Vanilla flavour for high-protein products
Synergy analysed leading vanilla profiles across the dairy market, from milkshakes to ice-creams. This enabled the creation of a detailed sensory map pinpointing key notes in vanilla flavours. Based on this evaluation, Synergy's flavourists have developed vanilla flavours that work with and complement the bitter-tasting compounds in high-protein-based applications. Achieved by working with the varying protein matrices to ensure best taste across product bases, the new range comprises six distinct profiles: from beany ice cream to vanillic milk.
“Vanilla is a classic favourite in the sports nutrition market, so it really is essential that manufacturers deliver appealing and impactful profiles when working with the flavour. As a result of extensive market analysis and sensory testing, our new range enables enhanced vanilla flavour delivery in high-protein applications and can be tailored to meet exacting specifications,” says Synergy md Steven Morgan.
