Synergy Flavours unveils powerful astringency masker for high-protein dairy

Synergy Flavours has launched a targeted taste modulation solution that directly addresses one of the most persistent challenges in high-protein dairy formulation: astringency.

The new Astringency Masking solution is engineered to significantly improve both flavour and mouthfeel in protein-enriched dairy products, offering manufacturers a tool to overcome the sensory drawbacks often associated with high-protein formats.

High-protein dairy products — particularly yogurts — are known to suffer from undesirable taste attributes such as chalkiness, tangy off-notes, and a dry mouthfeel. These issues can compromise consumer acceptance, even when nutritional profiles are strong.

Synergy’s new solution tackles these problems head-on, using advanced analytical techniques to isolate and neutralise the compounds responsible for astringency, while allowing the intended flavour to shine through.

Developed through rigorous analysis using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), the solution is tailored to work within specific food matrices. It not only masks problematic taste compounds but also enhances creaminess and balances acidity.

The effectiveness of the solution is backed by sensory data. In a blind paired comparison between a control high-protein vanilla yoghurt and one formulated with Synergy’s masking solution, 87% of panellists described the latter as creamier in both flavour and texture. Additionally, 70% reported reduced astringency and improved acidity, confirming the solution’s ability to transform the eating experience without altering nutritional content.

Jamie Blake, European category development manager at Synergy Flavours, emphasised the strategic importance of taste modulation: “The high-protein dairy sector has boomed in recent years, and we are working with our customers to achieve an authentic dairy taste without necessarily increasing fat content. Our consumer research shows that 75% of UK respondents experience taste challenges with existing high-protein yogurts, citing astringency, artificial flavour, and dry mouthfeel as key issues.”

Blake added that taste must be a priority from the outset of product development: “Consumers are no longer willing to compromise on flavour for functionality. Our Astringency Masking solution empowers manufacturers to deliver the creamy indulgence of traditional dairy, while maintaining the nutritional benefits of high-protein formulations.”