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Baking Goes Bold

From chardonnay cookies to chipotle mango scones, today's consumers' increasingly curious and sophisticated taste buds have bakers exploring the addition of all types of flavorful ingredients, from sweet and tropical to ethnic and fiery.  The addition of this layer of flavor can be suptle, almost unidentifiable, or bold and characterizing.

“Millennials are less brand-loyal and are more experiential with their food and beverage choices. They are more interested in specialty offerings that include interesting new flavor profiles and combinations,” said Gary Augustine, executive director of market development for Kalsec, Kalamazoo, Mich. “This creates limitless opportunities to add value to traditional baked goods.” 

Jim Boniecki, vice-president of technical sales for Flavorchem, Downers Grove, Ill., said, “Heat and spice blends in savory products have made inroads into baked goods. Reasons stem from the popularity of Asian and Hispanic fusions of flavor. In the past year, we have received many requests for unique blends such as citrus and spice.” 

Author: Donna Berry  l  Source: Food Business News

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