PLANT-BASEDPROTEINPaired to Perfection

In 2018, 16% of new product launches in sports nutrition

used plant proteiningredients (Innova, 2018).

The US plant-based proteinmarket is valued in excess of

$970M in sports nutrition(NBJ, 2018).

52% of US adults who eat plant-based proteins do so

because of taste (Mintel, 2018).

Whether you are looking to optimize your core profiles or launch innovative flavors, Synergy has developed a five-step process that overcomes the challenges associated with flavoring high protein plant-based applications.

Our approach can be applied to a variety of plant bases, ensuring that no matter your product's levelof complexity, Synergy is on hand to assist you consistently deliver outstanding product to the market.

Pea Brown Rice Hemp Pumpkin

Figure 1. Key plant-based proteins evaluated to date.

$970MILLION +(& GROWING) 16%

52%

I switched to a plant-based diet for both health and environmental reasons, but I wish I didn’t have to compromise on taste

US – Lifestyle Consumer

SYNERGY’S 5-STEP APPROACH:

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Cowy

Cereal Green Bean

/Dried Pea SoupSavoury/

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Chalk

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Sulfurous

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Descriptive Analysis

Sensory analysis by a trained panel identifies the sensory characteristics of the protein of interest.Figure 2. Sensory Characteristics of Pea Protein.

1

GC-MS and GC-OGas Chromatography (GC) is an analytical technique that allows the separation and identification of flavor compounds within a sample – this functions almost like a blueprint for a flavor.

The GC-Mass Spectrometry (GC-MS) analyzes the sample and separates different volatiles, whereas GC-Olfactometry identifies which of these volatiles contribute aroma via expert assessment.Figure 3. At the 25 minute mark, GC-MS detected a high concentration of aroma volatiles. At the same time the human assessors detected a ‘fatty’ aroma. This was then identified as 2,4 deacadienal which is known for it’s fatty and oily aroma.

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Flavor PairingSynergy’s flavor creation team uses the analytical data to pair the flavor profile with the base.Figure 4. Analytical data shows that there are five common aromas between pea protein and typical chocolate flavors – NUTTY, FATTY, DAIRY, FLORAL and CARAMELLIC. Using this data, a flavor chemist can create a custom flavor, either enhancing desirable notes or masking unpleasant ones.

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Application CreationOur nutrition applications experts then successfully apply the tailored flavors to a variety of applications, including powders, ready to eat and ready to drink formats.

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Sensory Validation Synergy’s team of sensory scientists evaluated how a finished concept measures up against the competition, and not only meets, but exceeds consumer taste expectations. Ensure that your plant-based products drive customer loyalty and repeat purchases with flavors Paired to Perfection.Figure 5. In a preference test, 82% of the panel preferred the Synergy prototype to leading market products.

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Vegetal

Floral

Green

Creamy

Cocoa

Dark

Vanillic

Fruity

Dairy

Caramellic

FattyAcidic

Nutty

Pea P

roteinChocolate Flavor

SYNERGY FLAVORS, INC. 1500 Synergy Drive, Wauconda, IL 60084tel: +1 847 487 1011 web: synergytaste.com email: us.inquiry@synergytaste.com

To find out more, contact

82%

18%MarketReference 1

SynergyPrototype