Synergy commissions study of protein sensory profiles
April 23, 2009
by Jeff Gelski
WAUCONDA, ILL. — Synergy Flavors has commissioned a new research program at North Carolina State University in Raleigh, N.C., to study the sensory profiles of protein ingredients. The program will aim to identify and isolate characterizing flavor components, which will provide Synergy with a guide map to engineer flavors for use in nutritional products.
"The addition of proteins can contribute to flavor challenges in finished product applications," said Dr. Mary Anne Drake, Ph.D., of the Food, Bioprocessing and Nutrition Sciences faculty at North Carolina State University. "By identifying the specific volatile components that contribute to these flavor challenges, our study will help complement Synergy’s analytical toolkit. Flavors can then be more specifically engineered to work with individual protein sources."
Wauconda-based Synergy Flavors is the flavor ingredient business of the Carbery Group.
"Working with my colleagues, both in Carbery’s protein research group as well as in N.C.S.U.’s analytical and sensory labs, we believe we will be able to further optimize the taste of best selling flavors like chocolate and vanilla in protein-based health and wellness products," said Paulette Lanzoff, technical vice-president of Synergy USA. "What’s more, the detailed insight provided by connecting analytical and sensory approaches will allow us to develop a range of great tasting creative flavors for use across the whole nutrition product sector."