Sensient Flavors unveils a new Confectionery Toolbox
Sensient Flavors has developed a new Confectionery Toolbox containing the latest ideas and opportunities in confectionery production to help manufacturers stay ahead of the game.
Keeping up with trensd is vital, and this is particularly true of the confectionery industry, where customers are demanding healthier, clean label formulations, alongside high quality ingredients and exciting new tastes. The contents of the toolbox highlight Sensient Flavors’ long-standing flavour knowledge, technological expertise and marketing insights – all designed to meet industry demand and drive category value.
Sensient Flavors offers solutions to the challenges of reducing sugar content and using naturally-sourced sweeteners in the form of its ‘ready to use’ extracts, vegan dairyboost and natural flavourings. They all address the technical challenges of sugar and artificial sweetener replacement, and increase consumer perception of health and wellness benefits.
“We have explored new opportunities within vegan confectionery and alternatives to gelatine, providing clean label choices for those wishing to avoid meat-based products,” said Ranbir Kooner, Sensient Flavors marketing manager EMEA. Additionally, Sensient Flavors offers a variety of vegan, palm oil and gluten-free extracts, with all products free-from titanium dioxide too.
Furthermore, Sensient’s toolbox addresses the premium end of the confectionery market, with consumers looking for exclusivity in flavours combined with taste bud tantalisation. For example, Sensient has innovative ways of combining sweet and savoury flavours, giving products a ‘swavoury’ kick.
“Based on market-driven insights, our latest confectionery toolbox includes practical answers to key industry issues,” said Ranbir Kooner. “These include everything from sugar reduction, transparency of ingredients and interesting flavours, to the more sophisticated solutions that denote high quality. Additionally, we have some exciting new flavours for product innovation, including a broader array of dessert inspirations and savoury/spicy launches.”
