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HEALTH for the NATION
I N S P I R I N GTA S T E
We are a leading global innovator in flavourings, essences and extracts and proprietary dairy ingredients. We have over 130 years of flavour experience across the food and beverage industry, developing high quality, innovative taste solutions to help you stay one step ahead of competition.
We combine 130 years experience of flavour development with our unique Irish dairy heritage from parent company Carbery group, to create an exceptional array of taste solutions.
WHO WE ARE
WHERE WE ARE
1965DAIRY EXPERTS
SINCE 1965
130YEARS OF FLAVOUR
EXPERTISE
50SELLING IN OVER 50
INTERNATIONAL MARKETS
IRLHEAD-QUARTERED IN CO. CORK, IRELAND
US HEADQUARTERSWAUCONDA, IL
UK HEADQUARTERSHIGH WYCOMBE, UK
ROCHESTER, NY
BALLINEEN, IRELANDDAIRY CENTRE OF EXCELLENCE
SAO PAULO, BRAZIL
SAMUT PRAKAN, THAILANDHAMILTON, OHTRIESTE, ITALY
WHAT WE DO
The technical journeyWe have a team of experts at every step, fuelling our innovation culture to deliver best in class taste solutions
Sensory Science
Food Science
Flavour Analysis
Flavour Creation
Product Application
NATURAL FLAVOURS
SYNERGY PURE EXTRACTS
AND ESSENCES
DAIRY & CULTURED DAIRY FLAVOUR
SOLUTIONS
CHEESE FLAVOUR SOLUTIONS
BEVERAGE NUTRITION
SAVOURYDAIRY CONFECTIONERY
BAKERY
Product Portfolio:Cross category expertise:
HOW WE DO IT
Our science-led approach provides comprehensive understanding of flavour from its generation in food to its perception during eating. We use sensory and analytical science to validate flavour performance across a full spectrum of food matrices and create flavours that taste authentic and enhance product performance.
SensoryOur sensory scientists describe and quantify sensory challenges, impartially evaluate our unique solutions and provide evidence of significant improvement in sensory qualities.
Analytical Research and R&DOur analytical team can accurately identify and quantify the key taste and aroma compounds which define a flavour profile. This is performed using extraction techniques which are tailored around the specific food matrix.
Flavour CreationFlavour creation interprets sensory and analytical research data to create a solution which can meet the sensory demands of the specific application.
ApplicationApplications experts evaluate the performance of the new flavour solution in application to assess technical and commercial suitability for market.
SensoryThe function of our unique solutions is evaluated in final product to validate performance and demonstrate that it has met the customer’s brief.
1in3Over 1 in 3 Children aged 2-15 are obese or overweight in the UK
THE HEALTH TARGETS
The facts:
£5.1bnCost to the NHS of obesity-related diseases in 2015
3XMost children in the UK are consuming 3 times their recommended daily amount of sugar every day
The guidelines:Public Health England have set out their plans to tackle the obesity crisis by challenging the UK food industry to cut calories and sugar in a number of food categories.
20%Reduction in sugar of foods that contribute to children’s sugar intake by the year 2020
20%Reduction in calories of a diverse range of foods by the year 2024
OUR PLEDGE TO THE NATION:
We are fully committed to improving the dietary health of the nation by using our flavour technology and our unique dairy expertise to support reformulation of lower calorie products“
“
We identify losses in flavour, sweetness and mouthfeel which is passed on to our expert team of flavourists and application technologists.3
The reduced calorie product is put through its paces in analysis.
2
The first step is to develop a recipe that is lower in sugar, fat and calories.1
No sweetEners
Natural flavourings
Authentic Dairy Taste
GRASS-FED DAIRY
Final products are passed to our taste panel who validate our solution with a variety of sensory techniques.
5Natural FlavoursFor flavour direction
Dairy Flavour SolutionsFor enhancing body
and mouthfeel
Sweetness Perception FlavoursFor enhancing sweetness
SYNERGYS HEALTH FOR THE NATION TOOLBOX
Our expert team of sensory and analytical scientists identify a number of key flavour compounds that are lost which vary across a range of complex product matrices.
We use a combination of dairy flavour solutions and sweetness perception flavours to develop a new lower calorie recipe that doesn’t compromise on taste.
4
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M
Y
CM
MY
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700231_Infographic design_marks and bleed.pdf 1 02/10/2018 17:04
Our ongoing investment and innovative culture has allowed us to develop a deep understanding of the role of sugar and fat in complex base recipes. We go through a detailed process involving sensory and analytical science to ensure we hit the mark on taste every time.
THE JOURNEY TO BETTER HEALTH
We identify losses in flavour, sweetness and mouthfeel which is passed on to our expert team of flavourists and application technologists.3
The reduced calorie product is put through its paces in analysis.
2
The first step is to develop a recipe that is lower in sugar, fat and calories.1
No sweetEners
Natural flavourings
Authentic Dairy Taste
GRASS-FED DAIRY
Final products are passed to our taste panel who validate our solution with a variety of sensory techniques.
5Natural FlavoursFor flavour direction
Dairy Flavour SolutionsFor enhancing body
and mouthfeel
Sweetness Perception FlavoursFor enhancing sweetness
SYNERGYS HEALTH FOR THE NATION TOOLBOX
Our expert team of sensory and analytical scientists identify a number of key flavour compounds that are lost which vary across a range of complex product matrices.
We use a combination of dairy flavour solutions and sweetness perception flavours to develop a new lower calorie recipe that doesn’t compromise on taste.
4
C
M
Y
CM
MY
CY
CMY
K
700231_Infographic design_marks and bleed.pdf 1 02/10/2018 17:04
O U R C R O S S
C AT E G O R Y A P P R O A C H
BAKED GOODS
BISCUITS & COOKIES UP TO 50% SUGAR REDUCTION
BACKGROUND:
Reducing the sugar content of biscuits and cookies significantly impacts on sweetness, indulgence and caramelised flavour notes. Using various analytical and sensory techniques we have been able to highlight the key flavour compounds that are lost and need to be built back using a flavour solution. Our flavour experts are then able to bridge the gaps in sensory qualities with a range of solutions focusing on indulgence, sweetness and baked flavour.
Crunchy cookies
ISB style cookies
Cream filled
Oat based
Iced
COOKIES 50% REDUCTION IN SUGAR
COOKIES 30% REDUCTION IN SUGAR
6.0
4.02.0
0.0
OVERALL FLAVOUR INTENSITY
SWEETNESS
CARAMELISED / BROWNOATY
CRUNCHY(TEXTURE)
FULL SUGAR
SOLUTION
30% REDUCED SUGAR
THE SENSORY CHALLENGE:
• Loss of sweetness• Loss of flavour intensity• Loss of indulgence
THE SOLUTION
• Sweetness perception @ 0.1%• Dairy enhancer @ 0.5%• Biscuit flavour @ 0.25%
SYNERGY SOLUTION
CASE STUDY: DIGESTIVE-STYLE BISCUITS: 30% SUGAR REDUCTION
BAKED GOODS
CAKES, FILLINGS AND FROSTINGSUP TO 30% FAT REDUCTION, 30% SUGAR REDUCTION
BACKGROUND:
Reducing the calorie content of cakes has a significant impact on sweetness and aroma. Supported by sensory profiling we have been able to achieve both fat and sugar reduction in the same cake recipe without compromising on taste. Using a combination of dairy enhancers and flavour solutions, we have been able to build back sweetness and flavour loss occurring from fat and sugar reduction.
THE SENSORY CHALLENGE:
• Loss of sweetness• Loss of baked aroma
THE SOLUTION
• Dairy enhancer @ 0.5% • Sweetness perception @ 0.1%
SYNERGY SOLUTION:
Cake bars
Traybakes
Cupcakes & muffins
Sharing cakes
Buttercream frosting
Sugarpaste
Fondant
ICING AND FROSTING 20% REDUCTION IN FAT, 20% REDUCTION IN SUGAR
CAKES 30% REDUCTION IN FAT, 20% REDUCTION IN SUGAR
GOLDEN BROWN COLOUR AROMA SWEETNESS
9
8
7
6
5
4
3
2
1
0
FULL SUGAR / FAT
SUGAR / FAT REDUCED
SOLUTION
CASE STUDY: VANILLA SPONGE CAKE: 20% SUGAR REDUCTION, 15% CALORIE REDUCTION
FILLINGS & INCLUSIONS
FRUIT AND INDULGENT PREPARATIONS 30% REDUCTION IN SUGAR
BACKGROUND:
Reducing the sugar content of fruit fillings and indulgent preparations has a significant impact on sweetness, flavour intensity and mouthfeel. With the addition of our sweetness perception flavour and adjustment to fruit flavour levels we have been able to replicate the profile of a full sugar fruit prep with 30% less sugar.
THE SENSORY CHALLENGE:
• Loss of sweetness• Impact on flavour intensity
THE SOLUTION
• Sweetness perception @ 0.2%• Blueberry flavour @ 0.15%
(vs. 0.1% in full sugar)
CASE STUDY: BLUEBERRY FRUIT PREP: 30% SUGAR REDUCTION
Blueberry prep
Strawberry prep
Indulgent preps
Cream-based fillings
Custard and curds
FRUIT PREPARATION 30% SUGAR REDUCTION
INDULGENT PREPARATIONS 30% SUGAR REDUCTION
108 5
0
OVERALL FLAVOUR INTENSITY
SWEETNESS
FRUITYFLORAL
THICKNESS/MOUTHFEEL
FULL SUGAR
SOLUTION
SUGAR REDUCED
4 2
SYNERGY SOLUTION:
DAIRY
DAIRY DESSERTS UP TO 30% REDUCTION IN FAT, 30% REDUCTION IN SUGAR
BACKGROUND:
Reducing the sugar and fat in dairy bases has a significant impact on the flavour, sweetness and creamy mouthfeel. Using our unique dairy technology we are able to build back the creamy mouthfeel and indulgence whilst maintaining authentic dairy flavour. Paired with our sweetness perception flavour solutions we have the ultimate solution for sugar and fat reduction in dairy desserts.
THE SENSORY CHALLENGE:• Loss of creamy taste and mouthfeel• Loss of indulgence• Loss of sweetness
THE SOLUTION:
• Sweetness perception @ 0.1%• Dairy Enhancer @ 0.6%
CASE STUDY: VANILLA ICE CREAM: 30% SUGAR REDUCTION, 23% CALORIE REDUCTION
Rice pudding
Cream desserts
Mousses
Yogurts
FROZEN DAIRY 30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT
POTTED DESSERT
Vanilla ice cream
Frozen yogurt
Frozen desserts
SYNERGY SOLUTION:
VANILLA
SWEETNESS
CREAMY MOUTHFEELICY TEXTURE
AFTERTASTE (LONG-LASTING)
FULL FAT / SUGAR
SOLUTION
REDUCED FAT / SUGAR
BROWN SUGAR
108
5
0
42
DAIRY & DESSERTS
CHEESECAKE30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT
BACKGROUND:
A cheesecake is typically made up of 3 elements; the biscuit base, the dairy filling and the fruit or indulgent sauce topping. This presents a number of challenges including loss of sweetness, loss of mouthfeel and loss of flavour. Using our expertise and knowledge of sugar reduction in both dairy bases and bakery products, we have been able to achieve up to 30% reduction in sugar and fat across a complete cheesecake recipe.
CASE STUDY: CHEESECAKE BASE: 30% SUGAR REDUCTION
THE SENSORY CHALLENGE:
• Loss of flavour (fruit or indulgent)• Loss of creamy mouthfeel• Loss of sweetness• Loss of baked and dairy notes
THE SOLUTION
• Sweetness perception @ 0.3%• Dairy enhancer @ 0.3%
Fruit & indulgent
Dairy-based fillings
Biscuit base
SYNERGY SOLUTION
108 5
0
VANILLA
CREAMY TASTE
INDULGENT MOUTHFEELSWEETNESS
ACIDIC
FULL SUGAR
SOLUTION
REDUCED SUGAR
4 2
SAVOURY
READY MEALS AND SAUCESUP TO 60% REDUCTION IN FAT
BACKGROUND:
Some cuisines that are hugely popular in the UK such as Indian and Italian are traditionally associated with high saturated fat content due to the amount of cream, butter and cheese added. As manufacturers are now being challenged to provide reduced calorie alternatives, we have created solutions to mimic the taste and mouthfeel of these dairy ingredients with a significant reduction in fat.
THE SENSORY CHALLENGE:
• Loss of creamy taste and mouthfeel• �Loss�of�dairy�flavour�intensity�
(e.g. cream, butter)
THE SOLUTION:
• Cream concentrate @ 0.5%
CASE STUDY: BECHAMEL SAUCE: 20% CALORIE REDUCTION
10
0
BUTTERY
CREAMY TASTE
CREAMY MOUTHFEELCOOKED MILK
INDULGENCE
FULL FAT
SOLUTION
FAT REDUCED
4 268
Pizza
Creamy curry sauces
Bechamel sauce
READY MEALS UP TO 30% REDUCTION IN FAT
SAUCES UP TO 60% REDUCTION IN FAT
Dressings & Dips
Mayonnaise
SYNERGY SOLUTION
AUTHENTICDAIRY TASTE
APPLICATIONSSUGAR REDUCTION
30%
50%
30%
20%
—
30%
30%
30%
30%
CALORIE REDUCTION
—
—
15%
15%
10%
—
—
—
23%
BISCUITS
COOKIES
CAKES & MUFFINS
FROSTING
DESSERTS
CHEESECAKE
ICE CREAM
FLAVOURED YOGURT
BAKERY
DAIRY
SAVOURY
PUFF PASTRY
—
—
—
17%
10%
21%
READY MEAL SAUCES
PIZZA
DIPS & DRESSINGS
To find out more about how we can partner with you to achieve nutritional improvement, contact our team of experts.
E: [email protected] T: +44 (0)1494 492 222
WHY CHOOSE SYNERGY?
Understanding flavour from pasture to plate
Solutions to tackle loss in both flavour and mouthfeel
Clean label declaration
Expert R&D and product application support
Sensory panel validation
If you would like to discover more about our innovative range of flavours, extracts and concentrates please contact us:
Ballineen,Co. Cork,Ireland
T +353 (0) 23 88 22000 @SynergyFlavours
SYNERGY IRELAND CARBERY GROUP
Ballineen,Co. Cork,Ireland
T +353 (0) 23 88 22000E [email protected]
Hillbottom Road,Sands Industrial Estate,High Wycombe, Bucks. HP12 4HJ
T +44 (0) 1494 492222E [email protected]
SYNERGY FLAVOURS LTD