R&D News: Synergy Flavors releases a study on protein and flavor masking
Beverage ingredient suppliers announce new hires
Synergy Flavors Inc., Wauconda, Ill., concluded a recent 2014 study on protein that advances the science of masking off-notes associated with protein-enriched sports nutrition products. The study, conducted in collaboration with North Carolina State University (NCSU), focused on the sensory analysis and flavor chemistry of various protein sources. For several years, Synergy researchers have been looking closely at how dairy proteins bind and interact with flavor compounds. For the first time, the research has been extended to include a wider variety of protein sources, enabling Synergy to develop fresh, innovative, optimized flavors for a variety of protein-based formulations, the company says.
Ganeden Biotech, Cleveland, Ohio, revealed that GanedenBC30 (Bacillus coagulans GBI-30, 6086) has been approved by food and drug authorities in four Asian markets. GanedenBC30 now will be available in Japan, India, Taiwan and the Philippines as an ingredient for food and beverage fortification.