In what’s been called the “clean label” trend, consumers increasingly are seeking out products with a short list of minimally processed ingredients and typically free of artificial sweeteners, flavors, colors and preservatives. As beverage makers try to keep up with this consumer demand, this trend has, in turn, generated strong growth for natural colors typically sourced from fruit and vegetable extracts, as opposed to synthetic colors.
Consumers can have it all when it comes to food and beverages that blend fruit with dairy: The familiarity of their favorite fruit flavors, the tantalizing taste of exotic or ethnic flavors and fruit’s nutrients in a more concentrated form than ever before. Sensient Flavors’ marketing manager Azeem Mateen discusses the most popular fruits and fruit flavors, as well as emerging flavor pairing trends, in dairy products.
The secret to a perfect match is compatibility, balance and maybe a little heat. Pairing flavors is no different. Sensient Flavors’ senior applications technologist Julie Clarkson and senior savory flavorist Austin Luft explain the rise of Sriracha hot sauce and flavor pairing.
Parents may try to fill their kids with healthy drinks, but if kids don’t like them, they may not drink them and thus run the risk of insufficient fluids for good health. On the other hand, sometimes the drinks kids choose are chock-full of ingredients that parents object to and, in excess, might actually create health problems. Sensient Flavors’ consumer insights manager Bridget Schigoda and director of beverage research and development Bill Smith discuss kids’ beverage flavor preferences.
Celebrity chefs make cooking from scratch look easy. Today’s consumers know otherwise, but that does not prevent them from getting creative in the kitchen thanks to the many short-cut sauce solutions readily available at most retail food stores. Sensient Flavors’ manager of culinary services Craig “Skip” Julius and marketing manager Jean Shieh discuss the growth in the easy-to-use, artisan-sauce segment.
Consumers are fickle when it comes to their candy color. They expect their red taffy to taste like strawberry and their green gum to be spearmint; meanwhile, the red or green coating that seals a chocolate-covered peanut better be tasteless. The same is true of the rainbow-colored nonpareils adorning a gumdrop.
A consumer's first impression of a food or beverage is its appearance, which means color can play a significant role in a product's success. This free, downloadable Digital Issue includes market data, application-based information and a buyer's guide to help food product designers, marketers and C-level executives make informed decisions on the colors they select for their food and beverage products.