The Fresher the Better
In addition to many culinary professionals attesting to the superior sensory attributes of fresh produce, identifiable pieces of fruits and vegetables appeal to consumers who seek minimally processed whole food nutrition. The use of whole fruits and vegetables plays into the trend of kimchi and other fermented produce being used as condiments and cooking sauces. Think pickled beets and kraut blends.
“Many cultures around the world use fruits and vegetables as the basis for their sauces and consumers love that balance between premium global and better-for-you,” says Roger Lane, marketing manager-savory flavors, Sensient Flavors, Hoffman Estates, Ill. “Indian chutneys, for example, are a great way to experience fruits and vegetables in new ways. The balance of sweet, sour and spicy gives consumers a taste profile they’re not familiar with while using ingredients they may already know and love.”
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