Baking&Snack - May 2013 - 62

FLAVORS

Enhancing whole grains
Although exciting for bakers, growing consumer interest in whole grains presents several problems. One involves flavor. “Whole grains, while better for you,
do not always taste better, said Marlene Smothers, associate director, sweet
”
applications, WILD Flavors, Erlanger, KY. This can be addressed by flavors, but
which ones to use? “Strong flavors such as cinnamon go with whole grains
better than delicate flavors such as strawberry, she observed. Addressing the
”
problem in a different way, the company developed a flavor-based approach to
mask the bitter, grainy notes that often accompany whole grains.
“Phenolic compounds and tannins in bran that provide pigmentation and the
characteristic flavors of many whole grain
products often degrade into compounds
delivering bitterness and astringency, said
”
Ron Heddleson, director of technical services,
QualiTech, Inc., Chaska, MN. Sweet or savory
flavor systems or use of herbs addresses this
difficulty and provides culinary complexity.
So do corn ingredients. The company offers
a stabilized corn ingredient that can be used
to accentuate either masa-like or nutty-type
Working with dairy flavors can help formulators round
flavor profiles and enable whole grain claims. out some of the rough edges of whole grain foods.
Edlong Dairy Flavors
Flavor compatibility is important because
“not all flavors go well with the grain character, noted Polly Barrett, director,
”
R&D, applied flavors technology, Kalsec, Inc., Kalamazoo, MI. “The product developer needs to balance in the grain, malt and caramel notes that are already
present. There is also some interest in stabilized flavors that protect the whole
grains from rancidity while delivering a delicious product.
”
Formulators may add extra sugar to mask bitter notes, but milk, cream and
butter flavors can be more useful with less negative impact on the nutritional
label. “Whole grain flours have varying degrees of flavor, observed Jennifer
”
Lowry, vice-president, sales and marketing, Edlong Dairy Flavors, Elk Grove
Village, IL. “Flavors need to be selected that will add creaminess and/or sweetness to balance the bitterness.
”
Butter and cream concentrates improve mouthfeel of whole grain products,
too. “They smooth out the gritty mouthfeel that can come with added fiber, said
”
Bill Buhler, president, Butter Buds, Inc., Racine, WI. “In this case, flavors that can
be used at lower levels without contributing a top note are more helpful.
”
So-called brown flavors help as well. Speaking for Mother Murphy’s
Laboratories, Greensboro, NC, Pat Butler, vice-president of R&D, and Dean
Kasper, vice-president of technical services, explained that honey, brown sugar
or molasses carry such flavors but add to the costs of production. The same
flavor impact can be achieved by brown sweet flavors that evoke these more
expensive flavors.
Whole grain baked foods involve complex formulations. “[Flavor use] depends on a variety of factors in the processing such as combinations, how it
is baked and particle size of the whole grain used, said Phil Sprovieri, vice”
president of sales and marketing, Flavorchem, Downers Grove, IL. “In many
cases, the flavor in the finished product can actually taste better. This is where
working closely with a flavorist is beneficial. That advice pertains not only to
”
whole grain foods, but all baked products and snacks.

“One of the keys to success in
better-for-you foods is creating an
indulgent experience for consumers who want to eat better without feeling like they’re sacrificing
flavor or eating quality,” said Rick
Schultz, vice-president of strategic development, Edlong Dairy
Flavors. Dairy flavors fill this need
because they can supply masking,
mouthfeel and desirable flavor all
in one.
Superfruits, with their known
antioxidant content, evoke a healthy
image, and so do their flavors. Pat
Butler, vice-president of R&D,
Mother Murphy’s Laboratories,
reported getting many requests to
develop fusion flavors that combine
a popular fruit and a superfruit.
Older consumers represent an
interesting market for flavors, according to Dominique Giannotta,
global business development and
project director, Solvay Aroma
Performance, Houston. “This increasing generation has specific
needs for flavors, especially vanilla,
which can help provide improved
appetite appeal for better food
consumption,” she said. Expert
taste panels and pilot tests with
consumers verify this effect.
Vanilla provides a smoothing effect that helps the appeal of many
good-for-you foods just as it does
for chocolate. “Vanilla flavor is a
‘heart note’ that helps cover and
round off the strong taste of whole
grains,” Ms. Giannotta said. “It
masks floury off-notes in these
products.”
With better-for-you products
occupying an ever-more prominent
place in consumer shopping habits,
the role flavor plays can make all
the difference between success and
failure of baked foods and snacks
formulated for these categories.
Because great taste ranks at the
top of every consumer’s list of food
desires, flavors will continue to
drive innovation.

•

/ Baking & Snack / May 2013

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