July 14, 2022 — Recipes ranging from sweet desserts from the Balkan region to sultry cuisines from Southeast Asia provide a colorful backdrop for taste innovation.
The host of new taste developments this year are equally innovative – mimicking the umami of fatty gravies using only vegan ingredients, for example – as they reflect a globalized F&B arena.
FoodIngredientsFirst was on the exhibit floor of the recently concluded annual IFT FIRST event and expo, in Chicago, USA, speaking to major flavor players about their trend-driven expansion in the field taste.
Authentic heritage flavors and botanically-derived tones appeal to consumers when paired with popular F&B themes, such as low-alcohol beverages and savory plant-based meat alternatives.
Salted Vegan Juices
The Bell Flavors & Fragrances exhibit included an F&B pairing counter, equipped with a demonstration counter, sink and refrigerator, where its culinary team serves flavors inspired by global cuisine that meet the consumer evasion research.
Similar to the food and drink pairing counter, the tasting counter offers refreshing non-alcoholic beverages that can be sipped in a plush lounge-style seating area. The exhibit is also equipped with a “flavor gamification counter” and a food and product display case with lockable storage.
The company’s range of offerings includes authentic flavors of Eastern European heritage to colorful recipes from Latin America and Malaysia.
“This year, we have worked a lot on the theme of plants. We have a plant-based dumpling that incorporates some of our advancements in taste, umami and kokumi enhancement technologies, as well as some of our vegan fat flavors – which includes a pan drops flavor vegan,” says senior marketing manager David Banks. at Bell Flavors & Fragrances.
On his journey of flavor creation, Bell has drawn inspiration from the Balkan region, playing with the taste profiles of cuisines from the Black Sea to the Carpathian Mountains. One featured item is a bee-friendly, dairy-free, honey-free, butter-free, and nut-free baklava.
Paying homage to Southeast Asia, Bell crafted its vegan pork meatballs with crisp sambal chili oil and calamansi – a hybrid between kumquat and a citrus fruit, known as Philippine lime.
As a nod to both the teetotaler trend and the popularity of Japanese flavors, the vendor served his umeboshi and rum-flavored mocktail. Umeboshi are pickled pickled ume fruits that are usually served as a side dish for rice or eaten over rice balls – often without removing the pit – for breakfast and lunch in Japan.
Whispering to the Latin highlands, the taste specialist has created cherry-flavored dark chocolate covered peanuts, complemented by Mesquite fruit-flavored milk chocolate covered coffee beans.
Heading to the coastal regions next, Bell introduced “nutritious, delicate and flavorful gifts from the sea” with its latest tasting item, the Hibiscus Strawberry Kombucha Shrub Refresher.
Flavor deserves a crunch
Ingredion showcased a number of unique product prototypes showcasing its ingredient portfolio that align with the company’s “360° value” focus on meeting consumer demands for wellness and of environmental sustainability.
The ingredient supplier’s latest creations include Cacio e Pepe crisps, inspired by a simple Italian pasta recipe – flavored with Pecorino Romano cheese and black pepper – which is currently trending after a TikTok video went viral from creator Gabby Eniclerico not correctly pronouncing Trader Joe’s iteration of this sauce.
Other Ingredion prototypes include ginger and blueberry refresher and “Swicy” (sweet and spicy) gelatin-free and sugar-free gummies. Crisps are a “cheez” vegan snack – free of gluten-containing ingredients – designed to convey the authentic taste and texture of a cheesy crisp.
The chip is a combination of Vitence Prista P 360 bean protein concentrate from Ingredion, Precisa 604 modified potato starch, National 7 modified tapioca starch, N-Creamer 2000 modified food starch and a Ticaloid 620 ingredient system that creates firmness in the vegan cheese product.
This vegan cheese product is made with Bell’s Homecraft Prista P 101 Pea Flour, Precisa Crisp 151 Modified Food Starch and Homecraft Create 390 Tapioca Flour, which provides the desired crunchy texture.
In the beverage segment, Bell introduced a sugar-free, protein-enriched blue ginger refreshment. Here, Ingredion uses its Purecircle Sigma B5 sweetener system to provide clean sweetness without adding sugar, while Purecircle natural flavors enhance the berry flavors and initial sweetness.
In Bell’s Blue Ginger Refresher, Every’s Animal-Free Soluble Egg White Protein provides protein boost without adding flavor, while Kerr by Ingredion’s Blueberry Pressed NFC Juice and Essence (not from concentrate) offer a premium, on-trend flavor profile.
“Swicy” gelatin and sugar free gummies are sweet, spicy and soft in texture. Here, Ingredion uses the combination of Astraea Liquid Allulose, Maltisweet CM40 Crystalline Maltitol and Maltisweet B Maltitol Syrup to accomplish a significant reduction in sugar, while Tic Pretested Pectin 1400 is used to replace gelatin and creates a soft texture and flexible.
Trendy botanical flavors
Clean Label food specialist Florida Food Products (FFP) has crafted a plant-based taste-inspired menu that features a “fresh take on berries on a traditional margarita.” The drink contains fermented beetroot juice from FFP which matches consumers’ focus on gut health.
Addressing the alcohol reduction trend, the supplier has formulated a scratch-proof hibiscus and elderflower fizzy gin that delivers a “complex alcohol-like experience” without the fuss. real alcohol. This drink contains FFP’s real brewed hibiscus extract to give it a “trendy herbal profile” and an attractive red color.
Other drink options included the Pineapple Strawberry Hydration and Energy Drink Mix – with natural fruit flavors and natural caffeine from green tea extract – as well as a caramel indulgent salty, plant-based latte, with a rich coffee taste balanced by creamy caramel notes from FFP’s Flash Infused Coffee & Caramel Collection flavors.
In the savory area, FFP offered samples of Za’atar flavored seasoned nuts, prepared from a blend of herbs that traditionally includes za’atar, toasted sesame seeds, dried sumac, salt, as well as other spices.
“Exotic flavors from the Middle East and the Mediterranean come together in these savory and on-trend seasoned nuts, with hints of woody, tart and sour notes, as well as a rich sesame flavor,” visualizes the company.
“Our business has really transformed since the last IFT, with investments that include the acquisition of businesses such as Amelia Bay, Comax Flavors, T-Bev and soon Javo Beverages,” comments Christopher Naese, Vice President of the business development and sustainability, FFP .
In other IFT FIRST covers, FoodIngredientsFirst reported live from the show on the rising star of pulses in plant-based recipes from key suppliers such as Beneo, A&B Ingredients and ChickP.
By Benjamin Ferrer, with additional reporting by Gaynor Selby at IFT FIRST in Chicago
To contact our editorial team, please email us at [email protected]
If you found this article useful, you may wish to receive our newsletters.
Subscribe now to get the latest news straight to your inbox.