Seasonal flavours for Sensient
Sensient Flavours has unveiled its latest line of flavours for biscuits, which offers seasonal combinations for spring, summer, autumn and winter, enhancing the appeal of all types of biscuits by providing sophisticated taste sensations.
With fruit flavours perceived by consumers as being healthier options than other flavours, Sensient’s line up capitalises on this and includes concepts designed to appeal to adults as well as children.
To demonstrate the line, the company has created a ‘toolbox’ of flavoured biscuits that allows customers to experience the seasonal concepts for themselves. As well as being suitable for biscuits, the flavours can be used for other applications, such as dairy products and confectionery.
Each of Sensient’s seasonal concepts, which have come to life at the company’s Milton Keynes UK subsidiary, comprises two quite different variants. For spring, tastebuds will be tempted with a combination of fresh, sweet raspberries and a hint of lemon, or rich dark chocolate highlighted with floral lavender notes. The fresh and juicy taste of white peach characterises summer, so does the more sophisticated tequila sunrise, which bundles refreshing orange with a hint of grenadine, red berries and salt.
Autumn ushers in with a warm combination of hazelnut and date. And there’s good news for nut allergy sufferers as this flavour delivers the authentic taste of roasted hazelnuts while being completely nut-free. Alternatively, an autumn glow can be achieved with the cosy combination of juicy red apples and indulgent caramel.
The first winter selection pairs zesty fresh clementine with the flavour of intense dark chocolate, while the second marries marzipan with a harmonious blend of fresh floral apricot. Here too, the taste profile of natural ground almonds is achieved without the use of nuts.
Sensient’s skill lies in its ability to create authentic flavour profiles and sophisticated pairings that provide extra special taste sensations. The company’s technical experts proactively developed this latest collection, and additional tailored solutions can be delivered in line with customer requests.
Simon Daw, director of marketing at Sensient Sweet Flavors Europe, says, “The global biscuit market is developing well, with market growth of 13% expected between 2015 and 2020. But competition is high, which means that stand out approaches are required to provide buying incentives. We know that consumers are increasingly looking for sophisticated flavour profiles that are both comforting and complex, and our focus is on providing solutions that match the desire for traditional taste experiences with the demand for that certain innovative something.”
