Synergy Flavours Unveils Taste Modulation for High-Protein Dairy Products

Synergy Flavours, a company specializing in extracts, flavourings, and taste modulation, has introduced a new astringency masking solution specifically designed for high-protein dairy products. This innovation aims to enhance both taste and texture in products often affected by astringency and chalkiness, which are common challenges in protein-enriched dairy foods such as yogurts.

The development of this solution involved advanced analytical techniques to identify and quantify primary aroma and taste compounds in high-protein yogurt. By pinpointing compounds that present specific flavor challenges, Synergy Flavours has created modulators that mask undesirable tastes and aromas while enhancing desirable flavor and textural attributes.

In a blind test comparing a high-protein vanilla yogurt with and without the Synergy solution, 87% of participants found the yogurt with the solution to be creamier in texture and flavor, while 70% noted improved acidity levels and reduced astringency. These results highlight the effectiveness of the solution in addressing taste challenges.

Jamie Blake, European category development manager at Synergy Flavours, emphasized the importance of taste modulation in product design, particularly as consumers increasingly prioritize taste over functionality. Blake noted that 75% of UK respondents in a consumer research cited taste issues such as astringency and chalkiness in current high-protein yogurts.

This new product from Synergy Flavours demonstrates a significant step in enhancing the quality of high-protein dairy products by ensuring they deliver the creamy texture of traditional dairy products without undesirable off-notes.