Synergy’s new range will enhance flavour delivery and aroma over natural cheese and can be incorporated into the dough.
Declared as cheese or natural flavour, these natural ingredients deliver high levels of thermostability, ensuring authentic cheese profiles are maintained during heat treatment.
“Cheese-flavoured bread is a lucrative sub-segment of a bakery market that’s worth €4bn in the UK alone, and working with cheese profiles opens up a world of opportunity for manufacturers,” said Sarah Pearson, category marketing executive, Synergy. “The savoury category team at Synergy carried out market research in London to draw insight into the key flavour profiles used in the bakery market, and our findings showed that cheese is one of the top five ingredients.”
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