Baking & Snack - November 2009 - 51

FLAVORS

believes today's consumer appreciates
unique flavors and has an adventurous
and educated palate. The company
carefully selected the most aromatic
culinary herbs and spices, with the
actual leaves, flowers, stems or seeds
being incorporated into the dough using a proprietary method. Botanical
Bakery Tea Cookies come in six varieties: Cardamom, Cinnamon Basil,
Fennel Pollen, Ginger Lemongrass,
Lavender and Lemon Thyme.
BORDERLESS BAKING. "Flavors
that are typically beverage related
are also being used in and on baked
foods," Mr. Rotondi said. This includes
ethnic beverage flavors such as the increasingly popular cocktail the mojito,
a Cuban drink that combines mint
and lime with rum.
Indeed, unprecedented growth of
the US Hispanic population, along
with nonminority groups opting for
more foods with bold Hispanic flavors has created Latin fever in the
bakery and snack food category,
according to Ms. Butler. "We've created a wide range of ethnic flavors
including hibiscus, horchata, tamarind and mojito."
But it's not just Hispanic flavors.
"The popularity and increased availability of sushi has taken the flavors
of seaweed and wasabi mainstream,"
Mr. Kelly said. "And recently we have
been fielding requests for kimchi
flavor. This fermented Korean cabbage dish has a sweet and sour flavor
profile with heat from red chili pepper.
It works quite well in baked snacks
and flatbreads.
"Indian flavor profiles, some with
the heat of peppers and others with the
sweetness of coconut, are also being
used to flavor flatbreads and wraps,"
he continued. "Dried flavors are added
right into the dough or batter."
Mr. Davis added that while he was
overseas he observed a trend in substituting fruit and vegetable flours
for some or all of the wheat flour in
a recipe, depending on application.
"These flours add color, flavor and

53

This trend in incorporating nontraditional flavors into baked foods such
as breads, muffins and snack crackers
is not going to go away - not when
there are more than a dozen food
channels on cable television," Mr.
Kelly concluded.
◾

nutrition," he said.
Fruit and vegetable peel and pulp is
dried and ground into flour. The most
common flours are from bananas,
beets, bell peppers, carrots or sweet
potatoes. The flours also contain
no gluten.

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November 2009 / BAKING & SNACK
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Baking & Snack - November 2009

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