"There are times when you have to be a designated driver, or you can not drink" said Vesselina Tintikova, senior beverage applications technologist, Sensient flavors, Hoffman estates, Ill. "Whatever the reason is, you would like to feel a part of the event. Developing a non-alcoholic beverage that is still very similar in taste and smell as the actual product is a great solution. For example using ingredients like bourbon and rum flavors can enhance the character of a non-alcoholic counterpart typically contains the real deal".
Roger Lane, marketing manager of savory flavors for Sensient Flavors, based in Hoffman Estates, Ill., said, “We’ve also seen a premiumization in the sweet/heat flavor trend. Again, this trend has been around for quite some time, but we’re seeing it combine in a more global way. “We’re now seeing Mexican chilies combined with agave, Indian chilies being combined with maple syrup, and Middle Eastern flavors being combined with honey. All of these can be easily accomplished and added to a product by compounding the flavors together to create a ‘one stop shop’ solution.”
Younger generations know what global flavors are supposed to taste like so they want that authenticity when they try any food. By creating flavors directly from the source ingredient, you get a true-to-life flavor that is difficult to reproduce without it. And as consumers look toward shorter ingredient decks and more recognizable labels, they’re wanting natural flavors at the very least, if not organic.