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Increasing range of vegetable aromas
The multicultural composition of the European population and the rise of millennials are resulting in a larger interest in vegetable flavours. This became apparent during a recent ingredient trade show FIE in Frankfurt, Germany. Think of cucumber, spinach, broccoli and beetroot – a favourite.
The time of masking vegetable ingredients with fruit extracts, which happened on occasion in the past, is over. Suppliers mix blends of fruit and vegetables increasingly often, and vegetables have a clear and recognisable flavour profile in these blends, which can also be applied in food. “The blends ensure significant flavour surprises,and the food industry will notice these more and more in the coming year,” according to one FIE exhibitor, who managed to doubles sales of ingredients based on beetroot in the past year.
