A delicate balance
Flowers have very delicate flavour profiles and it can be difficult to get the right balance when creating a flavour suitable for food and drink matrices.
Chief flavourist at Sensient laboratories for beverages, Philippa Holford, told FoodNavigator: “Within the floral range there’s also a lot versatility in terms of something that is very delicate and fruity like cherry blossom compared to something heavy and animalic like jasmine.
"So to create a true realistic flavour that performs well and has good shelf life can be a challenge but we have our own range of extraction technologies and we extract our own florals.”
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