Natural flavors meet ethnic trends

by Charlotte Atchley
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Spicy and ethnic flavors continue to trend upward, but not just any heat will do.
 

Heat and global flavors continue to reign for both baked goods and snacks, regardless of whether that flavor is natural or artificial.

“We’re constantly on the lookout to see what’s trending in the flavor world in general, and that doesn’t change because a flavor needs to be natural,” said Roger Lane, marketing manager, savory flavors, Sensient Flavors and Fragrances. “We’re obviously seeing an expanded interest in ethnic flavors, so we have a broad range of natural flavors that fit that market, whether it’s something like a Natural Asian Pear Flavor or Natural Tamarind Flavor WONF.”

Kalsec is also answering the call for more ethnic flavors with Asian profiles including a new line of Indian curries. The company is also responding to demand for more diverse heat profiles.

“Consumers continue to look for more flavor expression and specificity of the types of heat they are incorporating into their eating experience,” said Gary Augustine, executive director, Market Development, Kalsec. The company has expanded its specialty pepper extracts to include hatch and serrano peppers.

Land O’ Lakes CheddarChroma line of cheese powder and seasonings includes its 3-Pepper CheddarChroma seasoning, which layers jalapeno pepper, aged cayenne, chili pepper with other spices, and sour cream.

Spicy and ethnic flavors continue to trend upward, but not just any heat will do. Consumers want complex and varying flavors from a wide range of peppers.

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