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

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.

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