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Bell Announces Top 10 Flavors and Fragrances for 2009
Posted: January 15, 2009Bell Flavors and Fragrances, Inc. (Northbrook, Illinois) has announced its top 10 fragrance and flavor profiles for 2009. These profiles were a result of the company’s detailed analysis conducted through track sampling, trend scouting and compilation of trends from external sources and suppliers. Bell’s fragrance list includes: tilleul/linden flower, sandalwood with creamy lactones, deep dry amber notes, floral rose violet, tuberose orange flower, citrus aromatic, oriental floral, floral fruity, floral woody and woody (cedar wood, precious wood, olive wood) notes.
Further, the company has categorized flavor profiles into three segments: sweet (confectionery, bakery, and dairy), savory (meat, condiments, dressings, sauces, soups, seasoning) and beverage (non-alcoholic and alcoholic), each comprising top 10 flavors for 2009. The sweet palette comprises acai, yuzu, guavasteen (pineapple guava), red or black currants, acerola, lychee, camu camu, marula, persimmon and figs. Yumberry, golden kiwi, lavender, triple berry, elderberry, yuzu, juniper berry, bartlett pear and meyer lemon appear as leading beverage flavors, whereas mediterranean herbs and spices, habanero, tandoori roasted, olive oil, aged balsamic vinegar, thai green curry, satsuma mandarin and cracked black pepper, al pastor and chimichurri make up the company’s leading savory flavors for 2009.