Baking & Snack - July 2004 - 97
July 2004
Comfort Factor Flavors
BY RICHARD F. STIER
A
lthough fruits and berries dominate
today's flavor trends, savory tastes
could prove to be an ace in the hole
for product developers working on new
snacks. Why? Savory flavors convey "comfort food" feelings that portend appealing possibilities. Making savory flavors
work to advantage in food systems,
however, requires a knowledgeable balance among
physical, chemical, sensory
and color expectations.
First, what is a savory
flavor? It's not simply the
opposite of sweet, nor
is it salt or sour. Savory
has another position in
the broad continuum that
is taste.
Opinions differed widely
among the R&D managers
interviewed for this article, but
all agreed that savory flavors should
be rich and mouthwatering. The best
analogy offered was to flavors associated
with cooking meats or rich broths, soups
or stocks made from meats, poultry, fish,
cheeses or vegetables (especially beans,
onions or garlic).
Certain ethnic or regional foods are also
thought of as savory flavors. Barbecue
or Asian dishes made with soy or fish
sauces and the smoky, roasted peppers of
Southwestern cuisine fit the bill, too. When
preparing these foods, the aromas wafting
through the air urge one to ask, "How soon
do we eat?"
So, how does one develop and use these
wonderful savory savories in snacks and
baked foods?
smell and taste. The aromas emanating
from preparation of rich soups or grilling of meats are indeed mouthwatering.
Capturing these flavors so that a consumer
experiences the same sensations upon
opening a package of food or popping that
snack cracker or meat snack in their mouth
is a challenge for both R&D
and packaging professionals. It's no
good to develop a
wonderful product if its flavors
do not hold
up
during
distribution,
so developing
Developing
savory flavor
systems requires
balance among
physical, chemical,
sensory and color
expectations.
these flavors and getting them through to
the consumer must be a team effort.
To stimulate the tongue's taste buds,
the savory substance must be in solution. For crackers or chips that use savory
flavors, the key is developing flavors that
release in the mouth. Since these products
are dry, the flavors need moisture to release them, and saliva performs that function. Once the cracker or chip has been
moistened, the flavors will be released to
the taste buds with the aromatics reaching
the nasal cavity.
After continuous stimulation, however,
taste buds reach a fatigue point. This is
why the first tastes are the best. Depending upon the intensity of the flavor, it
SENSORY STIMULATION
Savory flavors stimulate the senses of
Powdered forms of condiments such as A.1.
Sauce or grill flavors give savory appeal to
baked and fried snack foods.
Kraft Food Ingredients
July 2004 / BAKING & SNACK / 97
Baking & Snack - July 2004
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Contents
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Baking & Snack - July 2004 - Contents
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