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Plant-based ingredients are becoming more mainstream across many food categories as consumers look for natural products to fit their lifestyle. There is a growing number of people adopting a vegan or vegetarian diet either on a full time or part time basis which is being driven by a mixture of environmental awareness, as well as the perceived health benefits of introducing plant-based foods to the diet.
Good taste is paramount and this is no exception when working with plant-based products. Our flavour expertise and knowledge of working across a wide range of product categories mean that we have the technical skills to deliver flavour enhancing solutions for a range of vegan applications:
With sales of plant-based protein on the rise globally, consumers are becoming more discerning when it comes to the taste and flavour profile of these products.
Plant-based proteins such as soy, pea, hemp, brown rice and pumpkin seed present unique flavour challenges which can often be difficult to overcome!
Synergy uses a combination of sensory science, analytical research and flavour chemistry to identify the challenging flavour compounds within plant proteins and create tailored flavours to mask, or interact with the flavour matrix of the base protein.
The market for plant-based meat alternative products is growing quickly, with Mintel forecasting the UK market alone to be worth in excess of £1bn by 2023.
Using our unique analytical approach we have evaluated the flavour matrix of cooked vegan proteins to develop bespoke masking solutions for meat free products.
With dairy-alternatives expanding their reach beyond vegan diets to flexitarians and health-conscious consumers, the growth of plant-based drinks sees no signs of slowing down. Using our analytical research platform, we have created a range of natural solutions that help to achieve a balanced flavour profile across a range of complex plant-based drinks.
As plant-based product launches continue to rise, so does the expectation from consumers that yogurt and dessert alternatives should taste as good as dairy. With dairy flavour at the heart of our business, we have used our knowledge of complex dairy profiles to create a range of tailored solutions that build indulgence and richness across a range of non-dairy bases.
Creating vegan solutions for baked goods presents its own set of technical challenges due to the functional attributes of animal derived products such as eggs or butter.
Our team has developed a variety of vegan bakery applications which use our unique flavour solutions to help mask off-notes and build back indulgence lost when using all plant-based ingredients.
Looking to understand more about what makes users (and non-users) of plant-based products tick?
Read our latest research into attitudes of US consumers towards plant-based products.
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