Seasonal or ethnic, natural flavors can play into any trend
Sweet, savory, spicy, sour … anything goes in baked foods. What matters most, as always, is delicious, consistent and authentic taste. The label must represent what’s inside. But now consumers want more on that label, and bakers are challenged with delivering.
Artisan bread can also get a lift with new bake-stable natural savory flavors from Sensient Flavors. Many in-store baked bread varieties contain herbs and spices for visual appeal, but flavors are often necessary to deliver the taste the consumer expects. “Parmesan garlic and Mediterranean olive oil flavors bring the right balance of indulgence to better-for-you bread,” said Sarah Diedrich, marketing associate at Sensient Flavors.