In pop music the current trend may be “all about that bass,” but in the food and beverage category it is and always will be about taste. When product developers are working with a full toolbox of applications to maintain iconic flavors and create new ones, the effort is simplified. But during the past few years some tools have been removed from the toolbox, and the process of flavor development has been complicated. Put bluntly, the clean label trend is having an effect.
When Kraft macaroni and cheese lost its signature, neon-tinged orange flare this year, it was instantly recognizable to consumers. The shift from processed foods to natural alternatives was a game-changer and turning down the volume on color was a sign of the times. If Kraft's established, secure product was changing, suddenly no product was safe.
Few ingredients can highlight a food like the wide range of flavor and heat profiles found in varietal chili peppers, according to Michael Swenson, director of business development at Sensient Natural Ingredients, Turlock, CA. “From spicy to bitter to sweet to savory, chili peppers span the flavor wheel.”
Meeting the demand for natural ingredient solutions, Sensient Flavors developed its Sensient Natural Origins line of 100 percent natural flavor extracts. These ingredients feature extended shelf life, enhanced stability and raw material traceability.