Feature Synopsis: Flavourings And Colourings

This article will examine the use of savoury flavourings including herbs and spices and how these are being used to add a new dimension to traditionally sweet ingredients and products.

  • Publication date:  2 May 2018
  • Editorial submissions deadline: 3 April 2018
  • Editorial contact: amy.north@wrbm.com

SAVOURY AND SWEET

This article will examine the use of savoury flavourings including herbs and spices and how these are being used to add a new dimension to traditionally sweet ingredients and products.

Flavourings suppliers and food developers will be asked about the ways in which these ingredients are being utilised by bakers in sweet goods

Which herbs and spices have role in sweet bakery products?

Which do not, and why not?

What can British bakers learn from how such flavourings have been used in other countries?

Other topics

In addition, this feature will look at how colourings suppliers are continuing to react to interest in natural and clean-label ingredients. What are the key challenges in the development and use of natural food colours?

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