Sensient Flavors Announces 2011 Flavor Trend Predictions

Sensient's flavor trend predictions offer food and beverage manufacturers opportunities for innovation with up-and-coming flavors that consumers will be clamoring for in the months and years ahead, ensuring that manufacturers stay ahead of the curve.

1/5/2011 --- Sensient Flavors, one of the world's leading flavor companies, has announced its flavor trend predictions for 2011. The list was developed using Sensient's proprietary trend framework that filters trends from the broad, macro level down to the flavors themselves. The list encompasses flavors inspired from multiple macro trends including Health & Wellness, Sensory, and Personalization.

Sensient Flavors flavor trend predictions for 2011 includes:

* Aguaje: Widely grown and consumed in Peru, aguaje is a highly nutritious fruit with a bright orange flesh and a sweet taste that has been compared to a carrot.
* Berbere: An Ethiopian spice mixture, berbere is a blend of cayenne pepper, allspice, cardamom, cloves, fenugreek, ginger, black pepper, and salt.
* Borojo: Grown in Colombia and Ecuador and thought to boost energy, borojo has a pleasantly sweet and sour taste.
* Ceylon Cinnamon: Used widely in England and Mexico, Ceylon cinnamon has a complex flavor with a citrus overtone and is less sweet than cassia cinnamon.
* Cherimoya: Native to Ecuador, Colombia and Peru, the cherimoya has a tropical fruit flavor with slight cream and green notes.
* Grains of Paradise: Native to Africa, these dried seeds offer a complex flavor profile with earthy, woody, citrus, herb and heat nuances.
* Hibiscus: Popular in South America and the Caribbean, hibiscus offers a tart, tangy berry flavor.
* Pandan: Grown in the tropical areas of Asia, pandan offers a uniquely sweet flavor and aroma.
* Yacon: Native to Peru, the yacon is a vegetable that has a distinctly unique flavor that is fruity and earthy and is compared most commonly with an apple.
* Yumberry: Officially known as the Yang Mei and native to China, the yumberry has a pleasantly tart and sweet flavor profile.

"Sensient's flavor trend predictions offer food and beverage manufacturers opportunities for innovation with up-and-coming flavors that consumers will be clamoring for in the months and years ahead, ensuring that manufacturers stay ahead of the curve," said Emil Shemer, Director of Food Solutions at Sensient Flavors.

Source: Sensient Technologies Corporation