July 10, 2014 - Blogs
While consumers love the classic flavors (the debate between chocolate and vanilla wages on), more and more, consumers are seeking innovative, bold flavors to satisfy their cravings. Whether these flavors offer a taste beyond their borders, whether they kick up the heat or whether they feature unique and yummy pairings, companies are launching flavors, seasonings, spices and blends to punch up almost any application.
David Michael recently showcased a multitude of flavors at its 2014 Innovation Roadshow®, including two new flavors inspired by growing interest in Peruvian food. A natural Pepino Melon type blends the tastes of honeydew, cantaloupe and cucumber, and was featured during the roadshow in a sweetened milk beverage. Also featured in a carbonated beverage was a natural Chicha Morada flavor, which combines apple, pineapple, lemon, cinnamon and clove flavors.
Other innovations showcased during the roadshow include a portable tomato soup—tomato soup encased in a batter and breading jacket flavored with cheddar cheese flavors—and the Croitzel™ (pictured above), a mix between a pretzel and a croissant and filled with either chocolate or a savory smoked ham and cheddar filling.
David Michael offers a variety of other flavors as well, including its Adults Only® flavors to mimic the taste of alcoholic beverages without any alcohol. The Adults Only flavors can be used in beverages, as well as candy, puddings, frozen desserts, yogurt and more. And in the case of true alcohol, the company offers Old Time Body & Age® flavor that can be added to newly distilled whiskey to impart the aged, charred oak barrel flavor found in aged whiskeys.
And to provide flavors that align with consumers’ demands for “natural," Treatt is introducing a range of concentrated alcohol-based natural flavors. The first products to be introduced are Pineapple ConcenTreatt and Passion Fruit ConcenTreatt. Pineapple ConcenTreatt is sourced exclusively from Ananas comosus and provides a green aroma and juicy, ripe pineapple flavor, while Passion Fruit ConcenTreatt delivers a fruity character, tropical undertones and balanced sulfurous and ester notes to clear beverages, as well as a number of other food systems.
For protein products, Wixon introduced on-trend seasonings to inspire new products or reinvigorate old classics. The new seasonings include: Chef Steve’s Best Bacon Cure, a sweet yet spicy blend for bacon; Kickin’ Bourbon Wing Seasoning, which combines flavors of Tabasco®, honey and bourbon; Korean BBQ Wing Seasoning, a blend of sesame, apple cider and savory spices; and Maple Bourbon Wing Seasoning, which is a Tabasco-enhanced mix.
To add flare to snacks, Wixon also introduced innovative topical seasonings for chips, pretzels, nuts and other snack foods. The new seasonings include: Cheesy Sriracha, Kashmiri Masala, Organic Chipotle BBQ, Organic Coconut Curry, Organic Moroccan, Organic Thai Peanut and Twisted Tangerine and Wasabi.
And as consumers become more enticed with exotic, international flavors, companies, like Sensient Natural Ingredients, are launching new seasoning blends to answer the call. Sensient launched a new Chili Blends collection which includes seven authentic dry chili blends inspired by the flavors of Latin America, India, Morocco, Thailand and the United States. The Chili Blends Collection includes: Red Sriracha Blend, Indian Curry Blend, Thai Arbol Chile Blend, Moroccan Harissa Blend, Spicy Buffalo Blend, Pickled Jalapeno Blend, and All-American Hot Sauce Blend.
Formulated to help manufacturers deliver bold flavors with complex heat, the Chili Blends collection works well in a variety of applications, such as soup and dip mixes, dry sauce applications, side dishes and meal makers, dressings, condiments and seasonings on all types of snack foods, and can lend a distinct flavor profile to spicy beverages such as Bloody Mary’s.
And as the American culinary palate continues to evolve, more consumers are also developing a taste for bolder, more unique flavor profiles and are dialing up the spicy, savory and smoky notes in their food. To meet this demand, Tabasco released its Tabasco brand Processor's Blend—a pungent crushed pepper blend of seed and skin prepared from aged red peppers, fermented with salt, mixed with vinegar and screened to separate the skin and seed material. A coarse, wet-milled, intermediate moisture product, Processor's Blend is a natural ingredient for wet systems and fits well in production applications ranging from baked goods to sauces and even processed meats.
While consumers love the classic flavors (the debate between chocolate and vanilla wages on), more and more, consumers are seeking innovative, bold flavors to satisfy their cravings. Whether these flavors offer a taste beyond their borders, whether they kick up the heat or whether they feature unique and yummy pairings, companies are launching flavors, seasonings, spices and blends to punch up almost any application.
David Michael recently showcased a multitude of flavors at its 2014 Innovation Roadshow®, including two new flavors inspired by growing interest in Peruvian food. A natural Pepino Melon type blends the tastes of honeydew, cantaloupe and cucumber, and was featured during the roadshow in a sweetened milk beverage. Also featured in a carbonated beverage was a natural Chicha Morada flavor, which combines apple, pineapple, lemon, cinnamon and clove flavors.
Other innovations showcased during the roadshow include a portable tomato soup—tomato soup encased in a batter and breading jacket flavored with cheddar cheese flavors—and the Croitzel™ (pictured above), a mix between a pretzel and a croissant and filled with either chocolate or a savory smoked ham and cheddar filling.
David Michael offers a variety of other flavors as well, including its Adults Only® flavors to mimic the taste of alcoholic beverages without any alcohol. The Adults Only flavors can be used in beverages, as well as candy, puddings, frozen desserts, yogurt and more. And in the case of true alcohol, the company offers Old Time Body & Age® flavor that can be added to newly distilled whiskey to impart the aged, charred oak barrel flavor found in aged whiskeys.
And to provide flavors that align with consumers’ demands for “natural," Treatt is introducing a range of concentrated alcohol-based natural flavors. The first products to be introduced are Pineapple ConcenTreatt and Passion Fruit ConcenTreatt. Pineapple ConcenTreatt is sourced exclusively from Ananas comosus and provides a green aroma and juicy, ripe pineapple flavor, while Passion Fruit ConcenTreatt delivers a fruity character, tropical undertones and balanced sulfurous and ester notes to clear beverages, as well as a number of other food systems.
For protein products, Wixon introduced on-trend seasonings to inspire new products or reinvigorate old classics. The new seasonings include: Chef Steve’s Best Bacon Cure, a sweet yet spicy blend for bacon; Kickin’ Bourbon Wing Seasoning, which combines flavors of Tabasco®, honey and bourbon; Korean BBQ Wing Seasoning, a blend of sesame, apple cider and savory spices; and Maple Bourbon Wing Seasoning, which is a Tabasco-enhanced mix.
To add flare to snacks, Wixon also introduced innovative topical seasonings for chips, pretzels, nuts and other snack foods. The new seasonings include: Cheesy Sriracha, Kashmiri Masala, Organic Chipotle BBQ, Organic Coconut Curry, Organic Moroccan, Organic Thai Peanut and Twisted Tangerine and Wasabi.
And as consumers become more enticed with exotic, international flavors, companies, like Sensient Natural Ingredients, are launching new seasoning blends to answer the call. Sensient launched a new Chili Blends collection which includes seven authentic dry chili blends inspired by the flavors of Latin America, India, Morocco, Thailand and the United States. The Chili Blends Collection includes: Red Sriracha Blend, Indian Curry Blend, Thai Arbol Chile Blend, Moroccan Harissa Blend, Spicy Buffalo Blend, Pickled Jalapeno Blend, and All-American Hot Sauce Blend.
Formulated to help manufacturers deliver bold flavors with complex heat, the Chili Blends collection works well in a variety of applications, such as soup and dip mixes, dry sauce applications, side dishes and meal makers, dressings, condiments and seasonings on all types of snack foods, and can lend a distinct flavor profile to spicy beverages such as Bloody Mary’s.
And as the American culinary palate continues to evolve, more consumers are also developing a taste for bolder, more unique flavor profiles and are dialing up the spicy, savory and smoky notes in their food. To meet this demand, Tabasco released its Tabasco brand Processor's Blend—a pungent crushed pepper blend of seed and skin prepared from aged red peppers, fermented with salt, mixed with vinegar and screened to separate the skin and seed material. A coarse, wet-milled, intermediate moisture product, Processor's Blend is a natural ingredient for wet systems and fits well in production applications ranging from baked goods to sauces and even processed meats.
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