Page 47 - Ameft Journal 2021-III

Synergy’s new citrus portfolio with an Italian twist Synergy Flavours has drawn on the 130-year heritage of its Ital- ian business to develop a new Italian Provenance citrus range, which taps into consumer demand for ‘premium- ization’ and increased product trans- parency. The extracts, developed us- ing traditional extraction techniques to produce distillates, infusions and washes, using Calabrian lemon, Italian blood orange, Italian bergamot, Sicil- ian blonde orange, Sicilian mandarin, Sicilian lemon and Ligurian / Sicilian chinotto. The new extracts deliver signature flavors to products from beverages, to baked goods and dairy products. Cus- tomers can add a sweet and juicy taste to their products with Sicilian blonde orange, or a complex sweet and sour note with Sicilian mandarin. For a dis- tinct fresh, zesty aroma with a bitter and pungent profile, they can consider Italian bergamot, which is particularly suited to tea (Earl Grey), juices and al- coholic beverage applications. Giorgio Ferluga, technical manager, Synergy Flavours Italy, commented: “Italy is world-renowned for citrus and particularly lemon, which has been cultivated here for over 1,000 years. Processing the highest quality fruits directly from nature in a sustainable way enables us to deliver natural and authentic citrus profiles that meet the specific application requirements of our customers. Our contracts and agreements with domestic suppliers in Italy’s growing regions guarantee reliable and efficient supply. Along- side this, our rich heritage and citrus know-how means we can help provide new inspiration to our customers so that they can excite consumers’ taste buds.” Synergy has decades of experience in developing citrus profiles using a range of extraction methods and using different techniques to create natural flavors . This expertise has culminated in Synergy’s new global Citrusology- programme, which includes a series of educational webinars, which help food and beverage manufacturers to explore the nuances of flavor across regions and citrus varieties. The goal of this programme is to help customers find their path to provenance, whether that be through a natural flavor which delivers a signature tone and is remi- niscent in profile to the provenance material, or by enabling provenance declarations through named source ingredients, such as the new Italian extracts. Vicky Berry, European Business De- velopment Manager, Synergy Flavours, commented: “While provenance is a growing trend for consumers, manu- facturers have many choices and con- siderations when it comes to creating a provenance-inspired citrus product. In some markets and for some con- sumers, using named source materials is the preference, however, there are regulations and supply considerations to be taken into account. There is no ‘one size fits all’ and a whole world of possibilities exist when innovating with citrus. We work collaboratively The new extracts deliver signature flavors to products from beverages, to baked goods and dairy products. Customers can add a sweet and juicy taste to their products with Sicilian blonde orange, or a complex sweet and sour note with Sicilian mandarin. with every customer to help them to take their citrus products to a new level.” (Source: Synergy Flavours) www.ameftft.com 21 AM 7 A 32 ME E F INGREDIENTS F T T 3 20 02 14 4 7