Culinology - June 2020 - 22

INGREDIENT trends

©Ingredion

Introducing umami,
spices or herbs into
sweet formulations
may assist with
sweetness.

Ill., which developed a range of flavors with
the ability to add back mouthfeel qualities in
reduced-sugar applications. "Adding such
a flavor can improve a beverage's perceived
viscosity, creating a more indulgent drinking
experience for the consumer without
added sugar.
"The flavors utilize a proprietary
technology based on our application of
new reaction chemistries, which when
combined with traditional 'flavors with
modifying properties' technologies, result
in improved sweetness enhancement and a
natural sugar taste profile, even in the most
challenging applications. They are labeled as
natural flavor."

Focus on flavor
Non-characterizing flavors and concentrates
may also assist. Vanilla added to chocolateflavored beverages, for example, may make it
taste sweeter, according to researchers from
The Pennsylvania State University, University
Park, Pa. This may enable a reduction in
added sugars in everything from chocolateflavored milks to nutritional beverages to
ready-to-drink mocha lattes.
"We are utilizing a learned association
between an odor and a taste that will allow
us to reduce the added sugar content," said
Helene Hopfer, assistant professor of food
science.  
Introducing umami into some sweet

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Culinology | JUNE 2020

formulations, as well as spices and herbs,
may assist with sweetness. A dash of
mushroom extract, for example, contributes
a savory deliciousness that may enhance
sweetness. 
"Brown spices, in general, like cinnamon,
nutmeg and clove tend to increase
sweetness perception in baked good and
protein applications," Mr. McDonald said.
"Herbs in the mint family have cooling
properties that help pull sweetness forward in
some applications."
Jean Heimann, senior culinary scientist,
LifeSpice, Chicago, said, "In condiments,
dressings, marinades and sauces, focus on
the savory aspects and build a solid umami
base. Then focus on ingredients that already
have a subtle sweetness, such as onion, red
bell pepper and dark roasted chili powders,
or consider using spices traditionally used
in sweet applications, like ginger, cinnamon,
allspice and cloves.
"Don't forget to add salt, which at the right
level, can bring the entire flavor profile forward
and keep it interesting," Ms. Heimann said.

Fruit ingredients
Aspen Burkhardt, culinary council member
at LifeSpice, added, "Fruits such as dates,
figs, apples, sweet citruses and stone fruits
like peaches, can add sweetness, flavor
and oftentimes viscosity to condiments and
dressings."
Roasted or caramelized fruits and
vegetables enhance sweetness while also
naturally contributing to a rich color in
condiments. Fruit concentrates are another
great source for marinades and sauces. 
Fruit ingredients have long been a source
of natural sweetness for all types of foods.
These may be in whole fruit form, as well as
in bits and pieces, fresh-processed or dried.
Fruit may also be concentrated into a powder
or puree.
In addition to adding sweetness, some
fruits provide nutritional benefits, according
to John Painter, professor emeritus, School
of Family and Consumer Sciences, Eastern
Illinois University, Charleston, Ill. He cited the
many uses of raisin ingredients.
"Raisins contain potassium, iron, vitamin B6,
and the prebiotic ﬁber fructooligosaccharide,"
Dr. Painter said. "Using raisin paste as an
ingredient can increase the nutritional value
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