Sensient offers new flavour profiles

The new collection of ‘Trends to Taste’ flavours provide inspiration for up-to-date product launches and targeted brand positioning, says Sensient Flavors, a company which uses proprietary technologies to create value-added flavour systems and customised solutions for customers in the beverage, and sweet and savoury segments.

The flavours also can serve as a basis for the spinning of captivating tales around the end product. The multifaceted flavour Strega was inspired by niche products that have become an integral part of mainstream culture. Named after an Italian herbal liquer, the flavour offers a complex mix of cinnamon, juniper, mint, anise and fennel. The liquer, originally used for its medicinal properties, is now enjoying a renaissance as a digestif and cocktail constituent. The Strega flavour has numerous application possibilities and delivers a unique taste kick to a variety of foods and drinks.

Today, flavours synonymous with certain foods and drinks are seeping into the wider public consciousness as part of an evolving social transformation. Sensient Flavors exemplifies the idea of qualitative change with Oud flavour. The musky, warm woody and balsamic notes come from the tropical agar tree. When the tree gets infected with a parasitic mold, its wood starts producing fragrant resin. As the result, the original disease helps create one of the most expensive ingredients for the perfume industry, as well as a promising flavour component for foods.

(Photo: Shutterstock | courtesy of Sensient Flavors)

Young consumers, in particular, focus on holistic wellness and often look upon food as a form of medicine. Multi-functionality and health benefits are therefore an intrinsic part of their expectations. Ajwan, a traditional Indian spice, fulfils both needs – as a culinary ingredient and Ajurvedic remedy. The sweet, pungent and bitter Ajwan flavour combines notes of thyme, oregano, cumin and anise, and helps food manufacturers bring added value to their 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. Much like “Ispahan” - the signature dessert of the legendary pastry chef Pierre Hermé, made of rose, raspberries and lychee. When merged together, these individual ingredients create a wonderfully surprising taste combination; at the same time, the sweet and creamy Ispahan flavour captivates with the harmony of fruity and floral notes.

The 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 licorice, bringing a spicy touch to savoury foods, baked goods, desserts and even beverages.

James Street, Marketing Director EMEA, comments: “The intention of “Trends to Taste” is not only to inspire innovation, but also provide actionable insights to narrow the gap between a brand and its consumers. At Sensient, we believe that understanding consumers in the broader context of socio-cultural trends is vital in order 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 gives a comprehensive picture of the current factors affecting consumers’ mind-set and behaviour. It is based on the company’s own trend monitoring program consisting of i.a. 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.