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well as chocolate and truffletype. The innovative fillings
complement the flavours and
textures of inclusions such as
dried fruit and cereal pieces.”
German company Wild’s
range of stable fruit flavours
for sweet baked goods can,
says the company, resolve
the problem of flavours
dissipating after the
packaging has been opened.
some baked goods made with fruit by-products.
The flavours can be used in
simple baked goods like
Scandinavian dough, which is used to create
butter cookies as well as in sandwich cookies with a
Scandinavian-inspired coffee bread, sweet rolls and
fruity flavoured centre layer. For filled cookies, the
other baked goods.”
flavouring can be added to the dough and the fillings.
The company has also seen sales rises of dried
Says Birgit Braun, responsible for Product
fruits, especially organic, by 20 per cent.
Management at Wild, European consumers largely
“Among our best sellers are dried apricots, dates
remain faithful to ‘brown flavours’ that make up
and raisins. Bakery manufacturers are using them in
standards such as vanilla, butter and chocolate.
snack products, cereal bars and baked goods such
“Regarding new product launches, we find that in
as breads and fruit cakes,” said Backhouse, adding
France fruit flavours are especially popular and
that new flavours and flavour combinations are
raspberry, strawberry and lemon are most frequently
emerging all the time.
used. In Italy, apricot is the preferred fruit flavour in
“The popularity of oriental foods is starting to
bakery products whereas in Russia and the Ukraine,
emerge in the bakery sector with exotic fruits such as
we see a high demand for cherry and poppy seed.
lychees, yuzo and pomegranate starting to appear in
“Throughout Europe, we currently see a trend
desserts and cakes.
towards American-style cookies, with chocolate chips
“Additionally, contrasting flavours are also
or nuts. Here caramel flavours play a huge role. Also,
experiencing a boost in popularity. Sweet and salty
salty caramel variants are gaining popularity.
ingredients are increasingly combined such as in
“Furthermore, exotic nut flavours such as pecan,
salted caramel and sweet and spicy such as
macadamia as well as coconut are in vogue.
chocolate with wasabi or chilli.”
Innovative combinations with fruit or spicy tastes
such as ginger are high on the agenda of the younger
target group which is eager to experiment.”
evolving tastes
According to Ernst van den Berg, Senior Products
ADM’s range of long shelf life indulgent fillings for
Manager Sweet Goods EMEA, of flavour specialist
bakery and confectionery, launched in 2012, for use
Givaudan EMEA which launched its TasteEssentials
in a range of products including éclairs, filled biscuits
Vanilla range comprising 150 plus varieties of vanilla
and pralines, come in a wide range of flavours that
flavours in 2009, there is now demand for more
includes strawberry, orange, fresh yoghurt and
complex vanilla flavours and extracts particularly
custard.
from big multi-national customers and customers in
The company says the fillings combine richness
western Europe.
with functionality such as flexible melting profiles.
“We have seen a rising demand for vanilla
Shelf life is dependent on the product in which the
flavours and flavouring for use in more indulgent
filling is used and can vary substantially but on their
products,” said Van den Berg. “Traditionally, the vast
own the fillings have a nine month shelf life.
majority of vanilla flavouring used in the bakery
“Each market has its own local favourites,” said
segment has been vanillin, (a key component of the
Rinus Heemskerk, Director of Innovation, ADM Cocoa
vanilla bean that can be naturally or synthetically
International. “For example, in the UK, the English
produced) due to its availability, to help the
custard flavour fillings are very popular but this
sweetness and overall flavour of products and not
popularity may not translate to other countries in
necessarily deliver an identifiable vanilla flavour.
Europe. Consumers in France favour cassis and
Vanillin is an extremely cost effective product to use
praline fillings in chocolate whereas nougat and
in this way and Givaudan offers both synthetic and
liquor are popular fillings in Germany.
natural vanillin solutions for the bakery sector.”
However, according to Heemskerk tastes are
Givaudan’s flavours and flavourings are
evolving.
available in both powder and liquid formats and are
“In the UK, for example, we are seeing more
supplied in formats suitable for customers’
interesting and varied consumer tastes, which we
applications and formulations with powders
have reflected in the range of indulgent fillings such
preferred for ‘ready to bake’ mixtures and liquids
as strawberry, orange, fresh yoghurt and custard, as
more popular for adding to dough. n
BISCUIT WORLD
spring 2013
rinus heemskerk.
tasneem backhouse.
birgit braun.
23