Synergy Flavors launches plant-based protein flavour range for sports nutrition

Synergy Flavors launches plant-based protein flavour range for sports nutrition

Synergy has launched a new range of flavours for plant-based protein products.

Specially engineered for plant-protein bases, including pea, brown rice, hemp, pumpkin seed and sunflower seed, the ‘Paired to Perfection’ range comprises varieties of the core sports nutrition flavours of strawberry, vanilla and chocolate, as well as novel combinations, such as indulgent dessert-inspired, or coffee-based flavours like coffee caramel/café latte.

A recent FMCG Gurus Sports Nutrition survey revealed that 50% of consumers find plant-based claims appealing when it comes to sports nutrition products, however concerns around taste and texture are key barriers to purchase.

Synergy’s team of flavour experts have successfully characterised the varied off-notes present in plant-based proteins and used this data to identify taste challenges which need masking, or in some cases, augmenting.

The analysis allows its teams to optimise the taste of the entire product with the addition of Synergy’s specially formulated flavour.

In addition to the re-engineered core flavours, Synergy has also created a range of trending flavours which pair well with plant protein bases across powders, ready to drink beverages (RTDs) and bars. Synergy also works with individual customers to create bespoke flavours for plant-based protein products.

Chris Whiting, category manager at Synergy Flavors, commented: “Our unique flavour creation process ensures we deliver successful products for sports nutrition manufacturers which offer more choice to consumers in this increasingly dynamic market”.

Sarah O’Neill, marketing manager at Carbery, Synergy’s parent company, added: “In August 2020, we conducted a survey in the UK and the US with consumers who had purchased plant-based nutritional products in the past six months. We found that flavour preference varied across applications and regions, with UK consumers generally favouring berry profiles across product formats and US consumers preferring dessert and sweet brown flavor profiles. These insights helped us to develop regionally specific flavors that pair well with plant protein bases and satisfy global consumer demands.”

Looking to the future, Synergy plans to take on even more challenging plant protein bases and be ready to support further innovation as processing developments make plant proteins applicable in a wider range of products, such as carbonated beverages, baked goods, and hot beverages.

For more information on the range, visit:

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