Synergy Flavours adds to its citrus portfolio with new Italian extracts

Synergy Flavours has drawn on the 130-year heritage of its Italian business to develop a new Italian Provenance citrus range, which taps into consumer demand for premiumisation and increased product transparency. The extracts, developed using traditional extraction techniques to produce distillates, infusions and washes, include Calabrian lemon, Italian blood orange, Italian bergamot, Sicilian blonde orange, Sicilian mandarin, Sicilian lemon and Ligurian / Sicilian chinotto.

The new extracts deliver signature flavours 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. For a distinct fresh, zesty aroma with a bitter and pungent profile, they can consider Italian bergamot, which is particularly suited to tea (Earl Grey), juices and alcoholic 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 Italian growing regions guarantee reliable and efficient supply. Alongside 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 flavours. This expertise has culminated in Synergy’s new global Citrusology programme, which includes a series of educational webinars, that help food and beverage manufacturers to explore the nuances of flavour 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 flavour which delivers a signature tone and is reminiscent 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 Development Manager, Synergy Flavours, commented: “While provenance is a growing trend for consumers, manufacturers have many choices and considerations when it comes to creating a provenance-inspired citrus product. In some markets and for some consumers, 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 with every customer to help them to take their citrus products to a new level.”



Image credit: Synergy Flavours
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