Future innovation in dairy
Although growing, flowers are still a niche flavour trend starting off from a small base. Less than 1% of food and drink products in Europe use flowers as a flavour, according to Mintel’s product database.
Sensient has seen customer demand for floral flavours grow in a number of categories, such as chocolate, sweets and pastries as well as flavoured waters, iced teas and alcoholic cocktails.
“We see more potential in all milk based food and drinks, such as milk yoghurts and ice creams,” said Lezzer.
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