Savoring the Salty Side of Life

Some people crave sweet treats while others find salty foods irresistible. Boosting rich, delicious salty and savory tastes is more important than ever in an industry driven by flavor trends. Today, food manufacturers and culinary professionals are rethinking how they approach using ingredients that bring salty and savory tastes to food products, especially as they try to bring big flavor impact to foods while addressing clean label and health and wellness concerns of consumers.

That may mean using a flavored sea salt to season potato chips or sprinkle atop chocolate truffles, yeast extracts to boost savory tastes in sauces and seasoning blends, and soy sauce and fish sauce to give both Asian and non-Asian foods umami taste. A bonus of many of these ingredients is that they help food manufacturers formulate craveable products with less sodium.

As manufacturers tweak formulas to reduce sodium, they need ingredients that help them to achieve their sodium-reduction targets without negatively affecting the taste of the finished product. That’s where an ingredient like Sensient Flavors’ SensaSalt 2G comes in. This “taste enhancement” solution works in tandem to create the perception of a full sodium experience, boosting positive flavor attributes while diminishing off-note flavors sometimes associated with sodium reductions, says Roger Lane, marketing manager, savory flavors, at Sensient Flavors. “That’s one of the great things about SensaSalt 2G and one of the reasons we use the term ‘taste enhancement.’ Many times, sodium reduction solutions like potassium chloride are effective in reducing sodium, but there are negative taste impacts like bitterness or other off-notes. Our product has no perceived off-notes and, in fact, actually outperforms sodium alone and enhances the positive flavor attributes of the product where it’s used.” What’s more, the ingredient has a label-friendly positioning because it can be labeled simply as “natural flavor,” adds Lane.

Another quality of the SensaSalt 2G that manufacturers may find appealing is its range of use in both wet and dry applications. Lane mentions that many sodium reduction solutions only work in either wet or dry applications, but SensaSalt 2G functions equally well in either format. Depending on the final application, the ingredient can reduce sodium by 25% to 40%. It’s been used in snack seasonings, savory sauces, soups, bakery products, and more.

The company also produces SensaSalt yeast extracts that contain high amounts of 5’ nucleotides that enhance flavors and reduce sodium levels by 33% to 50%, and Umami Natural flavor-enhancing seasoning blend of dehydrated vegetables that can boost flavor without adding salt.

Click here to read the full article

Contact Us for more information on our taste modulation solutions, and how we can partner in boosting flavor!

Sensient brings more to the table with our HVP offerings | Insights | Sensient Flavors Blog

Sensient brings more to the table with our HVP offerings

By Roger Lane

HVPs have been used for decades as a cost-effective solution to help manufacturers boost the deep, meaty taste characteristics of savory prepared foods. Sensient understands the importance of these products as part of the broader taste experience and as the only global manufacturer with core competencies in HVPs, yeast extracts, savory flavors, highly defined top notes and natural ingredients, we’re able to build product solutions from the ground up that are unmatched by any of our competitors.

Our capabilities go far beyond those offered by other HVP suppliers because Sensient delivers an unsurpassed breadth of HVP products from our global manufacturing locations in the United States, Mexico, and the United Kingdom. We’re also able to produce an unsurpassed library of flavor profiles - ranging from delicate poultry to hearty beef, from a variety of protein sources. Our library contains products built to avoid specific allergens, create one-of-a-kind flavor profiles and come in both liquid and powder formats to meet our customers’ unique specifications.

If you’re looking for an HVP supplier that brings more to the table; Sensient is the perfect partner for you.

Contact us today to see how we can help.

The challenges of maintaining a plant-based lifestyle | Insights | Sensient Flavors Blog

The challenges of maintaining a plant-based lifestyle

By Roger Lane

Eating vegetarian and living a vegan lifestyle takes discipline, planning, an open mind regarding protein/vitamin sources and resilience to occasional social pressure. With all of these challenges, it’s no surprise that there are many lapsed vegetarians and vegans among us. In fact, a study from the Humane Society found 84% of people who quit eating animal products eventually change their mind and revert to a meat-inclusive diet. Social alienation, inconvenience, irresistible urges, and declining health often lead vegans to second guess their decision to go meat free.

It appears that there are two primary motivations for turning to a plant-based diet. Most vegans have decided to go meat free for ethical reasons or for better health. Studies have shown ethical vegans undergo a kind of conversion, triggered by exposure to traumatizing footage of irresponsible animal farming practices. Not only do they abstain from animal proteins, but also leather, silk, perfumes, nail polishes, etc. Animal protein represents a small part of what the ethical vegan is rejecting and studies suggest that their stronger feelings of conviction help them to remain vegan longer.

The health vegan on the other hand, like any dieter, suffers feelings of restriction and social isolation. Often, the one thing you won’t allow yourself, turns into the only thing you want, which leads to overindulgence. Luckily, the recent surge in plant-based eating has led to the creation of support groups, magazines, chat rooms, and even vegetarian-themed group activities that converts can turn to during times of temptation. For the health vegan, personal patience and incremental changes or reductions in animal products might be a better solution than eliminating all animal proteins at once.

If food manufacturers understand these challenges, there is a real opportunity to target this growing plant-based consumer market with vegan options that are accessible, convenient, affordable and tasty.

For more information, please visit our website.

Plant-based trends within sugar confectionery | Insights | Sensient Flavors Blog

Sophisticated Flavours for plant-based treats

Plant-based foods are gaining momentum across food and drink categories, consumers are making healthier food choices which is driving this global vegan trend and attracting a wide audience. “The Plant Kingdom” - this is what Innova Market Insights has called one of the main food trends for 2019.

Plant-based foods are gaining momentum across food and drink categories, consumers are making healthier food choices which is driving this global vegan trend and attracting a wide audience. Consumers are seeking more adult sophistication and exclusivity in terms of taste and have high expectations towards premium products such as gourmet fruit jellies, as well as adult experiences in the form of alcohol-flavored sweets.

More and more food manufactures throughout the various food sectors are bringing to market new clean label variants, highlighting the ‘pure and safe’ of their attributes, or simply promoting the ‘green’ credentials of their portfolio.

Naturalness and an excellent multi-sensory experience are the cornerstones in the development of innovative ideas for plant-based confectionery. With its range of natural extracts, Sensient flavors offers vast opportunities to make the most of the current consumer demand for pure and authentic products with intense taste profiles.

Sensient Natural Extracts is a range of authentic, true to nature extracts derived from the named source (FTNS) botanical and other organic ingredients. Created using modern and gentle extraction techniques, they capture the real flavour and and aroma profile of the original source. Sensient Natural Extracts come in a vast choice of options in several distinct families, each with its own qualities and appeal: herbs, spices, Citrus, Non-Citrus Fruits, Vegetables, Flowers, Teas, Coffees, and Coocas.

Read the full article here.

Contact us for more information on on our natural extracts!

Lighter styles, more flavor lead non-alcoholic beer trends in U.S., Europe | Insights | Sensient Flavors Blog

Consumers want to experiment, but not cut corners on quality and taste

By Ranbir Kooner

People may be reducing their alcohol consumption, but they are not dialing back their desire for a full-flavored punch when it comes to beverages. Non-alcoholic launches have been increasing in the past five years. Continued innovation will benefit from the consumer interest in moderate beverages and improvements in brewing methods that retain flavor, but remove alcohol. Consumers have a very strong set of expectations for their non-alcoholic beverages:

  • A viable option to soda. As consumers reduce soft-drink consumption, they are constantly seeking authentic and indulgent alternatives. Because of their high sugar content, soft drinks are perceived as more of a treat or an indulgence than a regularly consumed product.
  • Balance and refresh. Consumers seek products to alleviate the stresses of busy, modern lifestyles; they are wanting products to supplement and enhance their busy lifestyles.
  • Natural offering. Consumers also are seeking healthier, natural-energy products that align with their desire to cut back on sugar and artificial ingredients.
  • Moderation. Consumers are exploring sophisticated alternatives to alcohol as part of a healthier lifestyle.
  • Experimentation. Consumers also are open to unique, exciting experiences in everyday products.

Targeting consumers who drink little, or not at all

Manufacturers of non-alcoholic beers have multiple markets. Traditional beer drinkers are certainly an option, but the no- and low-alcohol market is a dynamic one with an evolving landscape. This fast-growing segment creates an opportunity for non-alcoholic soft drinks, premium mixers and new types of soft drinks as alternative to common drinks.

Often non-alcoholic beers are seen as “adult soft drinks,” and so are ripe for exciting flavor and even color changes. Herbs and spices, such as ginger and mint, are trend leaders, and more are on the way.

Sensient Natural Extracts® Wood Extracts can match the profiles created with traditional barrel aging. It creates mature, authentic taste in beer, adding depth and complexity to brews and blends.

High stability, extended shelf life and oak varietals provide control over the wood character across batches, barrels and productions. And provide significant cost and time savings.

Sensient Flavors meets the demand for sophistication and natural, healthier options in three major ways: spices add a pinch of the exotic; florals add a delicate touch of sophistication; and herbs add a hint of nature. We have the solutions and the expertise to make your products shine.

For more information contact us here.

Multifaceted flavor trends illustrate non-alcoholic beverages’ continued popularity | Insights | Sensient Flavors Blog

Consumers demand unique, fun and compelling flavors for all beverages

By Ranbir Kooner

As more adults pivot toward the non-alcoholic beverage category, they are looking for “craft” style beers vs. soft drinks. That’s in part because of a desire to limit sugar intake, and also because of a raft of new, interesting flavors in both alcoholic and non-alcoholic versions:

  • The use of herbs and spices has jumped from 11% of all launches to 18%, a massive uptick in what is normally a slow-rise situation.
  • Ginger (10.3%) is the most popular component of all herb/spice-flavored launches, followed by mint (9.9%).
  • Cardamom and turmeric are likely to increase market share as the demand for more exotic flavors and combinations continues to rise around the world.

Experimentation will be rewarded with expanded market share

The rise of herbs and spices — which may lend a bitter flavor to what was before a sweet beverage, or a beer with a different palate feel — plays well to the consumer who demands a novel “adult soft drink” experience. Sugar is seen as unhealthy, whereas these crisp, distinctive profiles give a more favorable impression.

Consumers want unusual flavors and combinations; they don’t want anything highly processed or that can’t offer a clean label. Natural processes such as fermentation are rising in appeal, as are vinegar-based beverages. Both offer remarkable opportunities for new flavor infusions.

Sensient Flavors meets the demand for sophistication and natural, healthier options in three major ways: spices add a pinch of the exotic; florals add a delicate touch of sophistication; and herbs add a hint of nature. We have the solutions and the expertise to enhance your current product line, as well as support the development of exciting new market entries.

Contact Us to learn more!

Tackle flavor issues associated with plant-based dairy alternatives | Insights | Sensient Flavors Blog


According to London-based Euromonitor International, the dairy alternatives sector is poised for volume and value growth of 4.9% and 6.2%, respectively, through 2023 (compound annual growth rate). And you don’t need a market research report to tell you that mainstream dairy cases are giving more real estate to nondairy substitutes.

Yet despite having so much going for them, plant-based products can’t afford to coast — because if there’s one thing that could hold them back, it’s flavor: Plant-based dairy alternatives can taste strange, especially relative to the clean, mild dairy profiles they aim to replicate.

But with oat “milk” and cashew “cheese” giving the real things a run for their money, somebody must be doing something right. So we sat down with flavor experts to find out what.

All things considered, Keera Perumbala, marketing associate for Hoffman Estates, Ill.-based Sensient Flavors, sees two camps gravitating toward the plant-based space.

“One is the hardcore vegan who pursues veganism for strict health reasons, religious beliefs or some other nonnegotiable,” she said. “The others are the vegan explorers — consumers who’re perfectly OK eating dairy but choose to test the plant-based waters out of culinary curiosity or to complement their holistic health pursuits. And it’s this consumer who’s definitely not willing to compromise on taste.”

Read the full article on Dairy Foods

Ice cream innovations continue to please consumers’ discerning palates | Insights | Sensient Flavors Blog

Ice cream innovations continue to please consumers’ discerning palates

By Keera Perumbala

Dessert trends come and go, but one product never leaves consumer’s hearts — ice cream. Ice cream is the very definition of a timeless classic, enjoyed by all ages, thanks to the ability to create different flavors and then spice things up even more with add-ins and blends.

Premium ice cream is not new to the market, but new flavors continue to spur expansion in that arena. What’s more, plant-based ice creams are skyrocketing in popularity, catching up with their dairy-based counterparts in consumer awareness and market share. They offer a “better for you” vibe that is as appealing to purchasers as the “indulgence” factor of traditional, dairy-based ice cream.

Taste and texture are the twin pillars of ice cream enjoyment. For instance, the coveted Millennial and younger demographics say when they look for ice cream products, they look for words like, chunky, crunchy, crispy, ooey-gooey etc. that tell their imaginations what to look forward to.

Why? They want to engage their imaginations along with their other senses and have a fun, interactive, Instagrammable experience.

As Macro and micro trends inform product development in the ice-cream space, Sensient Flavors has the experience and expertise to track and maximize value from these consumer trends. Our formulators have focused on the following areas when crafting new inclusions and combinations:

  • Sophistication
  • Premiumization
  • Regional Influence
  • Boozy/Just for Adults
  • Comfort & Nostalgia
  • Health & Wellness
  • Authenticity

All these elements come together in some major trend areas, all of which will be important to analyze and implement in current and new-product development. For instance, the flavor delivery goals around ice-cream products should be,

  • Unique & Fun: Grab consumers’ attention with fun flavors and concepts. Ice cream can be an experiment as well as an experience.
  • Artisanal Authenticity: A flavor or ingredient must have depth, richness — and a backstory.
  • Adult Indulgence: Mature palates want a sense of relaxation and luxury.

At the same time, Sensient knows that consumers place a high value on clean-label products. They want transparency and the ability to identify ingredient sources. Sensient has the grower network and farm-to-table supply chain to meet these demands in their flavors, as well.

Ice cream is a workhorse in the dessert industry, and a heightened demand for new tastes and experiences means consumers want it to do more than ever. Are your products up to the challenge? Let our team work with you to create today’s favorites and tomorrow’s must-have ice-cream indulgences.

Sensient’s extracts meet increased demand for traceability, sustainability and environmental ethics | Insights | Sensient Flavors Blog

Sensient’s extracts meet increased demand for traceability, sustainability and

By Kevin Barasa

Buyers are savvier than ever when it comes to reading labels to discern where products come from. They want to know that the foods and beverages they consume are made with ingredients from manufacturers who care about our planet with earth-friendly practices, including responsible sourcing.

Sensient’s full line of flavor extracts promises:

  • A unique flavor profile and functional benefits
  • Flexibility of bringing flavors, colors and functional properties under one product
  • Holistic benefits and clean product manufacturing ethos

At Sensient, we employ PHYTOCLEAN™, an advanced method for bioactive, environmentally responsible extraction that yields clean ingredients in an earth-friendly manner. PHYTOCLEAN technology:

  • Eliminates the use of hazardous organic solvents
  • Consumes less energy than traditional extraction methods
  • Produces nontoxic byproducts that are easily disposed of or composted
  • Minimizes risk to employee health, safety and the environment by eliminating the use of hazardous organic solvents

In addition to being good for the Earth, Sensient’s extracts provide great taste. Studies Sensient has conducted show that consumers routinely identify the word “extracts” with their desired goal of clean and healthy eating. Extracts are also good for manufacturers because they are easily sourced and usable in a wide variety of applications.

We are eager to work with you and assess your current products and those in the design phase so that you can capitalize on the value of extracts and grow your business by offering consumers the clean products they crave.

For more information contact us here.

Most Innovative Ice Cream Flavor | Insights | Sensient Flavors Blog

Most Innovative Ice Cream Flavor

By Mitin Rathod

What makes a winning Ice Cream?

  • Taste is the ultimate truth
  • Consumers, who tell us what indulgence should taste like
  • And our application experts who know how to deliver

At Sensient, innovation is at the forefront of what we do, and with our “Brown Butter Banana French Toast” concept, our team achieved a winning product; second spot as the “most innovative ice cream flavor” among 23 entries.

All entries in the competition were remarkable in their own ways and we congratulate them.

Indulgence is a factor that is really well understood by consumers, and there are no two ways about it. Either you wow our consumers or you don’t. Ice cream specifically satisfies a need and a certain sensorial expectation is attached to it. As taste profiles expand, it is crucial that we link forward-looking flavors with technology-led value add. For Sensient, the goal always remains to be ahead of the trend and create products that bring meaningful moments to life.

How did we create the concept?

It all starts with consumer insights and having a clear understanding of what “good taste” means. As part of global taste and sensory research, we look for how independent flavors and products can collectively bring a unique flavor to surface. We then create concepts that go through both consumer and sensory evaluation to make sure our product promise is met in an ice cream application.

Finally, we do a pragmatic value evaluation to make sure we have created a product that our customers and eventually consumers can appreciate from a value standpoint.

The Winning Concept

Browned butter is a way to instantly make something indulgent in the culinary world. This trend has been taking over the sweet goods and ice cream lately. With the health halo of banana in a flavor, this pint is the feel-good indulgence. Who says you can’t have breakfast for dessert? Our brown butter banana French toast is pure permissible indulgence with a banana puree and French toast base, our Sienna brown in the variegate and French toast pieces as an inclusion.

Checkout our blogs and whitepaper to learn more about Ice Cream Trends and reach out to our experts.

Spice is nice, but complexity is key | Insights | Sensient Flavors Blog

Spice is nice, but complexity is key

By Roger Lane

Product developers have been in pursuit of the planet’s hottest peppers to capture consumer attention in recent years, but demand for extreme heat is taking a backseat to desire for complex flavors and specific pepper varieties.

Product developers may consider pairing peppers with cheese and yogurt-based dips and sauces, said Roger Lane, marketing manager, savory flavors at Sensient Flavors, Hoffman Estates, Ill.

“Pairing them with dairy is very common as it takes the sting out of the pepper and gives consumers a more nuanced flavor experience,” Mr. Lane said. “Chocolate also pairs well, especially dark chocolate. The floral/citrus notes in peppers complement those same flavors found in chocolate.”

“Beyond the plate, cocktails and brews with peppers are on trend, and the combination of heat with a fruity base — such as a jalapeño grapefruit margarita — is very popular.”

Read the full article on Food Business News.

The power of protein | Insights | Sensient Flavors Blog

The power of protein

By Roger Lane

Today’s consumers have a growing appetite for protein, but do they understand the role of protein in health? Protein helps support weight management, builds and maintains lean body and muscle mass and helps support appetite and hunger control.

According to the USDA, a sedentary adult man or woman needs at least two ounces of protein a day to prevent deficiency. The nine amino acids that protein delivers to our bodies contributes to our functioning immune systems, metabolism, muscle development and bone strength. While this trivial amount may be enough to maintain our basic needs, studies show we need significantly more to thrive. Traditionally, Americans have enjoyed most of their protein from animal sources: beef, poultry, pork, dairy, eggs. More recently though, plant-based proteins have appealed to the general consumer for a range of reasons from health and wellness, to concern for the environment or animal welfare. Let’s take a closer look at both protein options.

Animal protein provides all nine amino acids (the building blocks of protein) and the vitamin B-12 our bodies need to function at a base level. Vegetarians often need to combine plant-based proteins in an effort to match and consume the same amino acids found in a single piece of meat. The lack of vitamin B-12 in plant-based diets leave vegetarians who do not supplement at risk for a variety of diseases. Animal proteins offer an efficient, compact package from which we can derive our basic needs for protein, but what about our other dietary needs?

While animal proteins offer simple efficiency, plant-based proteins offer a complexity of vitamins, phytonutrients, antioxidants and fiber that animal protein cannot. And, if Americans are deficient in anything, it’s fiber. Whole grains, nuts, beans, green leafy vegetables, and legumes are fibrous, dietary powerhouses. In addition to the protein benefits these foods provide, their fiber content aids digestion, promotes healthy gut flora and has strong associations with decreased risk for obesity-related chronic illnesses. Also naturally low in sodium and saturated fats, plant-based proteins provide a low-calorie, nutrient-dense alternative to their animal counterparts.

In a country with 39.6% obesity rates among adults, and a per capita consumption of 222.2 lbs of meat per year, there’s something insufficient about the 10 oz of animal protein we are eating a day. Perhaps a dietary shift toward plant-based protein is just what the doctor ordered?

For more information, please visit our website.

Millennials and Gen Z driving shift toward plant-based foods | Insights | Sensient Flavors Blog

Millennials and Gen Z driving shift toward plant-based foods

By Roger Lane

Experts agree the shift toward plant-based consumption is primarily driven by millennials, a group most likely to consider the food source, environmental impact and animal welfare issues when making a purchase. While millennials currently boast the largest percentage of self-identified vegans and vegetarians, Gen Z is on their heels and may be even more into vegan food. Researchers found Gen Z buys 80% more kale, 57% more tofu and 266% more avocados than Gen X.

Today’s resourceful and informed consumers increasingly scrutinize the brands they patronize. Our proprietary survey data suggests investigative millennials, in particular, find overwhelming value in the access to information regarding the sources and ingredients of any product they might purchase.

When navigating the retail landscape, millennials tend to follow a set of core values that guide their purchasing decisions. This “conscious consumption” principle is based on the tenets of self, society, and planet. Millennials are likely to ask themselves:

  • “How does the food I buy enrich the quality of life for my family or for myself?”
  • “What good is the company contributing to the broader community it serves?”
  • “How are brands impacting the world in which we live?”

Millennials feel a sense of responsibility and trepidation for our planet that compel them to research and select brands that honor humanity and the environment. Brands that make this information easily accessible will be rewarded. In fact, a LabelInsight study shows consumers will pay more for and are likely to try a brand’s entire portfolio that is supportive of increased transparency. For most consumers, brand transparency has potential for brand and product loyalty and increases the value or worth of a product as perceived by the consumer.

At 81 million members strong, millennials are connected, curious, and capable of driving consumer trends into the future. They understand technology and know where to get the answers they are looking for. With more spending power than any other generation, manufacturers, merchandisers and marketers should take note of millennials’ need for brand information and interaction.

For more information, please visit our website.

Loria, Joe, Millennials Driving Force Behind Global Vegan Movement 2018; Mercy for Animals, Forbes

Flavor meets function as the consumer demand rises for natural extracts | Insights | Sensient Flavors Blog

Flavor meets function as the consumer demand rises for natural extracts

By Kevin Barasa

Clean labeling is here to stay. Consumers are demanding easy-to-read labels with identifiable ingredients — a move that is backed by a heightened attention to “farm-to-table” transparency for products and ingredients. Teas and other flavors that can lend color and taste are a vital part of the new landscape. Sensient is helping manufacturers meet the challenge head-on with a variety of clean-label-ready flavors and extracts. Here are more extracts that deliver beyond flavor:


Dating to the fifth century, writings of Hippocrates and others describe the use of medicines derived from the elder tree. Although elderberry has commonly been used in desserts, beverages, and syrups, the extract recently surfaced in the growing vitamin category as a superfood. Elderberries are rich in many phytonutrients that are thought to help treat ailments such as colds, coughing and nasal congestion.


While hibiscus plants are often prized as additions to gardens, they also have a tart flavor and perceived medicinal uses. The flowers and leaves can be made into teas and liquid extracts that are believed to treat a variety of conditions.

Citra Hops

While Citra Hops have been around since the 1990s, it wasn’t until 2007 that this citrus-forward hops came onto the beer scene. Ever since, people have been incorporating them into craft brewing and food applications that benefit from an aromatic citrus punch.

Cassia Bark

Cassia Bark has a sweet, pungent flavor similar to cinnamon, and it works well with cloves and cardamom. In fact, it’s so similar to cinnamon that it is often used as a replacement for the spice. The versatile Cassia Bark can be used in bakery, beverage and hearty main-dish applications.

Organic Green Tea

Stemming from the same plant as black tea, organic green tea leaves are dried and not fermented. This process gives the tea leaves their soothing taste. Along with caffeine, organic green tea contains powerful antioxidants that are commonly known to reduce inflammation, help prevent cell damage, and promote anti-aging.

Sensient continues to invest heavily in natural extracts, demonstrating our ongoing commitment to providing food and beverage manufacturers with reliable, long-term quality and flavor consistencies that meet and exceed stringent standards — and do so while delivering a lasting flavor profile that resonates with consumers’ palates while satisfying their desire for an organic, natural experience.

Sensient has the experience, products and capacity to provide “seed to shelf” transparency for our clients. We have the ingredients, colors and technology to enhance existing offerings and also bring exciting, innovative new products to market.

Please click here to request for more information.

Extracts meet consumer demands for flavor, variety and transparency boost sales | Insights | Sensient Flavors Blog

Extracts meet consumer demands for flavor, variety and transparency boost sales

By Kevin Barasa

It would be easy to categorize consumers’ desire for ingredient transparency as a trend or a fad. It’s been several years, though, and the ongoing call for simpler labeling and farm-to-table growth and processing information is undeniable. Companies who are heeding that call — providing products with visible, identifiable ingredients, such as organic botanicals and extracts — are increasing market share and building customer loyalty. Sensient is right there with them, providing unique, flavorful and clean-label-ready products such as:

Purple Tea

Purple tea is grown in Kenya at elevations between 4,500 and 7,500 feet. This elevation allows for higher levels of polyphenols than are found in typical tea — as much as double the level of polyphenols of green or black tea.

Green Coffee Bean

Green coffee beans are unroasted coffee seeds, which contain higher levels of Chlorogenic acid. Green coffee and Chlorogenic acid became popular for weight loss after the Dr. Oz show indicated the bean “burns fat fast.”

Nigerian Ginger

When the leaves of the ginger plant wither, the roots are harvested for use. Nigerian Ginger has fewer citrus notes than Chinese Ginger, so it goes well in alcohol, brewed drinks, ice cream, seasoning, salad dressings and even dip applications when an earthy, spicy note is desired.


Cucumbers originated in South Asia and now can be found in gardens on most continents. They grow as a vine and are part of the gourd family. This fresh, crisp flavor will go well in any beverage or food application designed to create a spring or summer state of mind.

Blood Orange

The blood orange was first recorded in the Mediterranean during the 18th century. They are still grown there, as well as in Texas and California. Whether they are incorporated into ice cream, gelato, soda or bakery applications, their flavor is sought after by many flavor developers.

Sensient continues to invest heavily in natural extracts, demonstrating our ongoing commitment to providing food and beverage manufacturers with reliable, long-term quality and flavor consistencies that meet and exceed stringent standards — and do so while delivering a lasting flavor profile that resonates with consumers’ palates while satisfying their desire for an organic, natural experience.

Sensient has the experience, products and capacity to provide “seed to shelf” transparency for our clients. We have the ingredients, colors and technology to enhance existing offerings and also bring exciting, innovative new products to market.

Contact us here for more information.

Flavor and function in beverage formulations | Insights | Sensient Flavors Blog

Flavor and function in beverage formulations

When a beverage formulator first thinks of flavors, the basics like chocolate, strawberry and vanilla often jump to mind. Increasingly formulators may consider more complex possibilities, such as lemon ginger or orange turmeric.

“Sweeteners provide more to the consumption experience than just sweetness, and when replacing sugar or enhancing sweetness, you have to take the other pieces into account,” said Whitney Smart, beverage applications manager, Sensient Flavors, Hoffman Estates, Ill. “We have technologies that not only enhance sweetness, but mimic the overall sugar experience by just using natural flavor.

“(These ingredients) can improve mouthfeel perception to make the product feel fuller without the use of hydrocolloids, starches or other thickeners, which enables product makers to maintain shorter, cleaner labels.”

Read the full article on Food Business News.

Three routes to sodium reduction in salty snacks | Insights | Sensient Flavors Blog

Three routes to sodium reduction in salty snacks

Reducing sodium in salty snacks such as chips and crackers seems counterproductive. When consumers choose a salty snack, or even a cheese puff, they expect a certain flavor experience, one that salt is critical in delivering.

“There are several ways to reduce sodium in snacks, but some of them come with taste issues that need to be dealt with,” said Roger Lane, marketing manager, savory flavors, Sensient Flavors.

“Yeast extracts can be added to a lower-sodium product to make up for the lack of salt, especially when you need that boost of flavor without adding sodium,” Mr. Lane said.

“We have found that when used in conjunction with other sodium reduction solutions, SensaSalt 2G works as a flavor enhancer to boost positive notes while reducing negative off notes,” Mr. Lane said.

Read the full article on Baking Business.

2019 flavor trends: Violets, jackfruit and pink peppercorns | Insights | Sensient Flavors Blog

2019 flavor trends: Violets, jackfruit and pink peppercorns

Flavor houses cite exotic plants, spices and fruits as upcoming trends.

Keera Perumbala, marketing associate, sweet flavors, at Sensient Flavors, says 2019 promises to be exciting as current trends continue to gain momentum and interesting new products show up in the market.

“Edgy flavors and bold colors turn ‘over the top’ into the new norm, and this is being emphasized in food and drink with attention-grabbing ingredients that create sensations and elevate the consumption experience,” Perumbala says. “This is particularly true in the sweet goods category, where candies are seeing extreme flavors, colors and experiences coming together.”

“This pursuit for transparency is extending to their food and beverage choices as well, as they are looking for cleaner ingredients in their food and even indulgences such as confectionery that support their health-focused lifestyles,” Perumbala says. “More products are created with ingredients that are traceable, and having provenance claims can be the nudge that a casual browser needs to engage with a particular product. A ‘Brazilian orange’ carries more appeal than an ‘orange.’”

“Food as medicine is a concept well-established and practiced in the east in countries like India and China for centuries. In North America, however, this is a rapidly growing trend for the past few years, as lack of trust in big pharma is driving more people to buy into it,” Perumbala explains.

The products, which help consumers de-stress, and otherwise cope with modern life, tend to feature botanical herbs and flavors. And gummies and chocolates are specifically positioned to suggest relaxation.

There are also a number of products focused on gut health, which tend to feature flavors like turmeric, ginger and other adaptogens such as ginseng or tulsi. And, products are also taking advantage of natural energy and antioxidant sources by featuring ingredients like Guayusa, yerba mate or elderberry extracts.

“Added functionality in food and confectionery ingredients is the way brands are trying to differentiate themselves in the increasing sea of other natural options,” Perumbala says.

And Sensient is responding to these demands with its own clean label portfolio, with a line of pure plant extracts that provide flavor and function, vegan and organic flavors and ingredients.

“Some of our unique extraction processes create 100 percent pure plant extracts free from any carriers or trace solvents that can also be a natural source of caffeine, polyphenols and other functional elements that consumers are looking for,” Perumbala says.

Indeed, it seems there’s nothing flavor can’t do these days.

Read the full article on Candy Industry.

Globally inspired snack and bakery flavor trends | Insights | Sensient Flavors Blog

Globally inspired snack and bakery flavor trends

Taste remains a key driver in consumer food purchases. According to the 2018 IFIC “Food and Health Survey,” taste was rated the No. 1 factor, with 81 percent of consumers stating taste impacts their decisions.

Taste modulation

Many brands are improving the nutritional profile of their products by adding protein, fiber or reducing the amount of added sugar or salt—formulation changes that can impart off-flavors. Sensient Flavors, Hoffman Estates, IL, offers its Taste Modulation brand to naturally mask such notes.

“The Taste Modulation portfolio uses extraction capability to recover specific functional materials, our skilled creation and application expertise and the evolving science of taste perception and receptors,” says Keera Perumbala, marketing associate, sweet flavors. “These not only can be tailored to specific label needs of our customers, but also tailored to work with their specific products. We have supported a number of customers in their product conversion journey from artificial flavors and colors to natural, clean versions.” She notes these natural products perform effectively in baked goods, offering a vivid finish with fresh flavors.

Visual appeal

Sensient offers a rainbow of bake-stable colors from natural sources. “Some notable options would be SupraRed, which filled an unmet industry need for a bake/extrusion-stable natural red; Pure-S paprika, which provides bright oranges without any off-notes; Sienna natural brown fruit juice if manufacturers are seeking alternatives to caramel colors; a very unique indigo blue from a vegetable juice; and some exciting new green and dark-brown options that were recently launched,” shares Perumbala. The colors noted have all been effectively used in bakery applications, including muffins, bagels, cookies and croissants.

Read the full article on Snack & Bakery.

Dairy inclusions get indulgent | Insights | Sensient Flavors Blog

Dairy inclusions get indulgent

Texturally speaking, “ice cream” is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness — either in the scoop or on the palate — qualifies as an unmistakable quality flaw.

“They’re as much a visual treat as a real one,” said Keerthana Perumbala, a marketing associate for sweet and beverage flavors at Sensient Flavors, Hoffman Estates, Ill., and an admirer of the creamy confections.

Read the full article on Dairy Foods.

Integration of Indian and African flavors accelerates | Insights | Sensient Flavors Blog

Integration of Indian and African flavors accelerates

In the 2006 comedy movie “Talladega Nights: The Ballad of Ricky Bobby,” Mr. Bobby (played by Will Ferrell) and fellow race car driver Cal Naughton Jr. (John C. Reilly) argue that pizza and chimichangas are examples of cuisine originating in the United States.

“Most consumers are now familiar with North African cuisine, but some other regions are starting to trend now,” said Roger Lane, marketing manager, savory flavors at Sensient Flavors and based in Hoffman Estates, Ill. “We’ve seen a surge in the flavors of other parts of Africa, especially the eastern and southern parts of the continent, places like Ethiopia, Somalia and South Africa. The cuisine is so new. So, it’s a perfect place for exploring new flavors.”

Read the full article on Food Business News.

Fruit provides an option for consumers looking for less sugary snacks | Insights | Sensient Flavors Blog

Fruit provides an option for consumers looking for less sugary snacks

Fruits are high in essential nutrients, and the 2015-2020 Dietary Guidelines for Americans recommends adults eat at least 1½ to 2 cups per day. According to the CDC, though, only 12 percent of adults meet those guidelines.

According to Kristie Hung, marketing specialist, Sensient Natural Ingredients, Turlock, CA, Hatch chile has been gaining traction. The company’s new Red Hatch Chile flakes and granules offer a sweet, earthy flavor and mellow front-end heat. The company has also introduced organic ancho and jalapeño. “We have seen chile peppers incorporated in bakery items like organic jalapeño chocolate brownies, organic ancho lemon cake pops, pineapple jalapeño turnovers and goat cheese tart with mango habanero jam.”

Such interesting flavors can quickly elevate products from simply a snack to an experience.

Read the full article on Snack and Bakery.

Create organic ways to meet consumers’ healthy-food demands | Insights | Sensient Flavors Blog

Create organic ways to meet consumers’ healthy-food demands

By Whitney Smart

Seeing is believing, and that’s why increasingly savvy purchasers are scanning food labels, learning about farm-to-table journeys and more. They are more focused than ever on the tie between health and nutrition, and they want to know where their food is from, how it was prepared and what it contains.

That’s why the word “organic” has surged in their awareness. It implies that a product is free from additives, pesticides, preservatives and hormones. Organic labeling helps manufacturers stand out, because it puts their products ahead and generates stronger sales.

Does organic labeling have appeal among consumers? Consider what Mintel found out:

  • 14 percent of all food and beverage products launched in 2017 were organic.
  • There was a 51 percent increase in organic product launches between 2013 and 2017.

It’s important to remember that “organic” doesn’t mean just one thing:

  • 100% Organic (all ingredients are organic certified).
  • Organic (95% ingredients are organic and 5% non-organic ingredients allowed).
  • Made with Organic (70% ingredients are organic).

Organic flavors provide manufacturers with many advantages.They act as regular, natural flavors, so they don’t require special training on use. Aside from allowing for new products to be developed to accompany existing lines, they also provide an easy “value add” to give both new and existing brands a premium appeal.

Consumers demand transparency in their food. The use of organic flavors alongside labeling that is clear and easy to follow builds trust and brand loyalty. The clean-label movement is very real — and growing. The use of organic flavors to achieve compliance and certification makes a strong and visible promise to consumers that they appreciate and reward.

For more information on Sensient’s Organic Flavors, contact us here.

Yeast extract innovation fuels advances in fermentation-oriented product lines | Insights | Sensient Flavors Blog

Yeast extract innovation fuels advances in fermentation-oriented product lines

By Xonia Oliveros

Getting new and improved products to market, particularly in the competitive consumer health and nutrition space, can mean the difference between robust growth and stagnation for a manufacturer. That’s why an understanding of how a dependable, widely varied line of yeast extracts and peptones for fermented items is essential to efficiency, productivity and increased revenue.

Fermented products continue to expand within such well-known areas as baked goods, where gluten- and dairy-free options are in demand. They also are on the rise in beverage production (with an ever-expanding roster of craft beers alone), the burgeoning consumer-probiotics market, as well as in everything from detergents and cleansers to animal feed, personal care and dietary supplements.

At the same time, many manufacturers think of yeast extracts and peptones as a “black box” whose value is unquestioned, but whose proper deployment remains a mystery. Even so, they have specific needs when it comes to these vital components of their products. Those include:

  • Tangible and documented nutritional benefits
  • Reduced fermentation cycle times to enhance facility volume and efficiency
  • Rapid testing for faster time from product development to market
  • Consistent, verifiable ingredients
  • Sourcing flexibility from provider to enable shorter lead times
  • The ability to meet and exceed dynamic and changing global regulatory requirements
  • Products that are gluten-, dairy-, soy- and GMO-free

To check those items off the list, manufacturers should work with a partner who can assist with the process of optimizing their recipes for live cultures used in probiotics or dairy products, or fermented ingredients such as enzymes, organic acid, amino acids, vitamins, or beer, wine and spirits.Creating value alongside supporting innovation is the goal.

Sensient’s complex microbial strain portfolio gives us the ability to support those customized, actionable solutions to any product or ingredient mix. Our expert team can work with you in your facility, as well as through our state-of-the-art innovation center, on the exact solution for your product-manufacturing needs now, as well as in the future. Contact us here.

Raising the bar in coffee innovation | Insights | Sensient Flavors Blog

Raising the bar in coffee innovation

Ready-to-drink (R.-T.-D.) coffee innovations continue to roll out at a rapid rate, with many featuring unique attributes.

“With the increased interest in dairy-free products, many different milk alternatives have made their way into R.-T.-D. coffee products,” said Joshua Jackson, beverage application technologist, Sensient Flavors, Hoffman Estates, Ill. “Each comes with its own flavor contribution that must be taken into account during formulation.”

Kevin Barasa, product manager at Sensient, added, “What many consumers like about cold brew is its velvety taste. The creaminess almost compensates for the otherwise bitter taste perceived in coffee, allowing consumers who traditionally need sugar or cream to drink their coffee black and stay within their health and wellness goals.

Read the full article on Food Business News.

Plant-based becoming a ‘pillar of food infrastructure’ | Insights | Sensient Flavors Blog

Plant-based becoming a 'pillar of food infrastructure'

Not long ago, frequent dietary advice was to eat more fruits and vegetables. Choosing whole grains then became important.

Harry Park, application technologist for Sensient Natural Ingredients, suggested making vegan coconut curry using garbanzo beans, butternut squash, whole grain brown rice and a creamy coconut sauce with nuances of roasted garlic, smoked onion, and smoked green and red bell peppers.

Read the full article on Food Business News.

The tastes forecast to trend in 2019 | Insights | Sensient Flavors Blog

The tastes forecast to trend in 2019

Flavors associated with health, nature, adventure and nostalgia are slated to trend in 2019. The flavors identified by developers and marketers capture trending tastes, but also the mood of the U.S. consumer.

“Food as medicine is a concept well-established and practiced in the east in countries like India and China for centuries,” said Keera Perumbala, a marketing associate for sweet and beverage flavors at Sensient Technologies, Milwaukee. “In North America, however, this is a rapidly growing trend for the past few years, as lack of trust in big pharma is driving more people to buy into it. There are many products focused on helping consumers de-stress, energize or tackle a plethora of other common symptoms of the modern life. Some botanical herbs and flavors are naturally poised to be positioned as such.”

Ms. Perumbala added that during the past decade the market has seen an increased focus on health and wellness dictating consumers’ lifestyle choices, particularly where it includes food and beverage.

“This is reflective in the increased discussion around gut health and the number of products with probiotics, rise in the popularity and use of ingredients such as turmeric, ginger and other adaptogens such as ginseng or tulsi,” she said.

The world is getting smaller

The spirit of flavor adventure will remain a trend in 2019, said Roger Lane, manager of savory flavors for Sensient Technologies.

“I think the interest in global flavors will continue into 2019 and beyond,” he said. “Consumers are simply too tuned-in to what’s happening around the world for continued exploration not to happen. Some of the more commonplace flavors and regions are certainly losing popularity, but they’re being replaced by hyper-regional versions. For example, Asian flavors have been around for ages, but we’re seeing interest in Macanese cuisine surge. It’s the perfect fusion food as it combines influences from South America, Europe and Asia.”

Mr. Lane added that while consumers love to try new flavors and explore new cuisines, they do like a touch of the classic to be included to make it a bit more familiar.

“For example, Middle Eastern cuisine is blowing up, and the flavors themselves are actually fairly familiar, but taking those flavors and combining them with something like mayonnaise or ranch makes them more accessible to consumers,” he said. “Combining these cuisines with a format familiar to consumers can also be helpful. Why not create a Korean-style burrito using ingredients found in typical Korean fare, but wrapped in a tortilla for a format everyone knows?”

Read the full article on Food Business News.

2019 Flavor trends for food and beverage | Insights | Sensient Flavors Blog