The new addition opens up broader application and taste in the dairy, bakery and beverage sectors, claims the company.
According to Synergy Flavours, the new extract is ideally suited to dairy desserts, such as trifles, and baked goods, such as cupcakes.
Hugh Evans, marketing manager Europe and Asia at Synergy Flavours, comments: “We have fused our analytical and sensory capabilities with modern extraction techniques to produce an unrivalled range of smooth, rich vanilla flavours.
“This latest addition ensures that we have the profile and format needed for the widest range of applications.
“Our technical experts assist customers in selecting the right vanilla or combination of profiles to develop winning recipes.
“With provenance and clean label key considerations for many target applications, our Madagascan vanilla range includes natural liquid top-notes that permit a natural vanilla flavouring declaration.”