Synergy Flavours has launched two new flavours designed to replicate the taste of traditional milk.
The new flavours are fresh milk and UHT milk, both of which will allow manufacturers to recreate the taste of dairy in plant-based milk alternatives. According to Synergy, the offerings are expected to provide the “dairy-type profile that consumers increasingly expect in plant-based milks, adding creaminess, indulgence and sweetness across a range of bases, including soy, oat and pea”.
As part of the flavour development process, Synergy has examined a range of plant proteins to see how their taste characteristics differ from milk protein. The company said: “The differences between the aroma of cow’s milk and soy milk can be pronounced, which requires a specialist approach for flavour pairing. Soy protein has taste challenges such as bitter and hay-like notes that need to be overcome in order to deliver optimal taste properties that consumers now expect from plant-based alternatives.”
Natalie Sheil, category manager at Synergy Flavours, commented: “The plant-based milk market has been growing rapidly, and consumers are increasingly expecting products to have similar attributes to those of cow’s milk. People are opting for plant-based milks for a variety of reasons, such as following a vegan diet, lifestyle choices, or health reasons.”
She continued: “However, regardless of the driver behind their choice, they are still looking for manufacturers to provide products that have the same creaminess and dairy flavour of cow’s milk. Combining Synergy’s dairy heritage with our broad flavour expertise enables us to work with manufacturers to recreate a dairy taste experience in a plant-based alternative. We carefully consider every aspect of the eating experience, including mouthfeel, aroma, masking, depth, balance and flavour, to ensure that consumers can enjoy plant-based products as much as their dairy counterparts.”
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