HEALTH for the NATION

I N S P I R I N GTA S T E

We are a leading global innovator in flavourings, essences and extracts and proprietary dairy ingredients. We have over 130 years of flavour experience across the food and beverage industry, developing high quality, innovative taste solutions to help you stay one step ahead of competition.

We combine 130 years experience of flavour development with our unique Irish dairy heritage from parent company Carbery group, to create an exceptional array of taste solutions.

WHO WE ARE

WHERE WE ARE

1965DAIRY EXPERTS

SINCE 1965

130YEARS OF FLAVOUR

EXPERTISE

50SELLING IN OVER 50

INTERNATIONAL MARKETS

IRLHEAD-QUARTERED IN CO. CORK, IRELAND

US HEADQUARTERSWAUCONDA, IL

UK HEADQUARTERSHIGH WYCOMBE, UK

ROCHESTER, NY

BALLINEEN, IRELANDDAIRY CENTRE OF EXCELLENCE

SAO PAULO, BRAZIL

SAMUT PRAKAN, THAILANDHAMILTON, OHTRIESTE, ITALY

WHAT WE DO

The technical journeyWe have a team of experts at every step, fuelling our innovation culture to deliver best in class taste solutions

Sensory Science

Food Science

Flavour Analysis

Flavour Creation

Product Application

NATURAL FLAVOURS

SYNERGY PURE EXTRACTS

AND ESSENCES

DAIRY & CULTURED DAIRY FLAVOUR

SOLUTIONS

CHEESE FLAVOUR SOLUTIONS

BEVERAGE NUTRITION

SAVOURYDAIRY CONFECTIONERY

BAKERY

Product Portfolio:Cross category expertise:

HOW WE DO IT

Our science-led approach provides comprehensive understanding of flavour from its generation in food to its perception during eating. We use sensory and analytical science to validate flavour performance across a full spectrum of food matrices and create flavours that taste authentic and enhance product performance.

SensoryOur sensory scientists describe and quantify sensory challenges, impartially evaluate our unique solutions and provide evidence of significant improvement in sensory qualities.

Analytical Research and R&DOur analytical team can accurately identify and quantify the key taste and aroma compounds which define a flavour profile. This is performed using extraction techniques which are tailored around the specific food matrix.

Flavour CreationFlavour creation interprets sensory and analytical research data to create a solution which can meet the sensory demands of the specific application.

ApplicationApplications experts evaluate the performance of the new flavour solution in application to assess technical and commercial suitability for market.

SensoryThe function of our unique solutions is evaluated in final product to validate performance and demonstrate that it has met the customer’s brief.

1in3Over 1 in 3 Children aged 2-15 are obese or overweight in the UK

THE HEALTH TARGETS

The facts:

£5.1bnCost to the NHS of obesity-related diseases in 2015

3XMost children in the UK are consuming 3 times their recommended daily amount of sugar every day

The guidelines:Public Health England have set out their plans to tackle the obesity crisis by challenging the UK food industry to cut calories and sugar in a number of food categories.

20%Reduction in sugar of foods that contribute to children’s sugar intake by the year 2020

20%Reduction in calories of a diverse range of foods by the year 2024

OUR PLEDGE TO THE NATION:

We are fully committed to improving the dietary health of the nation by using our flavour technology and our unique dairy expertise to support reformulation of lower calorie products“

“

We identify losses in flavour, sweetness and mouthfeel which is passed on to our expert team of flavourists and application technologists.3

The reduced calorie product is put through its paces in analysis.

2

The first step is to develop a recipe that is lower in sugar, fat and calories.1

No sweetEners

Natural flavourings

Authentic Dairy Taste

GRASS-FED DAIRY

Final products are passed to our taste panel who validate our solution with a variety of sensory techniques.

5Natural FlavoursFor flavour direction

Dairy Flavour SolutionsFor enhancing body

and mouthfeel

Sweetness Perception FlavoursFor enhancing sweetness

SYNERGYS HEALTH FOR THE NATION TOOLBOX

Our expert team of sensory and analytical scientists identify a number of key flavour compounds that are lost which vary across a range of complex product matrices.

We use a combination of dairy flavour solutions and sweetness perception flavours to develop a new lower calorie recipe that doesn’t compromise on taste.

4

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Our ongoing investment and innovative culture has allowed us to develop a deep understanding of the role of sugar and fat in complex base recipes. We go through a detailed process involving sensory and analytical science to ensure we hit the mark on taste every time.

THE JOURNEY TO BETTER HEALTH

We identify losses in flavour, sweetness and mouthfeel which is passed on to our expert team of flavourists and application technologists.3

The reduced calorie product is put through its paces in analysis.

2

The first step is to develop a recipe that is lower in sugar, fat and calories.1

No sweetEners

Natural flavourings

Authentic Dairy Taste

GRASS-FED DAIRY

Final products are passed to our taste panel who validate our solution with a variety of sensory techniques.

5Natural FlavoursFor flavour direction

Dairy Flavour SolutionsFor enhancing body

and mouthfeel

Sweetness Perception FlavoursFor enhancing sweetness

SYNERGYS HEALTH FOR THE NATION TOOLBOX

Our expert team of sensory and analytical scientists identify a number of key flavour compounds that are lost which vary across a range of complex product matrices.

We use a combination of dairy flavour solutions and sweetness perception flavours to develop a new lower calorie recipe that doesn’t compromise on taste.

4

C

M

Y

CM

MY

CY

CMY

K

700231_Infographic design_marks and bleed.pdf 1 02/10/2018 17:04

O U R C R O S S

C AT E G O R Y A P P R O A C H

BAKED GOODS

BISCUITS & COOKIES UP TO 50% SUGAR REDUCTION

BACKGROUND:

Reducing the sugar content of biscuits and cookies significantly impacts on sweetness, indulgence and caramelised flavour notes. Using various analytical and sensory techniques we have been able to highlight the key flavour compounds that are lost and need to be built back using a flavour solution. Our flavour experts are then able to bridge the gaps in sensory qualities with a range of solutions focusing on indulgence, sweetness and baked flavour.

Crunchy cookies

ISB style cookies

Cream filled

Oat based

Iced

COOKIES 50% REDUCTION IN SUGAR

COOKIES 30% REDUCTION IN SUGAR

6.0

4.02.0

0.0

OVERALL FLAVOUR INTENSITY

SWEETNESS

CARAMELISED / BROWNOATY

CRUNCHY(TEXTURE)

FULL SUGAR

SOLUTION

30% REDUCED SUGAR

THE SENSORY CHALLENGE:

• Loss of sweetness• Loss of flavour intensity• Loss of indulgence

THE SOLUTION

• Sweetness perception @ 0.1%• Dairy enhancer @ 0.5%• Biscuit flavour @ 0.25%

SYNERGY SOLUTION

CASE STUDY: DIGESTIVE-STYLE BISCUITS: 30% SUGAR REDUCTION

BAKED GOODS

CAKES, FILLINGS AND FROSTINGSUP TO 30% FAT REDUCTION, 30% SUGAR REDUCTION

BACKGROUND:

Reducing the calorie content of cakes has a significant impact on sweetness and aroma. Supported by sensory profiling we have been able to achieve both fat and sugar reduction in the same cake recipe without compromising on taste. Using a combination of dairy enhancers and flavour solutions, we have been able to build back sweetness and flavour loss occurring from fat and sugar reduction.

THE SENSORY CHALLENGE:

• Loss of sweetness• Loss of baked aroma

THE SOLUTION

• Dairy enhancer @ 0.5% • Sweetness perception @ 0.1%

SYNERGY SOLUTION:

Cake bars

Traybakes

Cupcakes & muffins

Sharing cakes

Buttercream frosting

Sugarpaste

Fondant

ICING AND FROSTING 20% REDUCTION IN FAT, 20% REDUCTION IN SUGAR

CAKES 30% REDUCTION IN FAT, 20% REDUCTION IN SUGAR

GOLDEN BROWN COLOUR AROMA SWEETNESS

9

8

7

6

5

4

3

2

1

0

FULL SUGAR / FAT

SUGAR / FAT REDUCED

SOLUTION

CASE STUDY: VANILLA SPONGE CAKE: 20% SUGAR REDUCTION, 15% CALORIE REDUCTION

FILLINGS & INCLUSIONS

FRUIT AND INDULGENT PREPARATIONS 30% REDUCTION IN SUGAR

BACKGROUND:

Reducing the sugar content of fruit fillings and indulgent preparations has a significant impact on sweetness, flavour intensity and mouthfeel. With the addition of our sweetness perception flavour and adjustment to fruit flavour levels we have been able to replicate the profile of a full sugar fruit prep with 30% less sugar.

THE SENSORY CHALLENGE:

• Loss of sweetness• Impact on flavour intensity

THE SOLUTION

• Sweetness perception @ 0.2%• Blueberry flavour @ 0.15%

(vs. 0.1% in full sugar)

CASE STUDY: BLUEBERRY FRUIT PREP: 30% SUGAR REDUCTION

Blueberry prep

Strawberry prep

Indulgent preps

Cream-based fillings

Custard and curds

FRUIT PREPARATION 30% SUGAR REDUCTION

INDULGENT PREPARATIONS 30% SUGAR REDUCTION

108 5

0

OVERALL FLAVOUR INTENSITY

SWEETNESS

FRUITYFLORAL

THICKNESS/MOUTHFEEL

FULL SUGAR

SOLUTION

SUGAR REDUCED

4 2

SYNERGY SOLUTION:

DAIRY

DAIRY DESSERTS UP TO 30% REDUCTION IN FAT, 30% REDUCTION IN SUGAR

BACKGROUND:

Reducing the sugar and fat in dairy bases has a significant impact on the flavour, sweetness and creamy mouthfeel. Using our unique dairy technology we are able to build back the creamy mouthfeel and indulgence whilst maintaining authentic dairy flavour. Paired with our sweetness perception flavour solutions we have the ultimate solution for sugar and fat reduction in dairy desserts.

THE SENSORY CHALLENGE:• Loss of creamy taste and mouthfeel• Loss of indulgence• Loss of sweetness

THE SOLUTION:

• Sweetness perception @ 0.1%• Dairy Enhancer @ 0.6%

CASE STUDY: VANILLA ICE CREAM: 30% SUGAR REDUCTION, 23% CALORIE REDUCTION

Rice pudding

Cream desserts

Mousses

Yogurts

FROZEN DAIRY 30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT

POTTED DESSERT

Vanilla ice cream

Frozen yogurt

Frozen desserts

SYNERGY SOLUTION:

VANILLA

SWEETNESS

CREAMY MOUTHFEELICY TEXTURE

AFTERTASTE (LONG-LASTING)

FULL FAT / SUGAR

SOLUTION

REDUCED FAT / SUGAR

BROWN SUGAR

108

5

0

42

DAIRY & DESSERTS

CHEESECAKE30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT

BACKGROUND:

A cheesecake is typically made up of 3 elements; the biscuit base, the dairy filling and the fruit or indulgent sauce topping. This presents a number of challenges including loss of sweetness, loss of mouthfeel and loss of flavour. Using our expertise and knowledge of sugar reduction in both dairy bases and bakery products, we have been able to achieve up to 30% reduction in sugar and fat across a complete cheesecake recipe.

CASE STUDY: CHEESECAKE BASE: 30% SUGAR REDUCTION

THE SENSORY CHALLENGE:

• Loss of flavour (fruit or indulgent)• Loss of creamy mouthfeel• Loss of sweetness• Loss of baked and dairy notes

THE SOLUTION

• Sweetness perception @ 0.3%• Dairy enhancer @ 0.3%

Fruit & indulgent

Dairy-based fillings

Biscuit base

SYNERGY SOLUTION

108 5

0

VANILLA

CREAMY TASTE

INDULGENT MOUTHFEELSWEETNESS

ACIDIC

FULL SUGAR

SOLUTION

REDUCED SUGAR

4 2

SAVOURY

READY MEALS AND SAUCESUP TO 60% REDUCTION IN FAT

BACKGROUND:

Some cuisines that are hugely popular in the UK such as Indian and Italian are traditionally associated with high saturated fat content due to the amount of cream, butter and cheese added. As manufacturers are now being challenged to provide reduced calorie alternatives, we have created solutions to mimic the taste and mouthfeel of these dairy ingredients with a significant reduction in fat.

THE SENSORY CHALLENGE:

• Loss of creamy taste and mouthfeel• �Loss�of�dairy�flavour�intensity�

(e.g. cream, butter)

THE SOLUTION:

• Cream concentrate @ 0.5%

CASE STUDY: BECHAMEL SAUCE: 20% CALORIE REDUCTION

10

0

BUTTERY

CREAMY TASTE

CREAMY MOUTHFEELCOOKED MILK

INDULGENCE

FULL FAT

SOLUTION

FAT REDUCED

4 268

Pizza

Creamy curry sauces

Bechamel sauce

READY MEALS UP TO 30% REDUCTION IN FAT

SAUCES UP TO 60% REDUCTION IN FAT

Dressings & Dips

Mayonnaise

SYNERGY SOLUTION

AUTHENTICDAIRY TASTE

APPLICATIONSSUGAR REDUCTION

30%

50%

30%

20%

—

30%

30%

30%

30%

CALORIE REDUCTION

—

—

15%

15%

10%

—

—

—

23%

BISCUITS

COOKIES

CAKES & MUFFINS

FROSTING

DESSERTS

CHEESECAKE

ICE CREAM

FLAVOURED YOGURT

BAKERY

DAIRY

SAVOURY

PUFF PASTRY

—

—

—

17%

10%

21%

READY MEAL SAUCES

PIZZA

DIPS & DRESSINGS

To find out more about how we can partner with you to achieve nutritional improvement, contact our team of experts.

E: healthforthenation@synergytaste.com T: +44 (0)1494 492 222

WHY CHOOSE SYNERGY?

Understanding flavour from pasture to plate

Solutions to tackle loss in both flavour and mouthfeel

Clean label declaration

Expert R&D and product application support

Sensory panel validation

If you would like to discover more about our innovative range of flavours, extracts and concentrates please contact us:

Ballineen,Co. Cork,Ireland

T +353 (0) 23 88 22000 @SynergyFlavours

SYNERGY IRELAND CARBERY GROUP

Ballineen,Co. Cork,Ireland

T +353 (0) 23 88 22000E info@carbery.com

Hillbottom Road,Sands Industrial Estate,High Wycombe, Bucks. HP12 4HJ

T +44 (0) 1494 492222E healthforthenation@synergytaste.com

SYNERGY FLAVOURS LTD