Sensient Flavors presents its 2019-2020 ‘Trends to Taste’ report

Sensient Flavours presents a new collection of ‘Trends to Taste’ flavours. The range of six state-of-the-art flavours is based on the company’s latest insights into consumer interpretations of the past, present and future. The flavours not only give final applications a new aromatic kick; but also inspire insight and achievable innovations that can help narrow the gap between a brand and its consumers.

Where does the story of your product belong – the past, present or future? By addressing this question, Sensient Flavors is offering food and drink manufacturers the latest insights into consumer attitudes. Published annually, the ‘Trends to Taste’ forecast encompasses the company’s syndicated research and horizon-scanning capabilities in pursuit of one clear goal ̶ capturing the latest consumer trends and transferring them into a flavoursome, aromatic language.

Its team of flavourists has examined current consumer perception of past, present and future times. For each dimension, they identified both positive and negative feelings, which are strong drivers of consumer behaviour. By turning these insights into a flavour collection, the company has created six avant-garde offerings that mirror specific consumer attitudes to each time dimension, and help drive stronger product performance in the marketplace.

Engaging the past

While some of us associate the past with positive feelings of nostalgia, stability and comfort, others use yesteryear to make changes to their future. To reflect the emotions of the former, Sensient Flavors has developed a new variation of Poudre Douce – a warm and comforting medieval spice blend for use in various foods from roasted meats to bakery items. By contrast, Romeu e Julieta ̶ a flavour combination of traditional tropical fruity guava paste and subtly sweet cheese ̶ was designed to create both a new sensory experience, as well as acknowledge the feelings of the latter group of consumers.

Controlling the present

More and more people consider the modern world to be immersive – an interactive experience to be explored. For these shoppers, the flavour expert presents the aroma of Timut Peppercorn – a plant highly appreciated by Himalayan natives for its versatile properties. Characterized by peppery notes in combination with zesty fruit aromas, it helps create tailored products that tap into interactive indulgence.

However, there are also an increasing number of people who are rather overwhelmed by today’s multi-sensorial stimulation. For this group, Chocolate Toadstool with deep earthy umami and decadent chocolate notes helps create authentic products to satisfy a taste for diversion and escapism.

Imagining the future

Today, future visions of a near-perfect society sit alongside dystopian predictions that necessitate a return to a simpler existence, and regionally focused eating. In addressing the utopian idea, Sensient Flavours embraces the ancient description of utopia as a land of “milk and honey”, where honey means the sweetness of dates. Against this backdrop, the manufacturer presents Silan – a harmonic combination of brown dates with a slight bitter edge tempered with creaminess.

Acknowledging the dystopian vision, the flavour company presents Fermented Yaupon, reminiscent of roasted tea enhanced with floral notes. As North America’s only caffeine-containing plant, Yaupon promises a natural caffeine buzz and, thanks to fermentation – an age-old process used in the preservation of food and beverages – this offering also has a slightly sour edge.

This National Science Week, Australia’s national science agency, CSIRO, has revealed how a secret recipe to get Black Soldier Flies in the mood could help tackle local food waste crisis.

Working with Canberra-based start-up Goterra, CSIRO’s farming experts have been testing lighting, temperature, moisture, surface texture and diet in a bid to find the perfect combination of conditions that will encourage flies to mate.

By boosting egg-laying, Goterra will be able to breed more insects to eat through food waste and turn it into compost – reducing landfill, emissions from transporting food to landfill, and enriching soil with nutrient-rich fertiliser.

This is just one of a number of CSIRO projects designed to kick-start the growth of a new Australian industry that will use insects to tackle challenges like food waste and create a more sustainable source of protein for human consumption.

Farming insects sustainably requires less land and water, while still maintaining a high protein production.

Working alongside the University of Adelaide, CSIRO is now expanding its partnership with Goterra to investigate which native Australian insects are the best nutritional choices for human consumption.

CSIRO’s Australian National Insect Collection will help identify native species of insects that are potential candidates for the edible insect industry in Australia, and work with local Aboriginal communities to understand traditions around witjuti grubs, bogong moths and green tree ants, which are known for their zesty citrus-tasting abdomens.

Later this month, CSIRO will host an international symposium on edible insects, and begin work on an industry roadmap to identify unique Australian opportunities to grow a local insect industry.

CSIRO Chief Executive Dr Larry Marshall said solving our national challenges of food security and environmental sustainability called for precisely the kind of innovative science and technology we celebrate during National Science Week.

“CSIRO has been at the forefront of agricultural and food innovation in Australia for over a century, so it’s fitting that today we’re using that expertise to grow a new local industry using native Australian resources like insects,” he said.

“Growing a new industry is a complex, multidisciplinary challenge, but with CSIRO’s expertise spanning farming, insects, nutrition, economic and environmental forecasting, and collaboration with industry, government and universities, we have a strong track record for turning excellent science into real-world solutions.”

While working with CSIRO, Goterra CEO Olympia Yarger had the Australian soldier fly Hermetia olympiae named after her, and said working with an organisation as diverse as CSIRO meant her business could develop in multiple directions.

“We were inspired to start the business out of passion for insects and a belief in harnessing them to work for us, whether that’s as a source of food with edible insects, or to process food waste using larvae,” Ms Yarger said.

“Our solution is focused on technology to create opportunities to use insects as a biological service. We’re building the technology to breed the insects and transport them to wherever there is a need, creating a mobile and versatile alternative to everything from sources of protein to landfill.”

Goterra accessed CSIRO expertise with funding from the CSIRO Kick-Start Program, which matches start-ups and small/medium businesses with research and development activities. CSIRO’s partnership with the University of Adelaide is part of CSIRO’s Industry PhD program, which offers science PhD students experience working on real industry challenges.