20 May 2020 --- As plant-based product launches continue to diversify, there is a rising expectation from consumers that yogurt and dessert alternatives should taste as good as dairy. With dairy flavors at the heart of Synergy Flavours business, the company is using its knowledge of complex taste profiles to create a range of tailored solutions that build indulgence and richness across a range of non-dairy bases. Meanwhile, there is increasing consumer demand for different application types. “We now see everything from fish-style products to vegan brioche and filled pastries,” Chris Whiting, Category Manager at Synergy Flavours, tells FoodIngredientsFirst.
