Sensegen taps into precision fermentation to create personalized “exotic flavors”

02 Aug 2023 --- Sensegen displayed its latest range of bio-based exotic flavors at the IFT FIRST trade show in Chicago, US, last month. The company has tapped into the “power of precision fermentation” to create six “true-to-fruit” flavors for foods and beverages.

Food Ingredients First spoke to Natasha D’Souza, VP of flavors and consumer experience at Sensegen, who mentioned that the ingredients supplier decided to work on this innovation after observing exotic flavors “popping up” among consumers and restaurants. “We wanted to be on the front edge of that, along with our biobased molecules,” she says.

“We are thrilled to introduce the Exotic Flavors collection to the market, representing a significant milestone in our mission to redefine taste and consumer experiences.”

“Through our technology, we provide naturality and sustainability,” she remarks. “With our palette of flavors, we’re bringing something unique and truly authentic to the consumers.”

The bio-based flavors show up on labels as “natural flavors.”

Natasha D’Souza, VP of flavors and consumer experience at Sensegen at IFT FIRST.The exotic flavors collection is produced by “bioconversion” to support the company’s commitment to sustainability and biotechnology. This approach ensures the “highest quality and authenticity” while minimizing the environmental impact of flavor production.

Sensegen unveiled its exotic flavor range at IFT at its creative partner Blue California’s booth. Visitors were open to try the food and beverage prototypes made with the flavors and complimentary ingredients from Sensegen’s sugar reduction solutions partner Sweegen.

The “feel good” factor
The company’s range of exotic flavors includes guava, papaya, lychee, yuzu, dragon fruit and violet.

“A lot of our customers appreciate that even though these are bio-based flavors, they are high-performing,” comments D’Souza. “This gives them a win-win for what the consumer will put in their body to feel good about the ingredients, especially if they’re going after a natural product and sustainability goals.”

At IFT, the company showcased its flavors through dark chocolate truffles flavored with Sensegen lychee and natural violet flavor; a papaya-flavored refresher; a dragon fruit flavored sparkling water; a yuzu-flavored iced tea and a guava energy seltzer (full sugar and reduced sugar version).

The violet flavor is particularly highlighted for its “truly exotic experience” that layers onto “sensory differentiation.”

“The reduced sugar versions are fueled by our sister company Sweegen’s breakthrough sugar reduction technology,” says D’Souza.

Leveraging consumer insights
The new exotic flavor launches result from quantitative research conducted with over 1,500 consumers by Sensegen’s consumer insights department.

This comprehensive study explored the beverage and food choices people make in various situations, the influence of mood on those decisions, and the underlying reasons behind them.

“They brought to us some recent consumer findings that consumers are seeking three things in the flavors selection – uniqueness, exoticness and naturality, and how Sensegen can deliver that to the consumer. It is a global trend,” underscores D’Souza.Exotic flavors are “popping up” among consumers and restaurants.

The research revealed that consumers in the US related exoticism to “tropical.”

“When we asked them to name exotic flavors, they mentioned pineapple, mango, peach and apricot,” says D’Souza. “We’re providing US consumers with an honest and authentic tropical experience to transport themselves to those vacation destinations where they might have tasted them.”

“We also heard that consumers were looking for that multi-sensorial experience. Combining that with our biomolecules, we’re able to provide food and beverage manufacturers with a floral, unique and exotic flavor that they can use in their confectioneries, bakeries and alcoholic beverages. We think those three are the main targets for that flavor,” she adds.

“By leveraging our bio-based solutions, we invite food and beverage companies to explore the immense potential of these flavors across different categories and create truly personalized experiences for their consumers,” she concludes.

Last year, Food Ingredients First highlighted the popularity and benefits of floral flavors with inputs from food industry experts from Nexira, Gencor, Kerry and ADM.

By Insha Naureen with additional reporting by Missy Green

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