Synergy Flavours has unveiled a targeted taste modulation solution aimed at resolving one of the most persistent challenges in high-protein dairy formulation: astringency. The Astringency Masking solution is engineered to enhance both flavour and mouthfeel in protein-enriched dairy products, providing manufacturers with an effective tool to address the sensory drawbacks commonly associated with high-protein formats.
High-protein dairy products, particularly yogurts, often suffer from undesirable taste attributes such as chalkiness, tangy off-notes, and a dry mouthfeel. These issues can detract from consumer acceptance, even when nutritional profiles are robust. Synergy’s new solution tackles these problems directly, employing advanced analytical techniques to isolate and neutralise the compounds responsible for astringency, allowing the intended flavour to emerge clearly.
Developed through rigorous analysis using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), the solution is tailored to function within specific food matrices. It not only masks problematic taste compounds but also enhances creaminess and balances acidity. Sensory data supports the solution’s effectiveness; in a blind paired comparison between a control high-protein vanilla yoghurt and one formulated with Synergy’s masking solution, 87% of panellists described the latter as creamier in both flavour and texture. Additionally, 70% reported reduced astringency and improved acidity, validating the solution’s capability to enhance the eating experience without altering nutritional content.
Jamie Blake, European category development manager at Synergy Flavours, highlighted the strategic importance of taste modulation: “The high-protein dairy sector has boomed in recent years, and we are working with our customers to achieve an authentic dairy taste without necessarily increasing fat content. Our consumer research shows that 75% of UK respondents experience taste challenges with existing high-protein yogurts, citing astringency, artificial flavour, and dry mouthfeel as key issues.”
Blake further emphasised that taste must be a priority from the outset of product development: “Consumers are no longer willing to compromise on flavour for functionality. Our Astringency Masking solution empowers manufacturers to deliver the creamy indulgence of traditional dairy, while maintaining the nutritional benefits of high-protein formulations.”
The introduction of such solutions is timely as the high-protein dairy sector continues to expand, driven by consumer demand for nutritionally dense products that do not sacrifice taste. This development positions Synergy Flavours at the forefront of innovation, offering manufacturers the capability to refine their products to meet evolving consumer expectations.
