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INGREDIENT R&D | FLAVORS

even cakes,” Mr. Roeskin explained. Spice blends from Asia, Mexico and Italy now turn up in bakery and snack formulations because these ethnic flavors satisfy consumer desires for exotic tastes. They also accent the natural flavors present. “Herbs and spices are like salt in that they help highlight the other flavors in bread, doughs, bars, sweet goods and other baked foods and snacks,” Mr. Murphy said. “Unlike salt, herbs and spices provide flavor but are low in sodium. They fill the flavor void left when cutting salt.” Specifically, chilies and cayenne pepper add subtle heat and smokiness to baked foods, giving consumers the bigger, bolder exotic flavors they crave, Mr. Murphy noted. The versatility of onion and garlic, which can be roasted, sautéed or fried, makes them popular in baked goods, too. “They add a dimension of spice and heat but are also familiar to most people,” he added. “These flavors also have health benefits and are low in sodium — making them great flavor enhancers.” Meat flavors such as beef, pepperoni, ham and bacon define the term savory for many consumers, and they can add a distinctive character to baked foods. “Meat flavors provide an authentic savory flavor that consumers know well but have not enjoyed yet in these product categories,” Mr. Murphy said. INSPIRED CHOICES. Where should product developers look for inspiration in flavor choices? Nearly every expert recommended keeping an eye on the food service market. “What is new in restaurants today is what is going to become mainstream in a few years,” Ms. Weisz explained. Although current economic conditions prompt many people to eat at home, a plethora of do-ityourself meal kits bring these flavors to the family dining table. The many food trucks now common to urban centers represent another source of inspiration. Mr. Craig noted that these businesses start

many taste trends. “These operators also take common foods and add a twist, merging American platforms with Asian everyday foods, creating, for example, pastrami eggrolls,” he said. Sauces and dips, especially those making up a component of the meal, continually generate new savory profiles, Ms. Wilson noted. “They expose consumers to bolder flavor profiles with minimal investment,” she said. A renewed focus on regional foods shapes another set of flavor choices. “For instance, many snacks mimic flavor profiles of popular regional foods, ingredients, and seasonings, such as Philly cheesesteak, Louisiana hot sauce, Cajun spice or St. Louis barbecue,” Ms. Wilson said. Then there’s the health-and-wellness influence. “Sweet is associated with unhealthy,” Mr. Roeskin stated. And foods with less salt are seen as betterfor-you alternatives; however, people seeking healthier snacking options don’t want to sacrifice flavor. Artificial ingredients and monosodium glutamate (MSG) also “scare off ” consumers, he noted. “Savory ingredients have the ability to ramp up the taste profile of snacks or breads or cupcakes in a way that seems better for you than sweets,” he said, and they add flavor without use of MSG or other additives. In the end, however, food must taste good for it to enjoy market success. With consumers becoming more adventurous in their choices, the world of savory flavors can inspire just such bakery and snack applications, even if it means tempering the wilder exotics with something familiar. Both strategies promise a lot more choice in store for consumers. ◾ Editor’s note: With savory flavors crossing so many more categories, flavor experts had a lot to say about emerging trends. Look for their comments at www.bakingbusiness.com and in coming issues of Baking & Snack’s new Formulations Update e-newsletter, which launches in January.

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