Synergy unites more ingredients under Saporesse

08-Dec-2008 - Last updated on 08-Dec-2008 at 12:04 GMT

Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.

Saporesse is geared towards providing solutions for bakery, dairy and savoury foods, and the ingredients under the brand are seen as building blocks towards providing customers with solutions tailored towards their needs.

Launched in 2005, Saporesse was originally comprised of natural yeast extracts (Brewers’ yeast and lactic yeast) as flavour enhancers for savoury foods. The challenges these address include salt reduction and the growing need for clean label declarations.

However Synergy, a subsidiary of Carbery, also offers some dairy ingredients and flavourings which, although previously not called Saporesse, can actually be used in conjunction with others. Uniting these was seen as a way to make it clearer to customers exactly what is available.

The reorganisation does not entail new launches at the moment, but Synergy’s overall offering is understood to have grown over time.

One formulation, many challenges

Donna Rose, customer marketing manager at Synergy, explained that manufacturers are often looking to tick a number of boxes with their food formulations or reformulations.

“Manufacturers are keen to respond to the demand for reduced salt and fat,” she said. “However, they also want to ensure that the taste, mouthfeel and quality of their products do not suffer as a result.”

Clean-label and natural product declarations also remain priorities – but in the current era of volatile prices and financial instability, companies are also keeping a closer eye than ever on costs.

What’s called Saporesse?

Synergy says its extended Saporesse range “includes a wide choice of ingredients that increase mouthfeel, salt and fat perception while improving overall product flavour.”

The ‘Saporesse Enhancers’ are said to increase succulence and taste in low salt and low fat products, while the ‘Dairy and Savoury Boosters’ aim at greater depth of flavour by combining a yeast extract with a natural flavouring.

The ‘Cheese Ultimate’ is a combination of yeast, cheese and natural flavouring, and is claimed to give the creamy mouthfeel normally produced with dairy ingredients.