Baking & Snack - November 2015 - 63

FORMULATION
Flavors

Anything and everything now show up as flavors on formulators' benches, from
heirloom fruit varietals to world cuisines to every variety of cheese under the sun.

by Donna Berry

From chardonnay cookies to chipotle mango scones, today's consumers' increasingly curious and sophisticated
taste buds have bakers exploring the addition of all types
of flavorful ingredients, from sweet and tropical to ethnic and fiery. The addition of this layer of flavor can be
subtle, almost unidentifiable, or bold and characterizing.
"Millennials are less brand-loyal and are more experiential with their food and beverage choices. They are
more interested in specialty offerings that include interesting new flavor profiles and combinations," said Gary
Augustine, executive director, market development,
Kalsec, Kalamazoo, MI. "This creates limitless opportunities to add value to traditional baked goods."
Jim Boniecki, vice-president of technical sales,
Flavorchem, Downers Grove, IL, said, "Heat and spice
blends in savory products have made inroads into baked
goods. Reasons stem from the popularity of Asian and
Hispanic fusions of flavor. In the past year, we have received
many requests for unique blends such as citrus and spice."

Bold and exciting
Research from Packaged Facts, Rockville, MD, indicated that 53% of consumers are seeking bolder flavors.
Whereas some consumer segments, namely millennials,
are willing to explore new foods and formats, older con-

sumers can be reluctant. By applying these bolder, often
ethnic flavors to familiar foods such as baked goods,
bakers can bridge the gap from the familiar to the exotic.
The key is to make sure they taste as described.
"Today's consumers are looking for excitement and
unique twists on nostalgic Americana favorites. The current
overarching flavor trends are authentic Filipino/Southeast
Asian, regional Mexican and Peruvian/Brazilian," said
Aaron Rasmussen, research chef, Bell Flavors & Fragrances
Inc., Northbrook, IL. "In addition, we have seen an increased demand for flavors of heirloom fruit varietals, artisan cheeses and craft beverages."
Authentic is paramount. Varietals must deliver their
signature taste. It's not just orange; it's blood orange.
"Think Meyer lemon Earl Grey tea pound cake," Mr.
Rasmussen said.
Another developing trend is the combination of sweet
profiles with non-traditional savory ingredients, such as
sweet potato cupcakes, black pepper tea cookies or balsamic vinegar and strawberry scones, according to Dax
Schaefer, corporate executive chef and director of culinary innovation, Asenzya Inc., Oak Creek, WI.
"Honey is definitely trending in baked goods," said
Marie Le Beller, application laboratory manager, Prova
US, Danvers, MA. "It is used as much for taste as for its

Macarons, which are French,
filled meringue sandwich cookies,
can be flavored - and colored
- to appeal to both adventurous
consumers and those seeking
traditional choices.
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