Sensient Flavors introduces a fat-soluble flavor for fillings in bakery, confectionery and dairy applications.
Nine taste profiles have been developed as internal concepts, either as single or dual flavors: apple and almond, banana split, butter mint, cherry, mango, orange and ginger, peanut, praline and smoked coconut.
All of the flavors are natural, suitable for vegan concepts and are Kosher certified. In addition, the peanut and almond flavors are ‘nut free’ nut flavors.
One key application for the new range is premium-filled chocolates, in which the flavors are incorporated into the chocolate ganache filling. To achieve special visual appeal, Sensient Colors’ Spectraflecks™ can be used. These colored film particles add color to food products and provide, for example, chocolate coatings with colorful highlights.
“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 recognize the consumer demand for sophisticated sensory experiences and, whether that need presents itself as bold flavoring combinations, exciting texture pairings or a unique appearance, with our portfolio, we are perfectly prepared to develop products that are on trend and fulfil the most important aspect of sweet treats — being indulgent,” says Simon Daw, director of marketing at Sensient Sweet Flavors Europe.