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.

Sensory research, based on the company report which tracks global sociocultural shifts and trends, inspires up-to-date product launches and targeted brand positioning. These flavours also serve in telling a story – a big trend at the moment.

The multifaceted Strega flavour is named after the Italian herbal liqueur. The flavour offers a complex mix of cinnamon, juniper, mint, anise and fennel. The liqueur, originally used for its medicinal properties, is now enjoying a renaissance as a digestif and cocktail constituent. This flavour has numerous application possibilities and delivers a unique taste kick to a variety of foods and drinks.

Flavours synonymous with certain food and drinks are seeping into the wider public consciousness as part of an evolving social transformation. This is illustrated with the new Oud flavour. Its musky, warm woody and balsamic notes come from the tropical agar tree.

When the tree gets infected with a parasitic mould, the wood starts producing fragrant resin. The original disease, therefore, helps create one of the most expensive ingredients in the perfume industry, and a promising flavour component for food.

Young consumers, in particular, focus on holistic wellness and often look upon food as a form of medicine. Multifunctionality and health benefits are an intrinsic part of their expectations.

Ajwan, a traditional Indian spice, fulfils both needs – as a culinary ingredient and Ayurvedic remedy. The sweet, pungent and bitter flavour combines notes of thyme, oregano, cumin and anise, and helps food manufacturers to bring added value to products.

Smart homes and cyborg technologies are just a couple of examples of the interconnectedness that shapes our world today. The outcome of this connection is more than just the sum of its parts, like Ispahan – the signature dessert of the legendary pastry chef Pierre Hermé, constructed of rose, raspberries and lychee.

When merged, these individual ingredients create a wonderfully surprising taste combination. Sweet and creamy, the Ispahan flavour captivates with the harmony of fruity and floral notes.

Sensient Flavors’ aromatic mix Tears of Chios pays homage to Mother Earth and her unique gifts – treasured more than ever at a time of environmental instability. In a process unchanged for the past 2500 years, residents of the island Chios in the Aegean Sea harvest the resin of the mastic tree. The hardened liquid washed by hand and dried is known as Tears of Chios. The eponymous flavour has notes of cedar, vanilla and liquorice, bringing a spicy touch to savoury foods, baked goods, desserts – even beverages.

Flavours synonymous with certain food and drinks are seeping into the wider public consciousness as part of an evolving social transformation

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. •