Making the Best of Cheese and Dairy in Bakery Products

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1 Making the Best of Cheese and Dairy in Bakery Products Ciarán Lynch, Innovations Manager, Synergy Flavours BSB Spring Conference 26th April 2017

2 PRESENTATION OVERVIEW Introduction to Synergy Current popularity of cheese in bakery Overview of cheese manufacture Sensory, biochemical and microbiological properties of natural cheese and their effect on bakery products Solutions to concentrate cheese and dairy taste in bakery Natural cheese and dairy flavour concentrates Lactic yeast extract enhancers Customised cheese taste for bakery Summary and conclusions

3 CARBERY GROUP GLOBAL REACH US Flavours Vanilla Heritage UK Flavours Extracts Seasonings Cuisine Pastes HAMILTON OHIO Extracts and Essences Ireland Dairy Flavours Dairy Ingredients Nutritional Ingredients Brazil Flavours Thailand Flavours

4 Global new product launches by flavour, bread and bread products, Mintel 2017 CHEESE BREAD MARKET Cheese is the most popular flavour in bread & bread product launches globally Mintel GNPD % 2.50% 2.00% 1.50% 1.00% 0.50% 0.00%

5 PRINCIPLES OF CHEESE-MAKING Three main principles involved in any cheese-making process Dehydrating Acidification Salting 2 litres milk 200g cheese

6 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE Protein structure and aggregation The un-locked flavour potential of cheese Cheese microbiology Cheese formatting Variability in cheese taste

7 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE - PROTEIN STRUCTURE Rennet is added and Casein micelles become unstable and they start to aggregate to form a gel. Fat, water, lactose is trapped within the gel

8 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE Protein structure Disadvantage Advantage Phase Separation & Flowability Stretch (e.g. Mozzarella)

9 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE The unlocked flavour potential of cheese Flavour development in cheese is caused by the degradation of milk protein and milk fat Enzymes present in cheese are responsible for this This degradation is limited in natural cheese, even aged products Typically maximum 30% for protein and 2% for fat Biochemically, there is considerable potential for the creation of more taste and aroma compounds

10 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Cheese microbiology

11 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Cheese formatting

12 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Variability in cheese taste originating from variation in composition

13 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Given the properties of cheese just described, how can we optimise the taste performance of cheese in bakery applications? Synergy yeast extract technology Synergy cheese concentrate technology Cheese flavour solutions for bakery applications

14 SYNERGY YEAST EXTRACT YEAST PROPAGATION

15 SYNERGY YEAST EXTRACT FLAVOUR DEVELOPMENT Whey Permeate Fermentation Autolysis Proteins Carbohydrates Nucleic acids Peptides Amino acids Insoluble fibre & starch particles Soluble, Poly- & Oligosaccharides AMP GMP CMP UMP Glutamine Glutamic acid IMP 15

16 SYNERGY CHEESE CONCENTRATE TECHNOLOGY Flavour formation pathways Milk Fat Breakdown Milk Protein Breakdown Taste & Aroma of Cheese Milk Sugar Breakdown

17 SYNERGY CHEESE CONCENTRATE TECHNOLOGY Factors affecting accelerated ripening Moisture Mixing Temperature Enzyme Level Culture Level

18 CUSTOMISED CHEESE TASTE FOR BAKERY Synergy lactic yeast extracts Cheese solutions for bakery Synergy cheese concentrates Synergy natural flavours

19 CUSTOMISED CHEESE TASTE FOR BAKERY PRODUCT EXAMPLE Overall flavour intensity Bread Acidic 4.0 Cheese bread 5% Cheddar Savoury Mature Cheese bread 5% Cheddar + cheese solution Cheese bread 30% Cheddar Toasted Buttery Sweet caramelised Milky/creamy

20 VERSATILITY OF CHEESE IN BAKERY

21 WORLD FLAVOURS USA Monteray Jack & chilli cornbread Turkey Feta & beef Pide Brazil Pao De Queijo Parmesan & tapioca Italy Pesto & Mozzarella Focaccia

22 SUMMARY AND CONCLUSIONS Cheese is a complex biochemical and microbiological food matrix It is dynamic in its sensory and biochemical properties It is a universally popular taste profile in food globally There are processing challenges associated with using cheese as an ingredient in bakery applications However, there are solutions which assist with intensifying and standardising cheese flavour in bakery applications also

23 @SynergyFlavours THANK YOU Ciarán Lynch Innovations Manager Synergy Flavours Synergy Flavours Ltd Hillbottom Road, Sands' Industrial Estate, High Wycombe, Bucks. HP12 4HJ +44 (0)

HEALTH. for the NATION

HEALTH. for the NATION HEALTH for the NATION INSPIRING TASTE WHO WE ARE We are a leading global innovator in flavourings, essences and extracts and proprietary dairy ingredients. We have over 130 years of flavour experience