Sensient Flavors has introduced a flavoured caramels range. With bespoke textures and viscosities, the caramel sauces can be used as fillings for chocolates, candies, pralines and chocolate bars. Their intense flavour sensations have been formulated to give premium confectionery products a competitive edge, says the company.
The company has combined high quality caramel with premium extracts and natural flavours and has created a selection of nine pralines with flavoured caramel fillings, which acts as a ‘toolbox’ that allows customers to experience the products for themselves. It contains a choice of taste sensations, ranging from outstanding fruit flavours, chai tea flavours and an on-trend salted orange to traditional variants – the sky’s the limit in terms of flavour creativity.
Sensient’s new portfolio has been developed by combining knowledge of caramel, flavouring expertise and cutting edge technology. The surprising twist in this novel range is achieved by refining the sauces with high quality extracts and natural flavours, which capture the authentic taste profiles of the raw materials, says the company. This sophisticated approach means that the products are especially suitable for premium positionings, allowing for higher margins.
Its annual Trend to Taste analysis has enabled Sensient Flavors to translate global as well as local culinary trends into innovative concepts. When fresh cardamom, cinnamon and a hint of ginger extract spice up a rich caramel sauce, a pleasant surprise is guaranteed. Banana blended with fig flavours delivers a rich, sweet and fruity taste sensation, whereas raspberry, cranberry and redcurrant provide fruity and acidic berry notes. Zesty salted orange is a perfect match for the sweetness of caramel. These and other inspiring variations can be sampled in the customer toolbox.
“The more consumers seek out new taste sensations, the more exciting flavouring concepts can become. In the indulgence sector in particular, consumers are looking for fun flavours and innovative twists. These on-trend flavoured caramels will capture consumer attention and provide innovative buying incentives,” says Colin Haine, technical director for Sensient Sweet Flavors Europe.
Sensient’s new caramel sauces are designed to suit versatile application needs; they can be adjusted in terms of texture and viscosity as well as flavour. All products in the range are ambient stable and can be delivered in a range of bulk packaging formats to suit all manufacturing needs.
Besides chocolate applications, this new generation of caramel sauces can be used as toppings, ripples and bottom or top layers for ice creams, yogurts and chilled/ frozen desserts. Sensient also provides fruit-based and chocolate or coffee sauces as well as an extensive variety of inclusions, which can be combined in a multitude of exciting application solutions.
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