bake - March/April 2020 - 18

THE COMPONENTS OF FLAVOR
There are several sensory properties of food. Appearance, aroma,
basic tastes, texture, and in some
cases, sound. For flavor, there
are three main components:
aroma, taste, and feeling factors
(sensations detected in the eyes,
mouth, or nose).
The most successful products
properly utilize all three of those
flavor components. Taste is the
most important, of course, but
texture and smell are essential

flavor components as well.
Texture is trending in desserts. Creative textures and toppings can do wonders for cakes,
gourmet donuts, and much
more. Whether soft and creamy,
crunchy and crispy, or chewy,
mouthfeel (how food or drink
feels inside our mouths) can be
just as important to the dining
experience.
The science of aroma is also
important to understand. Fresh-

baked items can be a powerful
motivator for consumers. The
enticing smells of baked goods
drive traffic and lead to increased sales. According to Pillsbury, smell is the strongest way
to evoke a memory. Scent travels
through your nose to the olfactory bulb in the front of your
brain. From there, a message is
sent to the area of your brain
where memories are stored to
identify the scent.

of physical, mental and emotional wellbeing, is fueling
the growing interest in these offerings.
ADM's OutsideVoice proprietary research indicates
that 60% of consumers say recognizable ingredients
influence their purchase decision, and 66% say they
are looking for labels with the shortest ingredient list.
When bakers are selecting ingredients for dessert and
pastry products, the desire to achieve a clean label
affects nearly every aspect of the formulation, from
natural sweetening and sugar-reduction solutions to
naturally derived colors and flavors.
People are more aware of what they're buying and
the ingredients they're consuming, but they still want
foods that are appetizing. This is especially important
when it comes to desserts and pastries.
"(Consumers) want everything from gluten-free to
vegan to reduced sugar, but they don't want to compromise on taste and quality in order to get it," says Ted
Osorio, corporate chef with General Mills Foodservice.
"Freshness plays an important role too. Fresh-baked items
and offering freshly-made desserts equates to quality
and great taste in the eyes of the consumer. Therefore,
as showcase their use of natural or quality ingredients."
"Consumers no longer view baked goods and
confections simply as indulgences, but as opportunities to have an enjoyable eating experience that also
provides functional nutrition benefits," says Paula
Labine, Marketing Director at ADM. "One example
of this is rising demand for baked goods formulated
with plant proteins like ancient grains, seeds, nuts,
and pulses. Consumers want these indulgences to
satisfy their cravings while also providing a boost of
nutritionally-beneficial ingredients that allow them to
uphold their wellness values."

GENERAL MILLS FOODSERVICE, PURATOS

it's important that operations promote freshness as well

18 < MAR-APR 2020 | bakemag.com

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3/26/2020 2:21:41 PM


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