C O L O U R & FL AVO U R S
Novel flavours with a story to tell Sensient Flavors presents its new Trends to Taste flavour collection. With sophisticated profiles, these new creations are sure to excite and delight consumer palates.
S
ensory research, based on the
Ajwan, a traditional Indian spice, fulfils
company report which tracks global
both needs – as a culinary ingredient
sociocultural shifts and trends,
and Ayurvedic remedy. The sweet,
inspires up-to-date product launches
pungent and bitter flavour combines
and targeted brand positioning. These
notes of thyme, oregano, cumin and
flavours also serve in telling a story – a
anise, and helps food manufacturers to
big trend at the moment.
bring added value to products.
The multifaceted Strega flavour is named after the Italian herbal liqueur. The flavour offers a
Smart homes and cyborg technologies interconnectedness that shapes our world today. The
juniper, mint, anise and
outcome of this connection
fennel. The liqueur,
is more than just the sum
originally used for its
of its parts, like Ispahan –
medicinal properties, is
the signature dessert of the
as a digestif and cocktail constituent. This flavour has numerous application possibilities
legendary pastry chef Pierre Hermé, constructed of rose, raspberries and lychee. When merged, these individual
and delivers a unique taste kick to a
ingredients create a wonderfully
variety of foods and drinks.
surprising taste combination. Sweet
Flavours synonymous with certain
and creamy, the Ispahan flavour
food and drinks are seeping into the
captivates with the harmony of fruity
wider public consciousness as part of an
and floral notes.
evolving social transformation. This is
Sensient Flavors’ aromatic mix Tears
illustrated with the new Oud flavour. Its
of Chios pays homage to Mother Earth
musky, warm woody and balsamic notes
and her unique gifts – treasured
come from the tropical agar tree. When the tree gets infected with a parasitic mould, the wood starts
more than ever at a time of environmental instability. In a process unchanged
producing fragrant resin. The
for the past 2500 years,
original disease, therefore,
residents of the island
helps create one of the most
Chios in the Aegean Sea
expensive ingredients in the perfume industry, and a promising flavour component for food. Young consumers, in particular, focus
harvest the resin of the mastic tree. The hardened liquid washed by hand and dried is known as Tears of Chios. The
on holistic wellness and often look
eponymous flavour has notes of cedar,
upon food as a form of medicine. Multi-
vanilla and liquorice, bringing a spicy
functionality and health benefits are
touch to savoury foods, baked goods,
an intrinsic part of their expectations.
desserts – even beverages.
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Food Review | August 2020
“Flavours synonymous with certain food and drinks are seeping into the wider public consciousness as part of an evolving social transformation”
are just a couple of examples of the
complex mix of cinnamon,
now enjoying a renaissance
Captivating flavours for the millennium
James Street, marketing director EMEA, comments, “Trends to Taste intends to inspire innovation, and provide actionable insights to narrow the gap between a brand and its consumers. We believe that understanding consumers in the broader context of sociocultural trends is vital to drive stronger product performance in the marketplace. We encourage our clients to use the insights of our latest trend report to innovate and create value for their consumers.” Published annually, the Trends to Taste Report offers a comprehensive picture of the current factors affecting consumers’ mindset and behaviour. It is based on the company’s trend monitoring programme consisting of i.e. data analysis from syndicated research, in-depth market excursions, tracking social media, and speaking to end consumers locally. Trends to Taste flavours symbolise the latest influences of today’s world and contribute to captivating storytelling through the final product. •
Sensient Flavors www.sensientflavors.com
