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Synergy v2 [Shared]

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Transcript of Synergy v2 [Shared]

Group
Introductio
n
About
Taste the
difference
with
Synergy Flavours
We aim to deliver
innovative
,
sustainable
and
high quality products
to help you and your suppliers achieve sugar and calorie reduction targets, across key categories set out by Public Health England.
Central to our Group is an enduring
taste

philosophy, inspired by

nature
and
quality
ingredients. Proprietary dairy technologies, vertical integration and global sourcing enable us to provide you with cost-effective, high quality dairy flavour solutions to meet the technical and commercial challenges you face.
Our global innovation approach brings together our group expertise in proteins, fermentation science and enzymology (Carbery), and flavour extraction and creation (Synergy), leveraging our very best capabilities to offer
unique
,
high performing
dairy flavour solutions.
The
Headquartered in
Cork, Ireland
Nutrition Ingredients
Leading global manufacturer of
Founded
50 years
Flavours
Cheeses
ago
(1965)
Sales of
€400M
(2017)
Selling in over
50
international markets
Synergy Pure

Headquarter
UK
Taste
Dairy
Technical Expertise
Creation
Matching
Masking
Applications
Marketing
Cross Category
Flavour
Expertise
Our Locations
Hamilton, Ohio
Extracts and Essences
Brazil
Flavours
Ireland
Dairy Flavours
Dairy Ingredients
Nutritional Ingredients
UK
Flavours
Extracts
Seasonings
Cuisine Pastes
US
Flavours
Vanilla Heritage
Thailand
Flavours
What We Do
Marketing
Flavour Creation
Food Science
Flavour Application
Global and local market consumer trends
Category focused
Gap analysis
NPD line extensions - recommendations
Innovative team
Tailored solutions
In-house supply chain of dairy flavours and essences
Regulatory support
Full analytical lab: GCMS, GCO, SAFE etc.
From flavour chemistry to culinary technology
Sensory suite with mobile technology
Consumer focused
Customer intimacy
Product knowledge
Process understanding
On bench/ pilot plant development for a variety of applications
Our
Science-led
Approach
Our extensive research platform includes a comprehensive range of sensory and analytical techniques that enable us to work effectively with a full spectrum of food matrices.
Sensory team
Provide insight on sensory challenges
Impartially evaluate new solutions
Provide evidence of significant improvement in sensory qualities.
Synergy™ analytical team capture data on 1000s of different flavour compound.
Synergy™ application team evaluate the solution in a range of applications to assess suitability for market.
Synergy™ flavour team create a solution to overcome the challenges and add value.
As a co-operative owned group, we guarantee the integrity and quality of our supply chain by placing sustainability and social responsibility at the core of our business model.
Group
Sustainability
Developing Employees
Early Career Development
Respect & Dignity in the workplace
Health & Safety
Improving efficiencies and reducing our footprint:
Carbon, Water ,Waste
Soil Nutrient Management
Resource Optimisation
Bio-diversity Programme
Animal Health and Welfare
Community Development
Social
Sport
Education
Quality
Nutrition
Responsible Sourcing
Leading Irish Milk Price
Winner of the the Excellence in Sustainability award at the Agribusiness awards 2017 (2nd year running) and Green Energy award 2018 & Green Food and Beverage Award 2016 in recognition for outstanding achievements in the following areas:
Sustainability
Highlights
Carbery Greener Dairy Farms™

In 2012 Carbery launched Greener Dairy Farms™ an innovative, dairy efficiency programme designed to measure, monitor and optimise resource allocation and best practice on farm. This will allow us to measure at an individual farm level
Carbon Footprint
Water Footprint
Energy Footprint

Ireland’s first for best practice
Workplace
Focus
Talent Management
Employee Engagement
Strategic Skills
Workplace
Focus
Carbery is committed to supporting the local community in a variety of sporting, social and educational projects.
Sponsorship of local sports teams and social events
“Business in the Community”: an educational initiative to encourage and better prepare students progressing to higher education.
Support rural ecosystem projects which preserve and enhance the natural habitat
Our Health
for the Nation Pledge

At Synergy, 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.
The Health
of the Nation

The new childhood obesity plan states that ‘All sectors of the food and drinks industry are challenged to reduce overall sugar across a range of products that contribute to children’s sugar intakes by at least 20% by 2020, including a 5% reduction in 2017’. Further guidelines include a 20% calorie reduction by 2024.
The Facts
Children aged 2-15 are obese or overweight in the UK
Over 1 in 3
Cost to the NHS of obesity-related diseases in 2015
£5.1bn
Most children in the UK are consuming 3 times their recommended daily amount of sugar every day
Triple
How much is too much?
5 cubes
(19g)
4-6 year olds
6 cubes
(24g)
7-10 year olds
7 cubes
(30g)
Triple
Reduce calorie levels though reformulation
What's the

Best Course of
Action?
Reduce portion sizes
Steer consumers towards lower calorie alternatives
Know Your Numbers
'Calorie Creep'
Draws Attention to Portion Sizes
Widespread healthy eating intentions
What do
Consumers
Think?
Mintel, Attitudes towards Healthy Eating, 2018
The way in which consumers define 'healthy' has evolved over time. At the present time, sugar is the nutrient of most concern to UK consumers.

In the UK, 'low calorie' is sought by 35% of consumers, putting 'low calorie' as the sixth most sought-after attribute in healthy foods.
Mintel, Attitudes towards Healthy Eating , 2018
Taste is paramount…
of consumers agreed that taste was the most important factor when choosing a product in store.
84%
of consumers agreed that taste was more important than healthiness of cakes.
55%
of women agree that what you eat has a direct impact on your emotional wellbeing, compared to 58% of men.
75%
Dairy Taste
Optimisation
With over 130 years flavour expertise and a rich dairy tradition, Synergy is in the unique position to offer clean and natural dairy flavour solutions, which deliver unique properties and qualities and a signature taste to your products.

Our capabilities include:
World class dairy manufacturing platform
Supply chain – milk traceable to the farm
Advanced biotechnology, fermentation and enzymatic processes
Flavour creation and sensory science capabilities
Dairy Taste -
Core Technologies
Pasture based Milk Supply
Grass roots sustainability
Proof of Provenance
Greener Dairy Farms™
Cheese Technology
Dairy Technology
Lactic Yeast Technology
Sensory Science
Analytical Flavour Research
Dairy Flavour Solutions
Milk
Cream
Butter
Cultured dairy
Cheese
Primary Raw Material
Proprietary Technologies
Science & Research
Dairy Solutions
Dairy Flavour
Generation Pathway
Milk
Cheese Curd
Ripening
Whey
Cream
Cultured Butter
Cultured Cream
Whey Protein
Permeate
Lactic Yeast
Ultrafiltration
Fermentation
Fermentation
Fermentation
Flavour Compounding
Autolysis
Cheese Flavour Solutions
Lactic Yeast Extract
Daily Flavour Solutions
Dairy
Portfolio
Cheese Flavour Solutions
Butter Flavour Solutions
Dairy & Cultured Dairy Flavours
Flavour Solutions
Benefits-in-Use
‘Ultra Ripened’ Cheese Concentrates
Natural Cheese Flavours
Dairy Yeast Extracts
Up to 50% cheese replacement
Up to 20% fat reduction
Clean label solutions
Natural Butter Concentrates
Natural Butter Flavours
Up to 100% butter Replacement
Up to 40% fat reduction
Natural Cream Concentrates
Natural Flavours
Dairy Enhancers
Up to 50% cream reduction
Up to 40% fat reduction
100% replacement of double
with single cream
Ultra
Ripened
Cheese Concentrate
Derived from the accelerated maturation of natural cheese
Proprietary ingredients & processing conditions to create liquid or paste cheese concentrates
Flavour Concentration 10-30x when compared to Cheese
Clean label declaration as “Cheese” or “Natural Flavour”
We offer a wide variety of profiles including Cheddar, Emmental, Gouda and Monteray Jack.
Cheese Concentrates –
Flavour Development
Flavour Formation Pathways
Taste & Aroma of Cheese
Milk Fat Breakdown
Milk Protein Breakdown
Milk Sugar Breakdown
Cheese
Enhancement

in Baked Goods
ackground
The use of natural cheese in baked goods can be challenging due to the issue of oil separation during baking. For creating an intensive cheese taste, a large amount of cheese needs to be added which presents both cost implications and meeting salt targets more difficult. A third challenge is the incorporation of cheese into the dough. In contrast, Synergy cheese flavour solutions can be used in baked goods to enhance cheese taste, delivering authentic cheese flavour and aroma without impacting texture or the product process.
B
he Sensory Challenge
THE SENSORY CHALLENGE
Reducing cheese poses a number of flavour and taste challenges.

Loss of key flavour components and intensity
Mature notes
Umami
Buttery and creamy notes
Flavour intensity and length
T
pplication Details: Cheese Bread
Up to 50% RM cost savings
A
Cheese
Enhancement
in a Reduced Cheese Bread
Synergy Solutions
Build back cheese taste and intensity
Salt reduction
Improved process stability
Cheese Reduction in
Sauce & Seasonings
ackground
Synergy cheese flavour solutions help you to reduce cheese content by up to 50% by enhancing perceived creaminess and building back taste and mouthfeel.
Synergy’s Ultra ripened cheese concentrates offer the additional benefit of being clean label, declared as ‘cheese’.
B
he Sensory Challenge
Reducing cream poses a number of flavour and taste challenges with negative attributes most pronounced at 50% reduction.

Loss of key flavour components
Mature notes
Umami
Buttery and creamy notes
Flavour intensity and length
T
pplication Details: Cheese Bread
Up to 30% RM cost savings
A
Dairy Taste -
Core Technologies
Pasture based Milk Supply
Grass roots sustainability
Proof of Provenance
Greener Dairy Farms™
Cheese Technology
Dairy Technology
Lactic Yeast Technology
Sensory Science
Analytical Flavour Research
Dairy Flavour Solutions
Milk
Cream
Butter
Cultured dairy
Primary Raw Material
Proprietary Technologies
Science & Research
Dairy Solutions
Dairy Yeast
Extract
Yeast derived from the fermentation of cheese whey permeate

Proprietary technology for yeast growth and conversion into yeast extract

Clean fermentation with no ingredient additions

Taste enhancement ability created via autolysis

Synergistic taste performance with dairy ingredients, particularly cheese

Declaration as “Yeast Extract” or “Natural Flavour”
Lactic Yeast Extract –
Flavour Development
Cheese Whey
Fermentation
Autolysis
Carbohydrates
Nucleic Acids
AMP
GMP
IMP
CMP
UMP
Insoluble, Fibre & Starch Particles
Soluble, Poly- & Oligosaccharides
Proteins
Peptides
Amino Acids
Glutamine
Glutamic Acid
Dairy Taste -
Core Technologies
Pasture based Milk Supply
Grass roots sustainability
Proof of Provenance
Greener Dairy Farms™
Cheese Technology
Dairy Technology
Lactic Yeast Technology
Sensory Science
Analytical Flavour Research
Dairy Flavour Solutions
Milk
Cream
Butter
Cultured dairy
Primary Raw Material
Proprietary Technologies
Science & Research
Dairy Solutions
Dairy
Concentrate
Derived from milk, cream, butter
Natural flavour concentration via proprietary culture and/or enzyme fermentation processing conditions to create liquid or paste concentrates
Flavour solutions available in powder format
Utilise WPC and flavour technology to create encapsulated, dairy flavour solutions which boost dairy taste and mouthfeel

Clean label declaration as;
Butter concentrate (paste): “Butter, SMP”
Butter concentrate (powder): “Natural Flavour”
Cream concentrate (paste): “Cream, SMP”
Cream concentrate (powder): “Natural Flavour”
Dairy Flavour Concentrates –
Flavour Development
Flavour Formation Pathways
Concentrated Dairy Flavour/ Protein Emulsification/Spray Drying
Milk Fat Breakdown
Milk Sugar Breakdown
Flavour Topnotes
Dairy Flavour Concentrates –
Role of WPC
Cream Reduction in
Sauce & Seasonings
ackground
Better-for-you products continue to grow market share and formulators face the challenge of offering a premium tasting product with reduced fat and dairy content. Synergy dairy flavour solutions help you to reduce cream content by up to 50% by enhancing perceived creaminess and building back taste and mouthfeel.
B
he Sensory Challenge
Reducing cream poses a number of flavour and taste challenges with negative attributes most pronounced at 50% reduction.

Loss of key flavour components
Creamy taste & mouthfeel
Dill & lemon
Buttery notes
Increased acidity
T
pplication Details: Cream & Herb Sauce
Up to 46% RM cost savings
A
Cream Reduction in a
Cream & Herb Sauce
Synergy Solutions
Cost Savings
Fat Reduction
Build back creamy taste and mouthfeel
Cheese
Reduction

in Baked Goods
ackground
Synergy butter solutions help you to replace up to 100% butter in your recipe, providing significant cost savings without compromising taste. Product applications include cookies and short bread, pastry and morning goods, fillings and toppings and savoury sauces and seasonings.
B
he Sensory Challenge
Reducing butter poses a number of flavour and taste challenges.

Loss of key flavour components
Creamy taste & mouthfeel
Richness of taste
Sweetness
T
pplication Details: Chocolate Filled Butter Biscuits
Up to 70% RM cost savings
A
Butter
Reduction
in Chocolate Filled Butter Biscuits
Synergy Solutions
Cost Savings
Fat Reduction
Build back creamy taste and mouthfeel
Butter
Replacement
in Fillings and Toppings
ackground
Synergy butter solutions help you to replace up to 100% butter in your recipe, providing significant cost savings without compromising taste. Product application includes cookies and short bread, pastry and morning goods, fillings and toppings and savoury sauces and seasonings.
B
he Sensory Challenge
Reducing butter poses a number of flavour and taste challenges.

Loss of key flavour components
Creamy taste & mouthfeel
Richness of taste
Sweetness
T
pplication Details: Butter Cream Icing
Up to 40% RM cost savings
A
Giving back to the vanilla growers of Madagascar

Synergy has funded 4 new schools since 2016 an initiative undertaken to give back to the underserved community of growers and processors who have been at the heart of Synergy Flavours’ success for decades.
Full transcript