Animal proteins are rather tasteless foods until seasoned and cooked or cooked and seasoned. Processors have the ability to season uncooked proteins through the use of industrial marinades and brines or add flavor after cooking through topically applied sauces. To soak or to sauce...that is the question. And there is no easy answer. It truly is a matter of manufacturing capabilities, product positioning and consumer preference.
The right flavor or flavor combination can draw consumers to a specific food or beverage over and over again, while the wrong one can keep them away in droves. Retailers that stay abreast of current and emerging flavor trends, therefore--and partner with flavor companies to create high-quality, great-tasting, own-brand items--will have an advantage over their competitors.
New from Sensient Flavors, APSS Plus is an innovative natural functional flavoring that compensates for the sensory drawbacks that occur when sugar is reduced in beverages. The natural flavoring enables manufacturers to cut sugar significantly without having to use additional sweeteners. It provides sugar-reduced beverages with harmonized and full-bodied sensory profiles and is particularly suitable for the production of mid-calorie beverages that are free from additional sweeteners and therefore have shorter on-pack ingredients lists.
The recovering economy still seems to be having as much impact on consumer food spending as the focus on healthier food choices. Even though beef, pork and chicken prices have moderated from their highs last year, meat processors are having a difficult time dealing with pricing resistance.
Americans are tucking into hotter and spicier fare by the day, but how is the trend evolving? And will savory yogurt take off? Elaine Watson caught up with Michael Swenson, Director of Business Development at Sensient Natural Ingredients, to find out.
Enhanced water is a refreshing alternative to sugary drinks—many are low-calorie with a hint, or more, of flavor, and oftentimes with added vitamins or other nutrients. There are several angles of appeal to enhanced waters. The 2014 Food & Health Survey from the International Food Information Council (IFIC) Foundation, Washington, D.C., showed 79 percent of Americans are making an effort to cut calories by drinking water or low- and no-calorie beverages. The survey also showed consumers are paying attention to other ingredients like caffeine, preservatives, added sugars, aspartame and high-fructose corn syrup (HFCS). Research from Nestlé Waters North America and published by Zenith International showed 51 percent of consumers choose non-flavored bottled water in favor of carbonated soft drinks (CSDs), while 12 percent opt for sweetened or enhanced water.
Building on his beginnings in Naples, Italy, watching and helping his grandfather make gelato using fruits and nuts as ingredients, Angelo Quercia, owner of Angelo Gelato Italiano, continues to use those same ingredients but today combines them with modern-day flavorful twists. Melding the familiar with the unexpected, that’s his contemporary approach to flavoring gelato. It is also a technique employed by a growing number of dairy product formulators in an effort to liven a dairy base to appeal to today’s consumers’ adventurous palate.