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Building Better Chocolates

March 9, 2021 By Scott Rackham

FEB 23- BUILDING BETTER CHOCOLATES EVENT RECAP

On Feb 23rd Sensapure Flavors hosted the “Building Better Chocolates” training event for Sensapure customers. Nutrition brands and manufactures sent their product development teams to Salt Lake City for the morning to learn about the art and science of creating better tasting chocolate products.

 

Why Chocolate? (Because it’s chocolate!)

 

For decades, the top two selling flavors of all protein supplements have been chocolate and vanilla. And let’s face it… chocolate is just more fun. From decadent fudge flavors, to bright and sharp dark chocolates, there are as many ways to fall in love with chocolate as there are different uses for the tasty flavor

Some key words people used to describe their favorite chocolates were smooth, creamy, rich, and complex. With this information we are able to see how much mouthfeel impacts overall chocolate preference. We can use this information when formulating to include creamers, fats, and gums to recreate a similar consumer experience.

It’s all about the growth of Plant Proteins

Years ago, a protein shake meant one thing. A whey protein, artificially sweetened, creamy milk chocolate shake. And getting the flavor system right on a product with plenty of Sucralose and milk solids wasn’t all that tough. After all, it was essentially a powdered chocolate milkshake. But times have changed. The desire to swap out artificial sweeteners for non-sugar natural alternatives, and ditch the whey protein for either plant based or collagen sources makes the development of great tasting protein supplements a little more difficult.

With year-over-year growth exceeding 30% for plant-based protein, meal replacements, and powdered supplements, the need to find ways to deliver great tasting chocolate products has never been higher.

We started with craft chocolate

The day began with a chocolate tasting presented by the same folks who host Chocolate Fest every year in Salt Lake City… Caputo’s European Fine Foods. Adri Pachelli, head of education and all things chocolate at Caputo’s lead the tasting with a review of cacao history, cultivation, processing, fermentation techniques, roasting secrets, milling specs, and of course a deep dive into how crushed cacao becomes craft chocolate.

 

The Science of Chocolate

With our new found vocabulary and educated chocolate taste buds, we let Doug Gledhill, one of Sensapure’s certified flavor chemists walk us through how we can mimic the various component parts of chocolate flavors found in nature using either natural or artificial ingredients.  “As a flavor chemist we need to know all about nature so we can recreate it in the lab,” said Gledhill. “Cocoa Powder alone can have over a thousand different naturally occurring chemicals.”

Let the Tasting Begin

The group of 30+ participants then tasted four different categories of products (whey / plant / collagen / natural sweeteners / gums and masking agents), evaluating each of the 12 products on sweetness levels, flavor attributes, and overall preference.
During this portion of the taste testing experience, Sensapure was able to demonstrate some key changes that lead to the overall improvement of the product. Using the Sensapure Tasting App, we were able to record the unbiased feedback in our audience’s preference on the samples before and after Sensapure solutions were applied.

Filed Under: Conferences & Updates, Flavor Education, News & Press Releases, Uncategorized

2021 Flavor Trends – The year of social wellness

March 2, 2021 By Scott Rackham

2021 Flavor Trends – The year of social wellness

Consumers are shifting their focus towards their health and immunity now more than ever with social media leading the way.

With 2020 behind us, we have found new ways of connecting with our friends, family, and coworkers—and with that we have seen dramatic shifts in consumer behavior and the trends that follow. Immunity has stolen the spotlight as we continue to improve our overall health into 2021. We are seeing an increase in “better-for-you” alternatives, such as botanical cocktails and mocktails. As social media continues to lead the trends, we are coming together in new creative ways and creating meaningful collaborations. From Insta-worthy drinks to celebrity inspired flavors, innovation in flavors and new products are not slowing down any time soon.

1. Immunity Never Tasted Better

Drawing from traditional medicine and ayurvedic influences, the introduction of flavorful ingredients like turmeric, ginger, lemon and honey into new product formulations give them an extra immune boost. Elderberry and Vitamin C based products were in high demand and continue to win shelf space in our medicine cabinets.

2. Social Distanced Drinks with Pure Class

With so many hard seltzers and alcoholic spritzers now to choose from we are seeing classic flavors with an exotic twist. Think pear, grapefruit, mandarin, pomegranate, and cranberry with a botanical twist of ginger, lemongrass, hibiscus, elderflower, or lavender.

Many consumers are moving to a low alcohol or non-alcohol lifestyle, but lucky for them there are now some great zero-proof alternatives. From refreshing flavored sparkling waters (like lemon cucumber and lime mint) to craft artisan mocktails that use many of the same great tasting ingredients sans the alcohol.

3. BYOB: Be Your Own Barista 

As everyone has their stay-at-home lifestyle now down to a science, it makes it harder to meet up for a social cup of coffee. Self-quarantine has forced many people to create their favorite hot beverages at home and discovering their inner barista. With a huge increase in the variety of coffee products making their way to the shelves, some popular flavors trends include: Cinnamon Dolce, Hazelnut, Toffee, White Chocolate Mocha, Salted Caramel, Cinnamon Roll, Toasted Coconut, Vanilla Honeycomb.

4. Insta-worthy Drinks

Dalgona Coffee. The popularity of some pretty Insta-worthy drinks has surfaced, including Dalgona Coffee. Dalgona Coffee (AKA whipped coffee) gained its popularity via TikTok and quickly became the #1 googled recipe. The drink is just 3 ingredients in equal proportions, instant coffee powder, sugar (or granulated sugar substitute), and hot water. You can make the drink easily at home by whipping it until it becomes incredibly fluffy and then adding it to a glass of hot or cold milk of your choice. While Dalgona Coffee isn’t the most complex formulation, there is a big surge in leveling up your daily coffee experience with the addition of ingredients like protein, collagen, adaptogens, mushrooms, and more.

Butterfly Pea Flower Tea. Another Insta-worthy drink that has gained viral popularity is Butterfly Pea Flower Tea. Butterfly pea flower comes from Southeast Asia and is a brilliant blue color with a slightly sweet taste. This ingredient offers a color changing effect when exposed to citric acid. With the squeeze of a lime or lemon, the blue hue transforms to a vibrant violet color.

Butterfly Pea Flower is now making appearances in teas, cocktails, ice creams, baked goods and more to create a picture-perfect experience.  As this trend is making its way off the internet and into market, bold and exciting flavors such as: Plum, Lychee, Asian Pear, and Passionfruit are perfectly paired with this new sensation. 

5. Creating Famous Flavors 

Celebrity inspired flavors is the next level of collaboration taking place. Several companies are developing flavors around key celebrities and influencers. January 1st, 2021 Liquid I.V. launched their collaboration with international DJ, Kygo. Kygo’s flavor of choice was Pina Colada because he felt it matched the overall upbeat mood of his music. Liquid I.V. also collaborated with DJ Steve Aoki earlier in 2020 to launch his signature Strawberry Cake flavor.

As these 2021 social and flavor trends continue to evolve and create the need for Insta-innovation, Sensapure is here to help you bring them to life.  

Contact us today to get started!

Filed Under: Flavor Education, Liquid flavors, Month Trend Feature

Flavor Descriptors: Facts About Flavors

June 11, 2020 By Scott Rackham

Flavor Descriptors: Facts About Flavors

Ever wonder what really makes up flavors and smell? Not all molecules are detectable through olfaction, but some odorous molecules create a chemical stimulus in the brain that we called “smell.” How, you ask? These specific molecules bind to receptor proteins extended from cilia, initiating an electric signal to the brain.

An aroma is caused by one or more volatilized (changing into a gas state) chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Aromas can be pleasant and unpleasant.

Smell vs. Taste

Approximately 80% of what we perceive as taste is in fact, due to our sense of smell. This occurs with both nasal (through the nose) and retro-nasal (through the back of the throat) olfaction or smell.

Taste is the sensation produced when a substance in the mouth reacts with our taste receptor cells located on our taste buds in the mouth, mostly on the tongue. A few known taste sensations: Bitter, Sweet, Salty, Acid (Sour), Umami (Savory) and possibly Kokumi (Hearty/Starchy).

Flavor

We could define flavor as the blend of taste and smell sensations induced by a substance in the mouth. Taste and Smell vary depending on genetic makeup, gender, health, training, environmental factors and fatigue… BUT we don’t just sense flavor with our tongues. We also use touch, sight, sound, temperature, trigeminality to create the sensation in our brains that we call FLAVOR.

Supertasters

Most people are average tasters, but some people have many more taste buds than the rest of us. We call them Supertasters. It doesn’t mean they’re flavor connoisseurs or foodies (sorry about that), but it does mean they are extra sensitive to bitter tastes. Supertasters often report that foods like broccoli, cabbage, spinach, grapefruit and coffee taste very bitter.

Flavor Description and Evaluation

We can affect the flavor of food by how it is described. For example, protein bars might taste less desirable if they are described as soy protein and yogurt. And ice cream is perceived to be more flavorsome when described as full fat or high fat. In order to evaluate flavors, there’s a few suggestions that will help your accuracy. Evaluate the taste in a room free of smells, sounds and other sensory stimuli. Do not smoke, or drink coffee or alcohol prior to flavor tasting. Closing your eyes when tasting or smelling is helpful. Most importantly, if you need assistance with flavor description, consult Sensapure Flavor Descriptors for a description of the aroma profile that describe what you are tasting. We also recommend using the Sensapure Tasting Notes when evaluating flavors.

Flavor Fatigue

Particularly in the afternoons, as the day progresses, our sense of smell and taste can change, and most of the time is diminished. Avoid evaluating flavors late in the afternoon or after consecutive tastings. If you experience flavor fatigue, go outside to get a fresh breath of air. Eating unsalted soda crackers is also a very effective way of neutralizing aftertaste.

Contact our certified flavor chemists to get started finding the perfect description of your flavor today. We have just the right tools and terminology to add that wow factor to your flavor.

Download a copy of our flavor facts here

Filed Under: Flavor Education

Flavor Descriptors Training

June 11, 2020 By Scott Rackham

Speaking Our Language: Flavor Descriptors Training

flavor descriptors for strawberries

Can you describe the flavor of a strawberry WITHOUT using flavor descriptors? Pretty difficult, right? Flavor Descriptors are a vital tool used by flavor chemists.

When tasting and smelling, one is actually describing a flavor profile. Do not overthink. Just try to describe what you perceive during the tasting. There are many flavor descriptors that exist in the industry, such as our Sensapure Flavor Attributes. Take a look below at some of our flavor descriptors, or check out more of our flavor fans here.

flavor descriptors fans

blue raspberry fan

candy descriptors

flavor fans

Download our flavor presentation here

Filed Under: Flavor Education

Measuring Flavor and Sensory Protocols

June 9, 2020 By Scott Rackham

Measuring Flavor and Sensory Protocols

When we are measuring flavor and sensory protocols, there’s a few questions we like to ask. Are we trying to find differences between samples? Or are we trying to understand consumers’ preference? Understanding the purpose of the tasting helps to select and apply the appropriate sensory tests.

How to Conduct a Taste Test

When we conduct a taste test, there are a few things that we look for:

  • Define the purpose of the tasting
  • Choose the correct test protocol accordingly
  • When comparing new flavors to existing ones, the most useful protocol is Triangle Test
  • For new products, use Preference and Hedonics protocols

We also have a few different materials we use when we are measuring flavor and running sensory protocols. Surprisingly, many of the things we use are simple items you can find around your house, such as paper towels, labels, crackers, gloves.

Sample Coding and Tasting Sequence

Samples can NOT be coded with simple one-digit number or letter to avoid subconscious bias (A is better than D). Because of this, a common method is to use random three-digit numbers. For example 142, 852, 296, 370 are numbers that can be used. It’s important to remember NOT to allocate the two identical samples in a triangle test the same three-digit number. Also, it is a standard practice to rotate the order of the samples so each taster has a difference sequence.

When you’re running taste tests, it’s recommended to run three different tests with volunteers:

  • A: Provides introduction at the beginning of the taste-tests to participants and presents tasting cups
  • B: Prepares food and beverage samples and recruits participants to take taste tests
  • C: Collects evaluation forms, cleans up used cups and trash in between samples and after test

If you’re running a preference test, the taster is presented with at least two samples. However, the samples do not need to look or taste similar. The taster simply decides which option (sample) he or she likes best. Make sure that you rotate the samples ensuring some testers taste different first samples.

Full confidence in measuring flavor

If 100 people participated in a preference test, how many need to choose one product over another for you to feel confident that most people in the public prefer the same product? The answer may be surprising. Scientists are usually satisfied with a conclusion when they are confident that they will get the same result 95 times out of 100.

The Triangle Test – Discrimination Test

Another popular test is the triangle test. In this test, the taster is presented with three samples: two are the same and one is different. Often the differences between the two samples are small. The tester is asked to tell which sample is different. As in the preference test, offering different testers different orders of samples to test is important. For the triangle taste test, six different orders of samples are possible: AAB, ABA, BAA, BBA, BAB, and ABB.

In this test, can the tester tell the difference between the products? As in the preference test, the number of correct choices for the results to be statistically significant depends on the sample size. While 95% significance is best, scientists sometimes report results with 80% significance. Since getting correct responses with the triangle taste test is difficult (depending on how similar the samples taste), 80% significance may be the best outcome.

Measuring Flavor through Hedonic Taste Tests

These tests try to answer the question of which product people prefer, or how much the product is liked. The tasters included in these tests are current consumers of the product or potential ones. There is no need for taster training. Optimally, there are more than 30 panelists. There are several types of preference and acceptance tests. A common one is the 9-point hedonic scale.

In comparing the hedonic to the preference taste test, there’s a few notable differences. The hedonic test is set up in the same manner as the preference taste test. At least two samples are compared to determine which product people prefer. A large number of similar responses must be obtained to determine that people prefer one product more than the other. The minimum number of similar responses needed to determine if the preference is significant is based on the total number of responses obtained, and helps determine a 95% significance.

The hedonic scale is used to determine degree of acceptability of one or more products. This scale is a category-type scale with an odd number (five to nine) categories ranging from “dislike extremely” to “like extremely.” A neutral midpoint (neither like nor dislike) is included. Taster rate the product on the scale based on their response.

Ranking Test

If more than two samples are evaluated, a preference ranking test is performed. Usually three to five samples are the most that can be efficiently ranked by a taster. This test asks the taster to order the samples based on preference, with a ranking of “1” meaning most preferred.

 

Download a copy of our presentation on measuring flavor here

Filed Under: Flavor Education

Food Industry Regulation: In-Depth with Labels

May 17, 2020 By Scott Rackham

Food Industry Regulation: In-Depth with Labels

Food is all about flavor. It’s an important characteristic of the food we eat every day. You know how fresh foods taste when you make them at home? Fresh bread right from the oven, fresh squeezed orange juice, warm and buttery popcorn. But you can’t always get those fresh flavors, which is where processed foods come in. However, the preservation methods that give processed foods shelf life tend to reduce flavor. So food manufacturers turn to add natural flavors to enhance or maintain the flavor of the food after it’s processed. With that in mind, how do you classify these flavors on labels?

Consumers are getting smarter and savvier when it comes to their food. Regulations for labels constantly change. Both closely examine labels and the requirements for foods to claim certain tags. Consumers also tend to develop more brand loyalty when they feel confident in a food’s ingredient claims. Ensuring you understand the terminology used in specific labels helps classify what your product’s flavor is called on a label. Take a look at our breakdown below to see where your product falls in the category of flavor labeling.

Here’s a list of descriptions of a few key flavor labeling terms used (using Strawberry as an example):

Natural Strawberry Flavor:

Flavors labeled “natural” must only have natural ingredients from the flavor you claim on the label. In this example, the flavors only come from real Strawberries.  This means the essential oil, essence or extractive, protein hydrolysate, or any product of enzymolysis, is derived from a strawberry.

Natural Strawberry (With Other Natural Flavors):

For this label, a flavor contains all natural flavor ingredients, but the flavors are derived from Strawberry as well as other natural flavors. In this instance, Natural Strawberry might be flavored with compounds derived from other berries such as Apple, Raspberry, Blueberry, Pear, etc.

Strawberry Type Flavor:

“Type” appears on labels when you create a flavor from natural ingredients without using the actual label’s flavor. For example, a Strawberry Type flavor is made entirely from natural flavor combinations like Apple, Raspberry, and Pear, but no Strawberry. It’s important to remember this flavor is still derived from all natural ingredients.

Artificial Strawberry Flavor:

You use this particular flavor label when you combine artificial “Strawberry” compounds with other synthetic ingredients.  Artificial flavors are made from non-food sources while natural flavors come from foods or other edible things. The flavor source can contain another natural flavor besides Strawberry, but if the label says “artificial” in it, it includes synthetic “Strawberry” ingredients as well.

Natural and Artificial Strawberry Flavor:

Like it’s name suggests, Natural and Artificial Strawberry flavor contains flavors that naturally come from Strawberry plus other artificial ingredients. The natural flavors come from Strawberry or Strawberry derivatives, or other flavors from a natural source.

Where does your product fit in the list of terminology? Do you have any questions about the flavors in your product? Or want to make any adjustments? Our world-class flavor library and top-rated flavor chemists are ready to help. Call us today to get started.

Filed Under: Flavor Education Tagged With: artificial, flavor combinations, flavor education, flavor manufacturing, flavor profiles, label, natural, new flavors, nutrition, terminology

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