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Synergy Flavours has introduced an astringency masking solution, designed to enhance taste and texture in high-protein dairy products.

According to the company, the new solution reduces the perception of astringency and chalkiness that often impacts protein-enriched dairy foods. This aims to enable the desired flavour to come through and confer a creamy mouthfeel.

High-protein dairy products, such as yogurts, can present taste challenges such as undesirable tangy, acidic off-notes.

Synergy’s new solution was developed using analytical techniques to identify and quantify primary aroma and taste compounds in a typical high-protein yogurt, and pinpoint compounds presenting a particular flavour challenge.

Taste modulators are developed using sensory methodologies and insights from analytical data, gained from Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). Modulators mask challenging taste and aromas and enhance desirable flavour and textural attributes in product development.

According to Synergy, in a blind paired comparison of a high-protein vanilla yogurt control and a high-protein vanilla yogurt with the Synergy masking solution, 87% of the panel characterised the latter as creamier in both mouthfeel and flavour. Additionally, 70% noted improved acidity levels and reduced astringency.

James Blake, European category development manager at Synergy Flavours, said that amid the recent boom in high-protein dairy products, Synergy’s consumer research found that 75% of UK respondents experienced taste challenges with existing yogurts on the market – citing astringency, artificial flavour, chalkiness and dry mouthfeel as issues.

“It is clear that taste modulation is a critical part of product design, particularly when adding new functionality to classic products,” Blake commented. “With consumers increasingly unwilling to sacrifice taste for functionality, taste challenges need to be addressed from the outset.”