Much like the famous catchphrase "Where's the Beef" from the 1980's Wendy's commercial depicting the lack of meat in their competitors burgers, innovation in vegan-friendly food and drink lacks the sensory satisfaction of their traditional market conterparts.
The YUM factor is based on the gustatory response to a pleasurable taste and odor experience says Antelmo Tristani, Sr. Flavor Chemist.
Through the art and science of flavor chemistry Synergy has developed vegan flavor solutions.
Fat equals satisfaction. When removing animal fat we lose the mouthfeel of indulgence which cannot be fully built back by plant-based sources alone.
When using plant-based proteins they often come with their own unfavorable flavor profiles which adds another layer of complexity.
One of the oldest flavor modifiers is salt. Delivering quality flavors for vegan savory applications can be challenging because it is easy to over flavor and over salt these applications.
In the war against sugar, vegan sweet applications often come with many caveats. When sweeteners are being used to mask off-notes this results in new sensory challenges.
Defining the end goal
Kicking off a new project begins with touch points to the proper sales, marketing and technical professionals to support consumer insights and formulation guidance.
Presenting a customized solution
Once the project scope is defined flavor and application specialists will design the best performing solution that meet quality and regulatory guidelines.
Approving consumer panels
Ensuring product is ready for market can be supported by our in-house sensory team and production trials to assist clients' independent consumer testing.
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