Research needs focus

The commercial success of a product serves as a direct confirmation of the successful research and development work that brought it into being. The following are examples of some of the areas of research being pursued in the Flavor & Nutrition Division:

  • Continuing to develop encapsulation technologies for stabilizing flavorings, making flavors last longer and masking the unpleasant tastes of various components
  • Finding ways of reducing MSG (monosodium glutamate) in flavorings used for savory applications
  • Creating flavorings that allow manufacturers to produce foods and beverages that are low in sugar, fat or salt without sacrificing taste
  • Extracting natural products such as citrus, vanilla and other plant materials
  • Developing natural flavoring systems for clean label applications


Functional foods and beverages represent another interesting market segment that we have opened up – and one that is growing markedly faster than its counterparts. We are concentrating on products that sacrifice much of their flavor due to the presence of functional ingredients, i.e., valuable foods that are not marketable without our flavoring systems.

LC Taste®

“LC Taste®” from Symrise is a breakthrough in objective sensory analysis

Existing methods for analyzing flavors and flavoring substances are sometimes subject to certain limitations or may be extremely complicated. Symrise has now made a critical leap forward, opening up an innovative new chapter in the sensory analysis of food products. We have developed a new high-temperature liquid chromatography method known as “LC Taste®” that allows researchers to separate aroma molecules and flavoring components from solutions.

The key advantage of LC Taste® over existing methods is that mechanical analyses and human taste tests can be performed simultaneously on flavoring and aroma compounds.

Identify off-flavors with LC Taste® – a new taste evaluation tool

LC Taste®

  • allows simultaneous technical detection and human taste evaluation.
  • offers a quick and efficient “taste screening” option.
  • is useful for a direct determination of the “taste activity value.”
  • is an interesting tool for studying synergetic effects in formulations.


Encapsulation

Symrise Encapsulation Technologies

When shopping for groceries, consumers decide whether to buy a product based on a number of different sensory characteristics. They’re looking for products that can offer them new, innovative sensations in terms of mouth feel, consistency, taste and flavor release.

The sensory profile of a flavor is usually affected by the encapsulation process, however. Symrise has analyzed the sensory effects of all encapsulation technologies and we know how to treat and adapt flavors before starting the encapsulation process.

Thanks to our encapsulation expertise, Symrise customers benefit from current trends in FMCG markets and distinguish their products from those of their competitors by offering unique sensory experiences.

Advantages of encapsulated flavors

Optimized for application

  • optional coloring
  • visual effects
  • masks unpleasant odor or taste
  • burst effects


Optimized handling

  • converts liquid into convenient powder form
  • reduced odor
  • free flowing, no caking
  • dust free
  • low water content
  • prevents unwanted changes during thermal processing
  • facilitates the mixing of normally incompatible ingredients


Optimized properties

  • optimized preservation of profiles
  • longer shelf life
  • flavor release control