The firm presented its range to trade visitors at FIE in Paris at the end of November. Flavours include toffee, cappuccino, walnut, and sweet almond.
Birgit Braun, product manager at Wild told ConfectioneryNews.com: “They can be perfectly used in fat cream fillings in chocolate confectionery.”
The company said another potential application was as fat cream fillings in sandwich cookies.
“As for natural brown flavors, there is a rather limited choice on the market so far. Wild is able to offer them high quality for great tasting, indulgent products,” Braun continued.
UK based firm Synergy also offers a range of natural brown flavourings, while French firm Prova, which also exhibited at FiE, is another claiming to specialise in brown flavouring. Döhler also has its own range of brown flavours.
A recent report from Leatherhead Food Research, Global Food Additives Market, said that cconsumers were continuing to seek alternatives to artificial flavours and favouring products flavoured naturally.
Braun was asked how the price of Wild’s offering compared to its competitors and which of the flavours would be more expensive for manufacturers, she said: “This depends on the respective flavour, be it brown ones or fruity ones, and cannot be generalised.”
She said that a major challenge in developing the flavours was in tapping new sources for the brown flavours, in finding new raw material and screening them accurately.
Braun said that the flavours would not need any additional ingredients to support them and manufacturers would not be required to modify any processes in production.
She added that confectioners were able to keep a clean-label by using the flavours.
“According to the new EC flavour regulation 1334/2003, they are labelled natural flavours’,” she said.