Bell Flavors and Fragrances is excited to announce the top ten flavors for sweet, savory and beverage applications for 2011.
Cupuaçu fruit is touted as the latest superfruit according to Mintel. “Cupuaçu is a creamy-fleshed and distinctive-flavored fruit related to cacao that grows in the Amazon, known for its high levels of antioxidants.” 1 Mintel said that cupuaçu also contains vitamins, essential fatty acids and amino acids. “The fruit is known for its high content of phosphorus, pectin, calcium and vitamin C, which makes it an interesting natural ingredient for food products.” www.otca.org.br/salaandesamazonia
Cupuaçu is one of the most popular fruits in the Amazon; almost all homes have a cupuaçu tree in their backyard. The cupuaçu tree belongs to the same family as cacao but costs one-third less than cacao and has the same properties. Furthermore, according to researchers, cupuaçu has theobromine, a stimulate that is more healthful than caffeine.2
Cupuaçu is a relatively new fruit on the international market. The biggest buyers of cupuaçu pulp in the world today are Japan, Holland, United Kingdom, Germany, United States, Argentina, Bolivia and Paraguay.2
Due to the fruit being highly perishable and difficult to store, Bell has created a Cupuaçu Flavor based on the original Cupuaçu fruit taste profiles. Applications include juices, ice cream, liqueurs, creams, puddings, butters, jams, jellies, tarts, cakes, desserts, sweets, candies and chocolates.
1.Cupuaçu as next big superfruit flavor, foodnavigator-usa.com
2. Thematic Pamphlets “Cupuaçu,” Ministry of Education, Professional and Technological Education Secretariat; Brasília, November 2007
Super fruits have been called “the future of our health”1 and “the superheroes of functionality”2 and with the consumer market flooded with these tropical and subtropical fruits, consumers are looking for the next big super fruit. The salak fruit, referred to as snake fruit, is the newest exotic fruit from a species of palm trees native to Indonesia. Salak fruit has been cultivated throughout Indonesia with at least 30 cultivars. The fruit clusters grow at the base of the palm tree and have a reddish-brown scaly skin, hence the name, snake fruit. The pulp is edible and consists of three lobes. The lobes have the consistency of three large peeled garlic cloves, yet the taste is sweet and acidic with an apple-like texture.
In a study published by European Food Research and Technology3, snake fruit was found to contain a high concentration of bioactive compounds, high antioxidant potentials and to positively affect plasma lipid profiles and plasma antioxidant activity in rats fed in cholesterol-containing diets. Researchers recommended including snake fruit in disease preventing diets.
Bell has developed a Snake Fruit Flavor based on the original snake fruit taste profiles. Bell’s Snake Fruit Flavor tastes between a combination of apple, pear, pineapple and lychee, with a bit of an astringent note. Applications include chocolates, hard candies and baked Ggoods.
1. Hort Research (24 October 2006). "'Superfruits' the future of health". Press release.
2. Starling, Shane (1 April 2007). "Superfruits—superheroes of functionality." Functional Ingredients (Penton Media.)
3. Leontowicz, Hanna, Maria Leontowicz, Jerzy Drzewiecki, et al. “Bioactive properties of Snake fruit (Salacca edulis Reinw) and Mangosteen (Garcinia mangostana) and their influence on plasma lipid profile and antioxidant activity in rats fed cholesterol.” European Food Research & Technology, 223.5 4 Mar. 2006: 697–703
Black garlic has become the new sensational gourmet ingredient across the U.S. since entering the mainstream market in 2008. The New York Times noted black garlic as the “New Staple of Modern Cuisine” in their spring 2008 “Design and Living” special edition.
Black Garlic exploded in the culinary world in 2009 when featured on Iron Chef America (Food Network) and Top Chef New York (Bravo). Executive Chefs such as Eric Ripert of Le Bernardin, Bruce Hill of Bix Restaurant, Corton Paul Liebrant and Matthias Merges of Charlie Trotter’s have garnered black garlic as a favorite ingredient.
Bell has created a Black Garlic Flavor to match the new Korean-inspired fermented garlic. Bell’s Black Garlic Flavor contains deep, earthy, and sweet fermented notes without using black garlic as an ingredient. The Black Garlic Flavor adds complexities to sauces, creating a decadent black garlic note.
Commonly paired with black garlic is umami. Bell’s Umami Signatures flavor enhancer line can be paired with its Black Garlic Flavor to boost savory and fermented notes while increasing salt perception in an application. Umami Signatures was designed to trigger key flavor profiles in a base and to make them more robust. These Umami Signature flavors enhance a product base without creating a specifically dominate flavor profile.
Bell’s Soy Sauce and Fish Sauce Flavors give depth and character to applications by adding earthy brown, savory, and fermented notes. Both flavors are colorless and allergen-free to make a friendly and clean product label.
Fish sauce is an essential ingredient in many curries and sauces. It is a staple ingredient in Filipino, Vietnamese, Thai, Laotian, and Cambodian cuisine and is used in other Southeast Asian countries. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment.1
Bell’s Soy Sauce Flavor contains brown, fermented and savory notes of standard brewed soy sauce. This is especially important in Asian applications where a clean allergen statement is needed. Bell’s Soy Sauce Flavor can also be used to boost flavor in low sodium applications where soy is removed.
ReduxSo—Sodium Reduction Systems
Bell has developed and commercialized unique sodium-reducing flavor systems. Testing has determined that 50% reduction of sodium is achievable with no significant taste change.
ReduxSo Version 1.0 applications include ground meat products, gravies and other high fat sauces with the exception of dairy sauces.
ReduxSo Version 2.0 applications include water based products like light salad dressing, thin soups, lean meat products and dairy sauces.
A combination of Bell’s Natural Flavor Enhancer and Flavor Enhancer for Salt Replacement makes it possible to deliver all of the flavor and less sodium.
1. “From Poot-Poot to Fish Sauce to Umami to MSG.” Seashore Foraging & Fishing Study.
As in the past, the lists were tabulated using three methods: 1) tracking samples that have been requested over a 12-month period, 2) “trend scouting” flavors analyzed by Bell’s marketing and R&D departments from four continents, and 3) compiling flavor trends from external resources and suppliers such as Mintel, media and other credible sources.
Through research, the beverage flavors follow along the trend of superfruits. As new and exotic fruits are discovered all over the world, testing shows that many of these fruits provide high levels of nutrients. They also have unique and distinctive tastes to entice the consumer.
The sweet flavors follow the trend of back to basics indulgence. Consumers like what is familiar and the comfort that certain foods provide.
The savory flavors hit the trend of consumers wanting flavors from around the world. Many consumers are traveling more and are wanting to take those flavors with them so they can experience them at home.
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