WAUCONA, Ill.—Synergy Flavors developed a range of flavors to offset the negative taste profiles and bitter off-notes often associated with whey protein and stevia. The flavors range from traditional chocolate, strawberry and vanilla to more complex flavors such as honey cream and baked oatmeal. The flavors were designed for use in high-protein, low-calorie sports nutrition products.
Synergy’s position in the flavor industry is to provide solutions for food and beverages containing whey protein as a division of Carbery Ingredients, a manufacturer of whey protein. In addition to a protein heritage, Synergy has translated learnings from their partnership with North Carolina State University into a quantitative approach to designing flavors in protein-based products across a broad range of sweetening systems, including stevia.
Greg Bach, vice president of business development at Synergy Flavors, said, "Synergy, along with our parent company Carbery, is dedicated to the principal of increasing the palatability of nutritional products. We're accomplishing this by deploying our joint sensory and analytical tools and working with research organizations to better understand the components that contribute to the off-notes in protein and other functional ingredients."