Sensient forecasts eight trending flavors for 2016
Sensient Flavors has issued its forecast of eight flavors the Hoffman Estates, Ill.-based company sees emerging in 2016, including:
- Chamoy is a “mash-up” of flavors that combines the smoky heat of ancho chilies with apricot preserves, lime juice, salt and sugar, said Lauren Williams, marketing manager for beverage flavors in North America for Sensient Flavors.
- Honeyed evergreen flavors are associated with bark, roots and leaves and may emerge in the coming year. Ms. Williams called honeyed evergreen a crisp, unpretentious pine flavor that is softened by honey.
- Sassafras root is an herbal plant with a flavor that falls somewhere between a medicinal tonic and rootbeer.
- Charred coconut is a combination of flavors consumers crave — coconut and smoke.
- Overripe melon
- Pandan, considered an exotic ingredient by some, is a green, nutty and almost bready Southeast Asian staple that may be incorporated into any dish.
- Preserved cherry blossom
- Ms. Williams called urfa chili a standout in a chili category that is currently saturated. She said, “The rich, raisiny, chocolate taste of this chili has notes of tobacco and wine.”
Bell Flavors & Fragrances releases 2016 Spark Trends
Bell Flavors & Fragrances has identified five flavor trends in its 2016 Spark Trends report. The flavors reflect authenticity and seasonality, the Northbrook, Ill.-based company said, along with big global flavors:
- Indian cuisine featuring contradicting flavors of spice, warmth, cool and freshness are trending, with Indian snacks and flavors inspiring new applications and adaptions.
- The Cuban cuisine trend is burgeoning along with the improved relationship between Cuba and the United States, as flavors found on the streets of Havana grow in popularity.
- Consumers crave dishes that take advantage of fresh, seasonal produce, especially when layered onto new applications.
- The global street food trend offers the world’s flavors lining city streets like Morocco, Germany, Quebec, Vietnam and Mexico.
- The Americana trend stems from consumers’ desire for nostalgic and regional flavors, mixing hometown recipes with modern twists to appeal to future generations.
Demand for hazelnuts climbing
The Turkish Hazelnut Promotion Group, Seattle, in its recent study, “Data Scoop: The Facts about Nut Eaters,” found that demand for hazelnuts is rising in a variety of categories, and one-third of people believe hazelnuts are healthy. Of the 1,000 people surveyed, 88% said they were interested in eating hazelnuts in snack applications, including energy bars, spreads and yogurt. Seven out of 10 nut consumers are interested in seeing hazelnuts in snack products, and 6 out of 10 would try yogurt with hazelnuts. Seventy-eight per cent are interested in hazelnut energy bars, 75% are interested in hazelnut spreads, and 50% are interested in hazelnut milk as a dairy-free alternative.
Finlay appoints new v.p. of operations
Finlay Extracts & Ingredients USA, based in Lincoln, R.I., has appointed Nigel McGinn to the newly created position of vice-president of operations. Mr. McGinn will be responsible for leading and developing the company’s production, quality, scheduling, distribution, engineering, maintenance and sanitation operations.
Previously, Mr. McGinn was vice-president of operations for Kettle Cuisine in Lynn, Mass.
DSM says flavored milk consumption is soaring
Flavored milk is gaining steam, according to an international consumer survey conducted by DSM. The Heerlan, Netherlands-based company found that nearly a quarter of adults and 41% of their children reported drinking flavored milk daily. Fifty-five per cent of consumers are attracted to the dairy beverages for the taste and 41% to promote bone health, according to the study.
Twenty-nine per cent of adults surveyed also indicated that they would increase their consumption in the next three years, along with 50% of their children. However, 6 out of 10 consumers are concerned about the amount of sugar in dairy, so flavored milk with less sugar may grow in demand. Better taste and more flavor varieties were the top reasons to further increase consumption of sugar-reduced flavored milk products.
New Zeta stevia line features sweeter-tasting steviol glycosides
PureCircle has launched the Zeta family of stevia ingredients made with higher levels of Rebaudioside D and Rebaudioside M, two of the sweeter-tasting, but rarer, steviol glycosides found in the stevia leaf. PureCircle’s agronomy program has allowed the company to grow stevia varieties that contain over 20 times the amount of the rare steviol glycosides found in other stevia leaves.
Food and beverages product developers may use the Zeta sweetener to achieve deeper levels of sugar and calorie reductions. Formulations with zero calories are possible as are formulations with 10 calories or fewer per serving, said Faith Son, vice-president of global marketing and innovation for PureCircle, which has a U.S. office in Oak Brook, Ill. No bitter aftertaste is another benefit, according to PureCircle.
Montmorency tart cherries may aid in sleep efficiency
Drinking cherry juice may be a key to a good night’s sleep, according to The Cherry Marketing Institute, Dewitt, Mich. Researchers say the combination of melatonin and anthocyanins in Montmorency tart cherries may help adults sleep better at night, which may help health problems like weight gain and high blood pressure caused by disturbing sleep patterns and inadequate sleep.
The results of a study of adults who drank two servings of Montmorency tart cherry juice concentrate each day for seven days slept approximately 40 minutes longer on average and experienced up to a 6% increase in sleep efficiency, compared to those who drank another beverage.
CP Kelco expands pectin production capacity
In response to the growing global demand for pectin, Atlanta-based CP Kelco plans to increase its pectin production capacity in Europe following its expansion in Brazil. Pectin is a specialty ingredient made from citrus peel that is used in food and beverage products. The company’s recently completed plant expansion in Brazil has increased the pectin capacity of the facility by 30%.
“We continue to see tremendous opportunity and growth for pectin in all global markets, as consumers increasingly prefer nature-based, high-quality ingredients in their foods and beverages,” said Susanne Sörgel, strategic platform director for CP Kelco’s pectin product line. “Further increasing our production capacity helps to ensure CP Kelco is well positioned to support customers’ evolving needs across both developed economies and emerging markets.”
