Flavours and extracts
Innovative biscuit flavour trends
Charlotte Pike, from flavour consultancy, The Taste Testers, offers her thoughts on current flavour innovations
Biscuits continue to be one of our most-loved sweet treats but there are a number of customer trends in particular that are important to take notice of. The first is the quality of the ingredients. Many consumers are carefully considering their consumption, and ‘less is more’ is an important trend, which means that there are consumers buying fewer biscuits, but buying better quality biscuits. So, the ingredients list and quality of ingredients matters more than ever. Consumers prefer a short and recognisable ingredients
list wherever possible, and feel that this differentiates a premium product as well as helping the flavour of the component ingredients to shine through. Biscuits made with butter, as opposed to oils or margarines, are popular with non-vegan customers. That buttery taste is really appealing. Honest, natural-tasting ingredients are also a draw. Spices and fruit continue to be popular flavourings.
Vanilla and cinnamon are always popular, but we are increasingly seeing spice blends from around the world being used – including mahleb, ajwain and allspice. These can add a pleasing sweetness and complexity to the flavour profile. Dried apple and pear are currently popular fruit flavours, perhaps more so than berries, lemon and
cherries. The mixture of sweet and savoury flavours seems to be a growing trend. Think cheese with sugar, for example. When the flavours are well-balanced, it can be an enjoyable and interesting combination. Sweetness is always an important factor and there is a
big movement towards products that are not-too-sweet. The quality of the sugar is worth considering, both from a flavour perspective and a sourcing standpoint. Brown sugar is increasingly popular, adding another layer of complexity to a biscuit’s flavour. Fairtrade and carefully sourced sugar can add value, as well as flavour complexity to biscuits. Flour varieties are another interesting point to consider.
British flour adds appeal and value to biscuits, and can offer an interesting flavour. Heritage varieties are also of interest to consumers, and they can add a range of subtly complex nutty, toasty flavours. Sustainability is important for consumers today, and choosing locally grown ingredients and heritage varieties can really add more depth of flavour and integrity to biscuits, and appeal to customers who want to know more about the ethos of a brand, as well as a great flavour and texture.
bakeryproduction.co.uk Kennedy’s Bakery Production October/November 2022 35
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