenges – which, as consumers ourselves, we have all experienced first-hand. Solving these taste challenges using taste modulation technology and subsequently getting approval from our customers to launch their products fills me with a great sense of achievement.
And, at the early development stages, convincing other members of the team to come and taste some of these experimental ingredients and products can be quite a challenge too, and one which I also enjoy overcoming.
Q. What does a typical day look like for you?
No day is ever the same for the applications team here. Usually, I can be found in the lab getting hands on to support our customers in developing great tasting food products. Trends are constantly evolving across the ever-changing landscape of the food industry, and there’s no shortage of products that manufacturers are innovating in, so it’s exciting to be at the forefront and support their NPD with flavour solutions.
Q. Outside of work, what are your hobbies/interests?
Even when I’m not in the office, I still enjoy working with different foods and trying new recipes and products – especially when I’ve seen new product launches that have piqued my interest. Also, I balance my interest in food by getting out of the house for a walk or run to keep fit.