Baking & Snack - May 2020 - 68

COLORS & FLAVORS

ors or off-notes associated with functional nutrients and
whole food ingredients.
"Formulators trying to deliver preferred taste in highprotein, reduced-sugar or even plant-based baked goods
often require tailor-made solutions," said Philip Caputo,
marketing and consumer insights manager, Virginia Dare.
"In addition to characterizing flavors, we can improve taste
with customizable, integrated taste refinement systems for
masking and modulation."
Virginia Dare offers masking systems that selectively
cover up undesirable flavors that some ingredients bring to
a product. This includes acidity, astringency, bitterness and
medicinal or metallic notes. Modulators are designed to
fine-tune specific taste attributes such as sweetness perception and overall flavor impact.
Mother Murphy's has masking agents to subdue the taste
of on-trend fats and oils such as chia seed or avocado oil.
Adding natural butter flavor can impart dairy richness to
what might be positioned as a plant-based snack.
"These butter flavors help in developing vegan products,"
Ms. Collier Johnson said. "Flavors with egg notes can be
used in allergen-free or vegan baked goods."
The same is true for baked foods wrestling with the challenge of reducing sugar.
"Flavors for sugar reduction add back sugary notes to
make a product sweeter without adding calories," Ms. Bishop
said. "There are flavors for added richness and mouthfeel,
too. These non-characterizing flavors add something to the
product without screaming that they are there. They add value by enriching the eating experience to make you want to
keep eating and go back for more."
A challenge in reduced-fat baking is the loss of richness
and indulgence. This impacts how other flavors are perceived, too.
"Reducing fat can throw the rest of the basic tastes out of
balance," said Anne Druschitz, corporate research chef, The
Edlong Corp. "Using dairy flavors such as milk, cream and
butter can help increase these missing notes while keeping
the fat content at the desired level.
"Changing the type of fat in baked goods due to cost,
commodity price fluctuation or allergen reasons isn't always
an easy switch, either," she continued. "Going from butter
to margarine or palm oil will change the overall taste profile. Using butter flavors with toasted, cooked, browned or
melted notes can help bring back the familiar tastes that
consumers expect in a more economical way. Other flavors
that bring indulgence and richness in baked goods include
white chocolate and clotted cream."
Reduced-sodium products have their own unique set
of challenges. That's because sodium not only enhances
other flavors, but it also delivers a salty taste that many
Dairy and egg flavors can ease taste challenges associated with vegan formulations.
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