Sensient develops fat soluble flavours for fillings

Sensient Flavors has introduced fat soluble flavours for fillings in bakery, confectionery and dairy applications.

Nine taste profiles have been developed as internal concepts, either as single or dual flavours including: Apple & Almond, Banana Split, Butter Mint, Cherry, Mango, Orange & Ginger, Peanut, Praline and Smoked Coconut. All of the flavours are natural, suitable for vegan concepts and are Kosher certified.

One key application for the new range is premium filled chocolates, in which the flavours are incorporated into the chocolate ganache filling. To achieve visual appeal, Sensient Colours Spectraflecks can be used. These are coloured film particles that add colour to food products and provide, for example, chocolate coatings with colourful highlights.

Depending on the concept, the company develops tailored solutions in collaboration with its customers. To create multisensory experiences, Sensient uses complementary inclusions, including flavoured sugar crystals, popcorn, ground cookies and toffees.

In addition, sauces and fillings also play a key role when it comes to texture combinations; products with tailored viscosities are available, from caramels, chocolate and fruit based varieties to coffee variants.

“The global chocolate market is set to grow in volume by 5% and increase in value by more than 10% between 2015 and 2020,” explains Simon Daw, director of marketing at Sensient Sweet Flavors Europe. “The challenge for manufacturers is to create products that stand out from the competition.”

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