Asian Stocks Slide as Chip Shares Tumble Ahead of Key U.S. Jobs Report 
Japan Signals Surprise Yen Intervention Strategy as BOJ Hawkish Stance Puts FX Traders on Alert 
US Dollar Rises as Fed Rate Outlook Stays Hawkish, Euro Slips and Yen Near 40-Year Low 
Yes, government influences wages – but not just in the way you might think 
Heritage, desire and diplomacy: why China still values scotch whisky 
Can your cat recognise you by scent? New study shows it’s likely 
Britain has almost 1 million young people not in work or education – here’s what evidence shows can change that 
China Services PMI Beats Forecasts as Strong Demand Supports June Growth 
Switch Seeks $2 Billion Funding at Nearly $50 Billion Valuation Ahead of Potential IPO 
Mary Daly Says AI Uncertainty Clouds Fed Rate Outlook Despite Restrictive Policy 
Suncorp Cuts 2026 Premium Growth Forecast as Australia, New Zealand Markets Weaken 
Office design isn’t keeping up with post-COVID work styles - here’s what workers really want 
Trump Administration Declines USMCA Renewal, Opens Talks on New Trade Changes 
Japan Signals Readiness to Act on Yen as Intervention Speculation Grows 
Booked to travel through the Middle East? Here’s why you shouldn’t cancel your flight 
Synergy Flavours has launched fresh milk and UHT milk flavors to replicate the taste of traditional milk.
The products are anticipated to deliver the "dairy-type character that consumers increasingly expect in plant-based milk, providing creaminess, indulgence, and sweetness across a range of bases, including soy, oat, and pea," according to Synergy.
Synergy has investigated a variety of plant proteins as part of the flavor development process to evaluate how their taste profiles differ from milk protein.
Synergy has examined a variety of plant proteins as part of the flavor development process to evaluate how their taste profiles differ from milk protein.
Cow's milk and soy milk have very different aromas, and soy protein has taste issues including bitter and hay-like notes that need to be resolved to give the best flavor qualities that customers today demand from plant-based alternatives.
Natalie Sheil, category manager at Synergy Flavours, noted that the plant-based milk market has been growing rapidly, and consumers are increasingly expecting products to have similar attributes to those of cow’s milk.
Customers are still looking for producers of goods that mimic the creamy texture and dairy flavor of cow's milk. To ensure that consumers can enjoy plant-based goods as much as their dairy counterparts, she continued, Synergy takes into account every component of the eating experience, including texture, scent, masking, depth, balance, and flavor.
