Taste Solution

How innovation hopes to bring fun, sociability and indulgence to low/no drinks.

Flavours inspired by 2023 Colour of the Year

New regulations issued by the European Commission are changing the way flavourings can be used in organic food and beverage products.

We make product reformulation simple with an all-in-one solution that has been designed to maintain taste, texture and mouthfeel in calorie-reduced bakery products.

Dive into the dessert menus at the UK and Ireland’s top eating spots as we pick out the most popular flavours and ingredients.

Did you know that global retail sales of plant-based food alternatives are tipped to reach up to $162 billion by 2030?

Synergy’s global citrus programme opens up a world of possibilities for manufacturers looking to tap into the demands of today’s consumers.

Tea in general is well-known to be extremely good for health. In Asian countries, tea is not only a hugely popular beverage but also a part of culture and custom.

We’ve picked out the five top consumer types and trending flavours which are going to drive innovation in the food and beverage sector next year.

Utilising the range of food and drink trend resources at our disposal, our team have created a ‘hot list’ of flavours we expect to trend in sports nutrition.

Synergy Flavours invests in on-going analytical and consumer research into understanding plant-based proteins. 

From unicorns through to mermaids and flamingos, we have seen an explosion of colour and imagination on our shelves in recent times.

Consumers want guilt-free moments of indulgence, meaning they want satisfying products that are free from “bad” ingredients and are high in “good” ingredients. 

The ‘brilliant banana loaf’ recipe became BBC good food’s highest searched recipe on the website and google searches for Banana Bread rose by 84% in the UK and 54% worldwide.

The plant-based protein segment is booming as the consumption of protein-rich diets across the globe has grown exponentially in the last decade.

As everyone is polishing off the last of the mince pies, we take a look at what was a hit on the shelves this Christmas and the flavours to look out for as we look ahead to Christmas 2020. 

As part of our ongoing flavour exploration journey, we wanted to ensure that we uncovered the stars of tomorrow and beyond.

Over the past five years, visibility and interest in plant-based diets has increased substantially, having gone from niche, to trend, to what the organisers of Veganuary this year called “a cultural shift”.

Consumer demand for plant-based protein products in the sports nutrition market is continuing to boom and market growth is showing no signs of abating.  Social media is abuzz too! 

Getting good flavour delivery throughout a piece of meat or poultry can be challenging, particularly in factory setting.

Increasingly, consumers are paying more attention to Instagrammable food and drinks, and are spending more time than ever browsing and uploading images of food…

At Synergy, we have a number of authentic solutions designed to help our customers easily tap into the latest barbecue trends.

Hokkaido is the northernmost island of Japan, and at 22% of the country’s total land area, it is also the second largest!

Butter has certainly grabbed the headlines in terms of price volatility with the chief executive of Arla going so far as to warn that this could translate into a butter shortage by Christmas.

We’re taking it back to nature as we explore the latest trend that is in full bloom across the food and beverage industry.

With the interest in American cuisine at an all-time high and showing no sign of slowing down, we have added a number of flavours and pastes to further extend our American range.

When choosing to go meat-free, today’s consumer no longer has to pay for their healthier food choices with their taste buds.  

For many people, their answer will be centred around food, and there are a few obvious things that are likely to come up, including chocolate eggs, simnel cake and hot cross buns.

So for British pie week, join us in celebrating Britain’s humblest dish by looking at the history of the pie, as well as what the future may hold for it…

Pralines, truffles galore and heart-shaped chocolate boxes have long been associated with the 14th of February, but why are we so obsessed with offering sweets to our sweethearts on Valentine’s Day?

Madagascar – the vanilla capital of the world Vanilla. What would we do without it? For a start, we wouldn’t be able to enjoy many of the cakes and biscuits that we do!

In our last blog post, we discovered how honey is gaining traction across the food and beverage industry and is increasingly used to flavour a wide range of applications.

Carbery Group, global leader in food ingredients, flavours and cheese, continued their run of success at cheese competitions last week after fending off competition to win three gold…

People have been drawn to the taste of honey for as long as bees have been building hives. With its popularity rising among consumers, honey is appearing on product labels for everything from yoghurts to alcoholic beverages.

Think there’s no way you could reduce saturated fat up to 70% in cheese sauce while retaining the desired flavour and texture? Think again.