09.25.14
Synergy Flavors Inc., Wauconda, IL, has concluded a recent 2014 study on protein that explored the science of masking, and the flavor challenges associated with protein-enriched sports nutrition products. The study, conducted in collaboration with North Carolina State University (NCSU), focused on the sensory analysis and flavor chemistry of various protein sources.
For several years, Synergy researchers have been looking closely at how dairy proteins bind and interact with flavor compounds. For the first time the research has been extended to include a wider variety of protein sources enabling Synergy to develop fresh, innovative, optimized flavors for a variety of protein-based formulations.
Synergy said that it continues to make advancements in the sports nutrition market through collaboration with their parent company Carbery. Synergy’s extensive flavor knowledge is combined with Carbery’s expertise and 40 years of specialist research in whey protein, concentrates, isolates and hydrolysates, and its use in endurance, strength training and recovery. The collective knowledge and capabilities of both companies provide formulators with a unique ability to develop nutritional bars, beverages and powders for the sports nutrition market.
Carbery further contributes to advances in protein science through an alliance with Food for Health Ireland (FHI), a consortium of leading academic and government researchers and major dairy producers in Ireland. Dairy industry leaders working in partnership with FHI take active roles in researching, developing and manufacturing functional ingredients derived from milk to improve health and wellness in the areas of sports nutrition, weight management, healthy aging and infant nutrition.
“Our continued investment and dedication to developing advanced flavor technologies through protein research programs is driven by our commitment to create flavorful, nutritional products that help our customers meet the evolving needs of the consumer market,” says Rod Sowders, president of Synergy Flavors.
For several years, Synergy researchers have been looking closely at how dairy proteins bind and interact with flavor compounds. For the first time the research has been extended to include a wider variety of protein sources enabling Synergy to develop fresh, innovative, optimized flavors for a variety of protein-based formulations.
Synergy said that it continues to make advancements in the sports nutrition market through collaboration with their parent company Carbery. Synergy’s extensive flavor knowledge is combined with Carbery’s expertise and 40 years of specialist research in whey protein, concentrates, isolates and hydrolysates, and its use in endurance, strength training and recovery. The collective knowledge and capabilities of both companies provide formulators with a unique ability to develop nutritional bars, beverages and powders for the sports nutrition market.
Carbery further contributes to advances in protein science through an alliance with Food for Health Ireland (FHI), a consortium of leading academic and government researchers and major dairy producers in Ireland. Dairy industry leaders working in partnership with FHI take active roles in researching, developing and manufacturing functional ingredients derived from milk to improve health and wellness in the areas of sports nutrition, weight management, healthy aging and infant nutrition.
“Our continued investment and dedication to developing advanced flavor technologies through protein research programs is driven by our commitment to create flavorful, nutritional products that help our customers meet the evolving needs of the consumer market,” says Rod Sowders, president of Synergy Flavors.
