Flavor and extracts’ specialist Synergy Flavours has expanded and advanced its R&D laboratories at its headquarters in Illinois, US. Several laboratories have been upgraded to boost the company’s position in natural flavor creation and evolving clean label criteria.
A new nutrition laboratory and a new beverage thermal processing pilot plant with microthermal capabilities have been realized at the headquarters and a complete reconstruction of the flavor creation, analytical chemistry and sensory laboratories.
“We feel the new R&D facility gives us the right combination of functional laboratory and collaborative space to optimize the process of flavor design through an end-use application,” Mike Brown, Synergy’s vice president of R&D and Innovation, tells.
Designated space for imaginative flavor formulation
The development ensures that Synergy, a division of the Carbery Group, gets ahead of the rapid growth of the flavor and taste sector.
The beverage applications facility has also been expanded. A new flavor research and technology lab will support future innovation.
The new environment is designed to inspire professional creativity through “collaborative collisions” in producing novel flavors and applications.
“Evolution requires the combination of challenge (solving customer needs) and the right environment that catalyzes the transition of creative ideas into novel solutions. We think we have the right combination,” Brown explains.
Earlier this year, the company started an educational program, Citrusology, to inspire F&B manufacturers in the citrus flavor field.
Clean label advancements underway
Synergy Flavours spearheads several initiatives, such as clean label flavors, essences and extracts that feature gentle processing of botanicals and agricultural raw materials.
Alternative protein flavorings featuring texture and mouthfeel optimization are also being researched by Synergy Flavors. Differentiated taste modulation solutions including sweetness enhancement and protein taste improvement, along with mouthfeel optimization specific to this application is another key focus.
Brown elaborates: “We ask ourselves the question “what are sustainable consumer needs?” These days, the answers usually center around sustainability, natural, clean or health and wellness.”
The taste of animal-alternative protein is one such area where R&D will be ramped up at the new facilities. “Great taste is always a differentiator no matter what market segment is trending,” says Brown.
“Here, we see movement in novel flavor design using artificial intelligence and machine learning. We should, therefore, be increasingly able to make healthy, sustainable foods with superior taste,” Brown outlines.
In March, Synergy revealed an ingredient that significantly reduces fat and calories in baked goods. The next-generation ingredient replicates the taste and texture of baked foods as well.
Advancing R&D in flavor space
The R&D upgrade is part of a series of facility updates Synergy Flavours has undergone since 2018. The company will continue to invest in its R&D capabilities.
“We have brilliant and dedicated people who can now more easily share and debate creative solutions in an open and inviting environment. Such solutions are brought to life by our modern laboratory designs and cutting-edge equipment,” says Brown.
The new R&D space will serve as the nucleus for the company’s creativity in solving consumer challenges.
“Focused opportunities are identified and the new R&D center brings these to life. We have the space and open environment to ideate and collaborate and the technical facilities and equipment to produce novel products and solutions that differentiate us,” Brown explains.
In addition to multiple locations in the US, Synergy has production, R&D and technical facilities in Ireland, the UK, Italy, Thailand, Indonesia, and Brazil.
Earlier this year, the company launched Inspiring Fruits, a collection of fruit essences and natural flavors including pear, sour cherry, peach, strawberry, raspberry and blackcurrant.
