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.
The demand for healthy foods and beverages at retail runs the gamut: consumers want less sodium, fat, calories, and added sugar; enhanced nutrient profiles benefiting from vitamins, minerals, and other nutraceuticals; and all natural labels free of artificial ingredients. There’s just one problem: sugar substitutes and added nutrients often bring with them a strong bitter taste profile that’s off-putting for many consumers, and most masking agents on the market can’t meet all natural demands.
This week, Sensient Flavors (Hoffman Estates, IL) launched brand-new flavor-masking technology, called Smoothenol 2G, for masking bitter, astringent, and other “off” notes. According to the company, Smoothenol 2G exceeds today’s typical flavor maskers by helping to block not just one but multiple receptor sites implicated in taste reception.
Picture a child’s face. Now picture the child’s face after experiencing a bitter taste. What expression do you see? Children tend to be more sensitive to bitter tastes, which may make it more difficult to formulate reduced sugar products with high-intensity sweeteners as well as products with whole grains.