Synergy Flavours develops taste modulation solution for dairy

USA – Synergy Flavours, a company specialising in extracts, flavourings and taste modulation, has launched an astringency-masking solution designed to enhance taste and texture in high-protein dairy products.

The new Astringency Masking solution is engineered to significantly improve both flavour and mouthfeel in protein-enriched dairy products, offering manufacturers a tool to overcome the sensory drawbacks often associated with high-protein formats.

High-protein dairy products, such as yoghurts, can present undesirable taste challenges, including an astringent character that can cause 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 yoghurt and to pinpoint compounds that pose a particular flavour challenge.

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.

Developed through rigorous analysis using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), the solution is tailored to work within specific food matrices. It not only masks problematic taste compounds but also enhances creaminess and balances acidity.

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.

“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,” Jamie added.

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