Sensient Flavors Introduces 2020-2021 Flavor Collection

Sensient Flavors recently presented its new collection of ‘Trends to Taste’ flavors. The company’s report on the latest global socio-cultural shifts and trends provides inspiration for up-to-date product launches and targeted brand positioning. Moreover, the flavors can serve as a basis for creating captivating stories around the end product too.

Multifaceted flavor Strega was inspired by niche products that have become an integral part of mainstream culture. Named after an Italian herbal liquor, the flavor offers a complex mix of cinnamon, juniper, mint, anise and fennel. The liquor, originally used for its medicinal properties, is now enjoying a renaissance as a digestif and cocktail constituent. The Strega flavor has numerous application possibilities and delivers a unique taste kick to a variety of foods and drinks.

Today, flavors that are synonymous with certain foods and drinks are being perceived as part of an evolving social transformation. Sensient Flavors exemplifies the idea of qualitative change with its Oud flavor. 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 a result, the original disease helps create one of the most expensive ingredients for the perfume industry, as well as a promising flavor component for foods.

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, fulfills both needs – as a culinary ingredient and Ayurvedic remedy. The sweet, pungent and bitter Ajwan flavor 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 interconnection 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, these individual ingredients create a surprising taste combination; at the same time, the sweet and creamy Ispahan flavor captivates with the harmony of fruity and floral notes.

Sensient Flavors’ aromatic mix Tears of Chios is treasured more than ever at a time of environmental instability. In a process unchanged for the past 2,500 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 flavor has notes of cedar, vanilla and licorice, bringing a spicy touch to savory foods, baked goods, desserts and even beverages.

James Street, marketing director EMEA, commented on the research and the new collection: “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.”

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