FDBusiness.com

At Stand 6P24 in Hall 6, Sensient Flavors will present a broad range of flavors, inclusions, sauces and options for healthy yet tasteful fat, salt and sugar reduced products

MILTON KEYNES, UK — September, 2015 — Visitors to this year’s FiE in Paris, France, can look forward to a wide variety of value-added flavors and innovative ingredients: Sensient´s Sweet, Savory and Beverage divisions will present complete solutions for products with authentic taste profiles and amazing flavor sensations, supporting Europe, The Middle East and Africa.

According to its motto, “We bring life to products,” the Sensient team invites visitors to experience a whole new world of natural flavors and extracts, as well as a broad portfolio of sauces, inclusions, fillings and on-trend value added flavor systems. In the “Trends to Taste” section, Sensient will display an entire collection of flavor solutions, ranging from traditional berry options to more exotic and unusual variants including floral notes for products with a wellness positioning. Also on display will be functional flavors and proprietary technical solutions that enable sugar, salt, fat and calorie reduction without compromising on taste. “Tasting is believing,” says Simon Daw, Marketing Director at Sensient, “so we invite manufacturers of all kinds of food and drink products to come to our stand and explore Sensient’s fantastic world of exciting flavors and technologies.”

SWEET TEMPTATIONS FOR CONFECTIONERY AND DAIRY PRODUCTS

Flavored Caramels will be one of the taste highlights of FiE: with bespoke textures and viscosities, Sensient’s innovative Flavored Caramels range can be used as fillings for premium chocolates, candies, pralines and chocolate bars, as well as a broad range of dairy products such as yoghurt, ice cream and chilled or frozen desserts. The combination of high quality caramel with natural extracts and exciting flavors allows for new taste sensations, including fruit flavors, spiced chai variants, zesty salted orange or spicy notes such as cardamom, cinnamon and ginger extract, to mention just a few. Also available as low calorie versions, inclusions or decorations, Sensient’s sumptuous Flavoured Caramel range is a real innovation that’s ready to be tasted.

FLAVOR TRENDS FOR BEVERAGE INNOVATIONS

Sensient’s beverage experts will present a whole range of flavorings and sweetening systems for all kind of drinks, from carbonated soft drinks, functional and flavored water drinks to alcoholic beverages and coffee.  Visitors to the stand can enjoy a selection of freshly brewed flavored ground coffee variants, including vanilla, caramel and spiced orange. With sugary drinks under the spotlight, Sensient offers low sugar or sugar-free “Juicy Water” concepts, such as samples with sucralose in berry and floral flavor variants. For cocktail lovers, examples of low-alcohol RTD with a reduced flavor-masked alcohol burn, as well as reduced-sugar concepts are available. Sensient demonstrates how APSS (All-Purpose Sweet Solutions) and Smoothenol can make low-calorie drinks with our without alcohol just as indulgent as the real thing.

TASTE SENSATIONS FOR SAVOURY PRODUCTS

By maintaining taste while reducing sodium and fat, Sensient will showcase just how good “healthy” savoury food can taste. For seasonings, soups, sauces and dressings, ready meals, processed meat, cheese, snacks, canned products and many more, Sensient´s Taste Sensations range comprises flavoring solutions that enhance the umami sensation and compensate for salt and fat reduction in terms of taste and mouthfeel. These functional flavors are vegan, free from calories, salt and MSG, palm oil and GMOs, produced using the company’s own, high quality raw materials and ingredients and, of course, their flavoring expertise. The Umami Enhancer improves mouthfeel, allows a clean label declaration and can easily be added to existing flavor concepts. The Long Lasting Enhancer makes fat reductions of up to 30% possible without compromising on taste, whereas the clean label Sodium Replacer is perfect for salt reduced products (up to 30%) and also acts as a masking agent for off notes.