Synergy Flavours Astringency Masking solution has been developed by the brand with the taste and mouthfeel of dairy products with a protein-enriched recipe. The solution could help to overcome the sensory drawbacks that can come with protein-enhanced products, which can include chalkiness, a dry mouthfeel and tangy off-notes. The solution handles these issues by utilizing advanced analytical techniques that isolate and neutralize the compounds that contribute to the astringency to allow the intended flavors to take center stage.
European Category Development Manager Jamie Blake spoke on the Synergy Flavours Astringency Masking solution saying, "The high-protein dairy sector has boomed in recent years, and we are working with our customers to achieve an authentic dairy taste without necessarily increasing fat content. Our consumer research shows that 75% of UK respondents experience taste challenges with existing high-protein yogurts, citing astringency, artificial flavour, and dry mouthfeel as key issues.”
Why This Trend Is Growing
- Astringency Masking
- The development of astringency masking solutions is minimizing sensory drawbacks in protein-enriched dairy, opening the door to new product innovations.
- Protein-enrichment Revolution
- Protein-enrichment in dairy is evolving with advancements in taste modulation, allowing consumers to enjoy healthier options without compromising on flavor.
- Consumer-centric Dairy Innovations
- Incorporating consumer feedback in the creation of dairy products is leading to innovations that address long-standing taste and texture complaints.
Industries Being Reshaped
- High-protein Dairy
- The high-protein dairy industry is being transformed by taste modulation technologies, making it more accessible and enjoyable for health-conscious consumers.
- Flavor Enhancement Solutions
- The industry focused on flavor enhancement is providing novel solutions to overcome taste challenges in various food sectors, particularly in protein-rich applications.
- Food Analytics Technology
- Advanced analytical techniques are disrupting the food industry, enabling precise modifications that enhance product quality and consumer satisfaction.
