Sensient Flavours introduce season-specific flavour combinations
Sensient Flavors announced that they have launched a range of seasonal flavour combinations for spring, summer, autumn and winter, enhancing the appeal of all types of biscuits and providing novel tastes linked to the seasons of the year. The global biscuit market is currently worth 91m US dollars and expected to grow to 103m US dollars by 2020. With fruit flavours perceived they say, as being healthier options than other flavours, Sensient’s line-up capitalises on this trend with concepts designed to appeal to adults and children.
The flavour concepts were produced at the company’s Milton Keynes UK subsidiary. For Spring they produced, ‘fresh, sweet raspberries and a hint of lemon’, and ‘rich dark chocolate highlighted with floral lavender notes.’ The flavours for summer are white peach and a tequila sunrise flavour with orange, grenadine, red berries and salt. For autumn hazelnut and date were launched being completely nut-free, along with ‘autumn glow’ with red apples and caramel. For winter they chose clementine with dark chocolate, and marzipan and apricot.
Simon Daw, Director of Marketing at Sensient Sweet Flavors Europe, a business unit of Sensient Technologies Corporation, told Kennedy’s. “The global biscuit market is developing well, with market growth of 13 per cent expected between 2015 and 2020. But competition is high, which means that standout 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.”