Issue_4_2017

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ingredients
transports us to its native Central
America, while Yuzu gives cakes,
cocktails and chewing gum a
fragrant flavour of Asia. With a
softer palate than lemon and
double the vitamin C content, Yuzu
is also ideal for functional
applications. Completing the
collection, Snake Fruit (salak) is a
sweet Asian delicacy with a
tropical flavour and pineapple-like
sourness that is often candied,
pickled or made into syrups to
complement pies and jams.
Trend 5: Ginger with a difference
Ginger is renowned for its
medicinal properties and has been
trusted since Roman times. Now
enjoying a resurgence across all
food and beverage segments, it
has broad appeal that spans
Millennials, adults seeking
premium flavour experiences and
health conscious consumers.
Ginger is renowned for
its medicinal properties
and has been trusted
since Roman times.
Now enjoying a
resurgence across all
food and beverage
segments, it has broad
appeal that spans
Millennials, adults
seeking premium
flavour experiences and
health conscious
consumers
of Southeast Asia, is prized for its
sweet juiciness. Reddish-orange
and covered in bendable spines, it
also has quirky visual appeal.
Aronia is perfect in syrups, wines,
confectionery and bakery, while
Prickly Pear is a sweet, seedy
cross between a fig and a
strawberry. Persimmon has a
honey-like flavour similar to dates
and pumpkin, and Mangosteen is a
sweet and sour mix that hints at
several types of citrus. Fresh from
Peru and Chile, Lucumas are prized
for their custard-like texture and
pumpkin-butterscotch-maple syrup
flavour. The ideal inclusion in
confectionery, iced desserts and
wellness drinks, Guanabana
(soursop) is a mix of strawberry
and pineapple with hints of sour
citrus. Refreshingly sweet Dragon
Fruit evokes kiwi and pear and
Sensient has been working with
ginger since 1940 and the
company’s latest ginger collection
comprises six distinctive flavour
profiles: Classic Ginger Beer, a
traditional 18th century English
recipe that kicks cocktails to
another level; Ginger Ale, a milder,
more citrussy alternative; Ginger
Root (Gari), a thinly sliced pickled
ingredient that cleanses the palate
and is great with sushi; Spicy
Ginger, the perfect way to add
heat to beverages, confectionery
and dairy desserts; Nigerian
Ginger – woody, pungent, sweet
and aromatic with a hint of spice –
and Chinese Ginger (galangal), a
mild blend of sweetness, spiciness
and terpenic citrus. With over 70
years of experience with Ginger
extracts and flavours, the Sensient
team can tailor any of these to
create the perfect sensorial
experience for any brand. ■
Sensient
www.sensient.com
www.foodmagazine.eu.com issue four | 2017