Synergy Flavours
Promotional featureLooking ahead to 2022: How the pandemic is shaping the future of food and drink
As the UK food industry approaches the final months of another extraordinary year, it’s a good time to take stock and assess the continued impact of the Covid-19 pandemic. Here, Synergy looks at the influence it believes this will have on consumer behaviour and trends leading into 2022, as well as what it could mean for the bakery market specifically.
Promotional featurePlant-based bakery: tackling the flavour challenges
Creating tasty plant-based bakery goods can be challenging. But effective flavour research can help to make these as appealing and indulgent as traditional bakery products, says Natalie Sheil, bakery category manager at Synergy Flavours
Promotional featureHealth vs indulgence: finding the right balance to satisfy consumers
Key consumer trends influencing the bakery snacking market in 2020 and beyond highlight opportunities for bakers to satisfy consumers with guilt-free indulgence. Natalie Drake, bakery category manager at Synergy Flavours, takes a closer look.
Promotional featureMelting the hearts of the nation: why cheese is a popular choice for bakery
Finding and using the right cheese for your savoury bakery product is not as straightforward as it might seem
Promotional featureChocolate and bakery – a recipe for success
Brits are a nation of chocoholics, with quality products increasingly in demand. Natalie Drake, Category Manager, Synergy Flavours, illustrates how bakers can capitalise on this trend and keep consumers coming back for more.
Promotional featureVersatile vanilla: harnessing the world’s oldest flavour
Hugh Evans, Marketing Manager Europe and Asia at Synergy Flavours explains why vanilla’s complexity keeps bakers coming back for more
Promotional featureOptimise the buttery taste: a cost-effective solution
With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?
Promotional featureLooking to reduce sugar in baked goods? Here’s how
Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.