Inspiring Fruits: Synergy Flavours unveils natural essences and flavors range
19 Jul 2021 --- Synergy Flavours has launched Inspiring Fruits, a collection of fruit essences and natural flavors. The newest addition to the Synergy Pure range of extracts and essences offers manufacturers a range of natural solutions to suit various F&B applications, including tapping into the hard seltzer boom and offering added naturalness to the ready-to-drink (RTD) alcohol category.
The Inspiring Fruits collection consists of essences, naturally named flavors, including pear, sour cherry, peach, strawberry, raspberry and blackcurrant.
As the essences are made using only high-quality raw materials, there are multiple labeling and clean label options for manufacturers which meet the new standard for organic-suitable flavors as set by the EU under regulation 2018/248.
Speaking to FoodIngredientsFirst, Eric Zabiolle, general manager of Southern Europe, Synergy Flavours, says the Inspiring Fruits essences and flavors were created to offer manufacturers the possibility of increasing the naturality of their product labels with three different solutions for each flavor profile.
“The flexibility in the product range means that the selection of product can be based on several factors, including label claim requirements, consumer preferences, product application, target price and desired taste profile.”
Inspiring Fruits essences and flavors were created to increase the naturality of product labels with different solutions for each flavor profile.The number of possibilities available for the products means there is something to suit a range of product applications – from beverages such as juices, nectars, fruit waters, spirits, hard seltzers, and dairy products including yogurts and ice creams to desserts, Zabiolle notes.
RTD formats trending
There has been an emergence of new product types in the beverage market in recent years, which are driving innovation and demand for more natural ingredients, particularly in the RTD space.
“The hard seltzer trend started in the US and is now continuing to grow in Europe, and hard tea and hard lemonade are following a similar path. Traditionally alcohol-free beverages, the ‘hard’ varieties are in an RTD format and also contain a typical ABV of 4-5 percent,” Zabiolle explains.
“They are available in a variety of flavor combinations, and as we see rising demand for ‘cleaner’ RTD alcoholic beverages, it’s likely we will continue to see more opportunities to flavor new and exciting products on the market.”
Moreover, the beverage category is leading the way in natural claims, particularly in the RTD alcohol space and premium adult soft drinks, as we see a continued rise in teetotalism, he flags.
“A key flavor group in the naturals category is fruits, and we see fruit flavors also being paired with botanicals, spices and other fruits to provide a more premium experience.”
There is also an ongoing focus on reducing sugar across food and beverage products. Manufacturers are turning to ‘on trend’ ingredients, like fruits, to help enhance flavor and add natural sweetness.
Natural solutions rise amid COVID-19
The global movement toward all things natural is evident across all categories in the food and beverage industry, albeit at different stages of maturity, asserts Zabiolle.
“COVID-19 has accelerated an already growing trend toward natural products,” he outlines. “Globally, consumers view natural products as being intrinsically healthier than their non-natural counterparts. With a long-term focus on health expected, more natural products are likely to continue to grow.”
Today’s consumers want to know more about the products they are buying than ever before. The pandemic is accelerating this as backstories are used to add an element of trust for anxious shoppers.
“One way that trust is being won is through the use of recognizable and natural ingredients. Fruits are just one of those flavors, with botanicals and other naturals also increasingly being seen in product launches across Europe,” Zabiolle continues.
“The continued interest in fruit flavors can also be linked to the ‘health halo effect, where consumers perceive natural ingredients and claims as better for them.
Provenance spotlighted
With requests for provenance and transparency increasing, Synergy has also worked closely with suppliers to offer British origin with the raspberry, strawberry and blackcurrant essences.
Synergy has worked closely with suppliers to offer British provenance with the raspberry, strawberry and blackcurrant essences.
Synergy’s proprietary process uses steam distillation to capture the aroma of the raw material and preserve the authentic taste of natural fruits at their peak.
Using this approach, Synergy has been able to capture and enhance the best aromatic notes that are associated with each fruit. For example, in the sour cherry essence, this means efficiently extracting “dark” aromatic compounds that are characteristic of the sweetness within a cherry’s flavor, and for the strawberry product, capturing the “jammy” notes that are typical of ripened strawberries.
“At Synergy, we use a blend of art, science and insight to capture and preserve the best of what nature has to offer so that we can provide our customers with tailored solutions while keeping product labels as ‘clean and natural as possible,” adds Zabiolle.
“By developing these essences, naturally named flavors, and depictable flavors, we’re able to provide a true-to-nature range that offers authenticity and flexibility to meet the demands of today’s consumers. All of our solutions, including our wider Synergy Pure range, are easily tailored to meet specific taste challenges, and this is something we work on closely with our customers,” he concludes.
Last month, Synergy Flavours launched an educational program – Citrusology – to inspire F&B manufacturers eager to tap into consumers’ piqued interest in citrus.
By Elizabeth Green
