Milton Keynes-based Sensient Flavors has introduced a range of fat-soluble flavours for fillings in bakery applications.
Nine taste profiles have been developed as internal concepts, either as single or dual flavours, which include apple & almond and banana split.
The company said a key application for the new range was premium-filled chocolates, where the flavours are combined into the chocolate ganache filling.
“The global chocolate market is set to grow in volume by 5% and increase in value by more than 10% between 2015 and 2020,” said Simon Daw, director of marketing at Sensient Sweet Flavors Europe.
“The challenge for manufacturers is to create products that stand out from the competition. We are perfectly prepared to develop products that are bang on-trend and fulfil the most important aspect of sweet treats — being indulgent.”
All the flavours are natural and suitable for vegan concepts.
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