Chicken is a universally loved flavour, but despite the many nuances, products can often lack flavour diversity. Based on analysis of different cooking styles, our new chicken range covers all the...Read Original Story
Overpowering off-notes can make flavouring plant based proteins challenging. Flavour scientist Rosa Sullivan spoke with Food Navigator about how analytical science can help with flavour pairing.Read Original Story
As part of our commitment to and support of the sports nutrition market, we have joined ESSNA, the European trade association for the specialist sports nutrition sector.Read Original Story
Will McCormack, PhD, Business development manager of Nutrition for Synergy Flavours discusses the nuances between flavouring plant proteins compared with dairy proteins.Read Original Story
With the UK meat-free market predicted to be worth £759m by 2018, Chris Whiting explores the science behind making meat-free products taste greatRead Original Story
As the market for sports nutrition continues to grow, so too does the demand for great tasting products. This article examines the challenges associated with masking bitterness from BCAAs and how...Read Original Story
As part of a Food Manufacturer feature, Dr Ian Butler discussed the challenges of switching to natural flavours, Synergy's sugar reduction solutions and what flavours to look out for in 2017/18.Read Original Story
As pressure grows on manufacturers to cut down on sugar, Dr Ian Butler spoke to Food Navigator about Synergy's solutions for lowering sugar in bakery items.Read Original Story
As the market for BCAAs continues to grow, so too will the demand for less artificial, more natural tasting products. To help customers meet this demand, Synergy has launched a new bitterness masking...Read Original Story
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