Flavours and extracts


tastes in product to best mimic the overall profile of the cheese powder when compared against the standard in biscuits. After many rounds of trials in house, the best of the biscuits were then put to a larger tasting panel for blind tasting where 90% of the participants could not discern between the options. The product is currently on shelf-life trials and all being well will be available for consumers to purchase 3Q this year.


Indulgent treats


My final port of call was a conversation with Michael Schofield, Marketing Manager at British Bakels, who believes that while consumers have, in recent times, shown a heightened interest in healthier baked goods, there remains a large number of consumers seeking indulgent treats. Consumers expect taste and flavour when they buy biscuits, but clean label is a growing consideration too. Michael points out that in the past year there has seen a 10% rise in bakery snack sales. “These increases have likely come from the sector’s focus on their snack range, and healthy options in particular,” he says. Growing numbers of consumers are avoiding foods with ingredients with negative connotations, such as palm oil and artificial flavours. The food industry is now wise to this,


as Innova’s latest research confirms that ‘natural’ is a fast-growing claim in the sweet biscuits and sweet baked goods sector, alongside no trans fats and organic, and the clean label trend. It would appear that today’s consumer wants to have


their cake and eat it too when it comes to flavourings for their biscuits! They still want an indulgent treat, but want ingredients and flavours to be natural with a clean label. Some consumers are also looking for excitement and are willing to try new, innovative flavours, but beware as their excitement may wane quickly so there is a need to keep innovating for this sector of the market who do tend to buy on impulse.


34 Kennedy’s Bakery Production October/November 2022


bakeryproduction.co.uk


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