The range, available in the US for several years, includes lactic yeast extracts, flavour boosted yeast extracts and brewers yeast extracts. Now the company is bringing more of its dairy and flavor ingredients under the Saporesse banner, which can be used in conjunction with items in the original range.
According to Greg Bach, director for business development in the Americas, the range “enables manufacturers to maintain or even improve taste perception when producing healthier products”.
“The additional benefit of reducing costs often comes as a very pleasant surprise to our customers,” he said.
The move follows a similar one in Europe in late 2008, a spokesperson for the company told FoodNavigator-USA.com – but the range is slightly different.
This is because the US factory in Wauconda, Illinois, acquired in 2005, does not yet have the same capabilities as the European site.
Flavour research advances
Synergy is currently involved in research at North Carolina State University that is looking into the flavour components of whey protein.
Led by Professor Mary Anne Drake of the food, bioprocessing and nutrition sciences faculty, the research has analytical and sensory elements to it. The team is developing identifying and isolating flavour components and building up a lexicon so that Synergy can engineer flavours for specific nutritional uses.
The spokesperson said results are expected in 2010.
Paul Donegan, Carbery marketing manager, told FoodNavigator.com in April that in lower doses whey protein is used for cost minimisation and processing reasons in foods such as yoghurt, ice-cream and soups, in order to add viscosity, creaminess and mouth-feel respectively.
In higher doses it is used as an added-value ingredient, for example in clinical and sports nutrition sectors.
He said that, particularly on the nutritional side, whey protein is becoming a much more important ingredient. But when used in higher doses, it is more of a challenge so “more care must be taken” not to impact areas such as taste and storage.