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Natural, Fat-soluble Flavourings Allow For the Creation of Outstanding Indulgence Goods

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Natural, Fat-soluble Flavourings Allow For the Creation of Outstanding Indulgence Goods

Natural, Fat-soluble Flavourings Allow For the Creation of Outstanding Indulgence Goods
March 29
10:43 2017

Sensient Flavors has introduced innovative fat-soluble flavours for fillings in bakery, confectionery and dairy applications. Nine sophisticated taste profiles have been developed as internal concepts, either as single or dual flavours: apple & almond, banana split, butter mint, cherry, mango, orange & ginger, peanut, praline and smoked coconut. All of the flavours are natural, suitable for vegan concepts and are Kosher certified. In addition, the peanut and almond flavours are ‘nut free’ nut flavours.

One key application for the new range is premium filled chocolates, in which the flavours are incorporated into the chocolate ganache filling. To achieve special visual appeal, Sensient Colors’ Spectraflecks™ can be used. These are coloured film particles that add colour to food products and provide, for example, chocolate coatings with colourful highlights.

With comprehensive flavouring expertise as a core competence, Sensient is able to create authentic flavour profiles. Depending on the concept, the company develops tailored solutions in collaboration with its customers. To create multisensory experiences, Sensient’s experts can make use of a broad portfolio of complementary inclusions, including flavoured sugar crystals, popcorn, ground cookies and toffees. In addition, sauces and fillings also play a key role when it comes to exciting texture combinations; products with tailored viscosities are available, from caramels, chocolate and fruit-based varieties to coffee variants. In general, the sky’s the limit when it comes to product development.

“The global chocolate market is set to grow in volume by 5% and increase in value by more than 10% between 2015 and 2020. The challenge for manufacturers is to create products that stand out from the competition. We recognise the consumer demand for sophisticated sensory experiences and, whether that need presents itself as bold flavouring combinations, exciting texture pairings or a unique appearance, with our portfolio, we are perfectly prepared to develop products that are bang on trend and fulfil the most important aspect of sweet treats — being indulgent,” says Simon Daw, Director of Marketing at Sensient Sweet Flavors Europe.

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