Carbery’s Synergy Flavors division has launched a new range of flavours, Paired to Perfection, for plant-based protein products.
The new range is specifically engineered for plant-protein bases, such as pea, brown rice, hemp, pumpkin seed and sunflower seed.
The new line-up includes core sports nutrition flavours – strawberry, vanilla and chocolate – as well as a range of trending flavours.
Synergy also works with individual customers to create bespoke flavours for plant-based protein products.
According to figures from a recent FMCG Gurus survey, provided by Synergy, 50% of consumers find plant-based claims appealing when it comes to sports nutrition products. However, the survey found that concerns around taste and texture are key barriers to purchase.
Using a proprietary process, a team at Synergy has characterised the different off notes present in plant-based proteins. Synergy then uses this data to formulate flavours which either mask or augment flavour properties to create optimised products.
“All types of proteins can have taste challenges, making flavour and application expertise critical for success in the nutrition category,” said Chris Whiting, category manager at Synergy Flavors.
“Synergy has drawn on many years’ experience in delivering exceptional taste performance in protein products to create this new range. Our unique flavour creation process ensures we deliver successful products for sports nutrition manufacturers which offer more choice to consumers in this increasingly dynamic market.”
Sarah O’Neill, marketing manager at Carbery, Synergy’s parent company, added: “In August 2020, we conducted a survey in the UK and the US with consumers who had purchased plant-based nutritional products in the past six months.
“We found that flavour preference varied across applications and regions, with UK consumers generally favouring berry profiles across product formats and US consumers preferring dessert and sweet brown flavour profiles.
“These insights helped us to develop regionally specific flavours that pair well with plant protein bases and satisfy global consumer demands.”
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