Synergy maps the complete flavor profile of chicken to create new range

c881684c-b66a-4c7c-92c5-2503474feca9articleimage.jpg

06 Sep 2017 --- Synergy Flavours has developed a new range of natural chicken flavors that add an authentic taste to meat-free products. Adding to its diverse portfolio of value-added flavors and inspired by the increasing popularity of chicken, the company’s new range is also perfect for gravies, white sauces, soups, ready meals and snacks. It consists of six key profiles, including chicken breast, country-style chicken, pan seared, flame grilled, sweet fried and dark roasted chicken.

Synergy believes that consumers see chicken as a healthier and more environmentally-friendly alternative to most other meats and its popularity is increasing as a result. There is also a rise in product launches such as ready meals, soups and snacks that feature chicken. 

When compared to some of the most commonly eaten meats in Europe, chicken has the lowest carbon emissions per gram of protein, as well the highest protein content per kcal. 

Chicken is also a universally-liked flavor, making it the ideal choice for a number of applications, according to Synergy. 

The rise in vegetarianism and flexitarianism trends has also added to the demand for meat-free products that offer the taste experience of meat-containing alternatives.

To develop the new range, Synergy employed sensory and analytical science to identify the unique flavor characteristics of chicken. By studying the flavor profiles of different parts of the chicken, as well as the impact of specific cooking styles, Synergy’s research and development team identified six key profiles for creation. 

These profiles, which are vegetarian, Kosher and Halal, offer manufacturers the ability to confer authentic chicken flavors, such as the creamy, white meat flavor of chicken breast, or the ‘country-style’ – chicken’s herbal and roasted vegetable notes – into their products.  

They can add depth of flavor in complex bases (such as in vegetarian products) and deliver product differentiation and enhanced consumer appeal.

“To create this range, we cooked and analyzed chicken in different ways to map its complete flavor profile. We were then able to create chicken flavors that contained the same flavor compounds and tested them in different applications,” says Camille Pautrat, Savoury Flavorist at Synergy.

“Our sensory panels evaluated the chicken profiles to ensure they achieved the desired impact. We have been building our capabilities in meat flavorings for some time, having recently expanded our beef-flavor range which allows manufacturers to easily and cost-effectively develop appealing products that deliver the depth of taste typically associated with home-cooked dishes.”

The new range of chicken profiles is available in liquid and powder formats and as compound flavors for fuller flavor impact. 

With extensive technical knowledge and a vast portfolio of meat flavor solutions, Synergy Flavours offers the application expertise, sensory science and market insight to help producers develop winning chicken-flavored products.

Synergy Flavours

Collapse

Synergy Flavours is a leading manufacturer and supplier of flavourings, extracts and essences, with a truly global footprint. Part of Carbery Group, we have extensive experience across food, beverage and nutritional products industries, developing high quality taste solutions which inspire innovation and can help you stay one step ahead of the competition.

Combining a long heritage of flavour development with modern extraction technology, we blend art and science to create an exceptional array of tastes. Investing continuously in our R&D and technical capabilities, our commitment to analytical and sensory innovation ensures we are always on hand to deliver the latest market insights and flavour breakthroughs.

Products

With over 130 years of flavour expertise, we specialise in developing flavours of any profile which deliver outstanding results and inspire innovation across the food and beverage industry.

We are passionate about anticipating global taste and culinary trends and committed to working with customers to create successful products which meet the latest market demands.

We combine a long history of flavour development with proprietary extraction technology – blending art and science to create an exceptional array of tastes. Our portfolio includes both innovative flavour solutions and essences and extracts.

Related Articles

Food Ingredients News

DouxMatok gets US$8.1 million funding for sugar reduction solution

20 Sep 2017 --- DouxMatok, a developer of targeted flavor delivery technologies, has announced US$8.1m in funding to commercialize its patented sugar reduction solution by the end of 2018. Tests conducted by food and beverage multi-nationals have confirmed that, when using DouxMatok sugars, they can reduce up to 40 percent of the sugar content in their products, while retaining the same taste profile, reports the company’s press release. The funding round was led by Israel’s largest Venture Capital fund, Pitango, with the participation of existing shareholders, including Gil Horsky and FoodLab Capital.

Food Ingredients News

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

Food Ingredients News

GoodMills Innovation set to launch gut-friendly, ancient wheat for bakery produce

15 Sep 2017 --- GoodMills Innovation is set to introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Therefore, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own.

Food Ingredients News

India’s food segment on a fast track to growth

15 Sep 2017 --- India is the world's second largest producer of fruits and vegetables. Indian food and grocery market is the world's sixth largest, with retail contributing 70 per cent of the sales. Food has also been one of the largest segments in India's retail sector and is expected to reach a value of US$895bn by 2020.

Business News

Kellogg's and Mondelez named in Dow Jones Sustainability Index

14 Sep 2017 --- The Kellogg Company and Mondelez International have both been named in the Dow Jones Sustainability Index, an independent validation of the important work the food giants are carrying out in the area of corporate responsibility. The DJSI serves as a benchmark for investors who recognize sustainable business practices as a critical component to generating long-term shareholder value.

More Articles