Synergy Flavours has launched fresh milk and UHT milk flavors to replicate the taste of traditional milk.
The products are anticipated to deliver the “dairy-type character that consumers increasingly expect in plant-based milk, providing creaminess, indulgence, and sweetness across a range of bases, including soy, oat, and pea,” according to Synergy.
Synergy has investigated a variety of plant proteins as part of the flavor development process to evaluate how their taste profiles differ from milk protein.
Synergy has examined a variety of plant proteins as part of the flavor development process to evaluate how their taste profiles differ from milk protein.
Cow’s milk and soy milk have very different aromas, and soy protein has taste issues including bitter and hay-like notes that need to be resolved to give the best flavor qualities that customers today demand from plant-based alternatives.
Natalie Sheil, category manager at Synergy Flavours, noted that the plant-based milk market has been growing rapidly, and consumers are increasingly expecting products to have similar attributes to those of cow’s milk.
Customers are still looking for producers of goods that mimic the creamy texture and dairy flavor of cow’s milk. To ensure that consumers can enjoy plant-based goods as much as their dairy counterparts, she continued, Synergy takes into account every component of the eating experience, including texture, scent, masking, depth, balance, and flavor.
