Synergy Flavors, a leading supplier of improved taste to the nutrition industry, has commissioned a new research program at North Carolina State University (NCSU) to study the sensory profiles of a range of protein ingredients. The intent of the study is to identify and isolate characterizing flavor components, providing Synergy with a guide map to engineer flavors specifically for use in nutritional products.
Professor Mary Anne Drake of the Food, Bioprocessing, and Nutrition Sciences faculty at NCSU explains: “The addition of proteins can contribute to flavor challenges in finished product applications. By identifying the specific volatile components that contribute to these flavor challenges, our study will help complement Synergy’s analytical toolkit. Flavors can then be more specifically engineered to work with individual protein sources.”
Paulette Lanzoff, Synergy USA’s Technical VP commented: “Working with my colleagues, both in Carbery’s protein research group as well as in NCSU’s analytical and sensory labs, we believe we will be able to further optimize the taste of best selling flavors like chocolate and vanilla in protein-based health and wellness products. What’s more, the detailed insight provided by connecting analytical and sensory approaches will allow us to develop a range of great tasting creative flavors for use across the whole nutrition product sector.”
The US’s functional foods market is forecast to grow at an annual rate of 5.3 per cent between 2005 and 2010 . Synergy's technical know-how and innovative flare for flavor masking in nutritional products has allowed its customers to use flavors such as berries, citrus and tropical fruits to make a range of better tasting functional foods.
Synergy’s parent company, the Carbery Group, is also partaking in the study. The findings will provide Carbery with a precise understanding of sensory profiles in whey protein ingredients, so that it can evolve its processes and continue to provide the highest quality ingredients.