Inside… find the latest product, market, trend and industry information
Bacon adds depth and surprise to sweet and salty flavor combinations. - December, 2011 Bakingbusiness.com
Caramel bacon brownies, bacon and chocolate chip cookies, even macaroons with bacon bits — all are on the market now, according to Phil Sprovieri, Vice President of Sales and Marketing, Flavorchem Corp., Downers Grove, IL. “It’s been incorporated into icings as well as cupcakes. Bacon will probably be around for a while, but the key is, don’t overdo it,” he said.
Below is an excerpt of an interview featuring Phil Sprovieri, VP of Sales and Marketing in the December, 2011 edition of Bakingbusiness.com.
Stepping out of the ordinary gets new products noticed. As a marketing tactic, it certainly attracts attention. So why pick an expected sweet flavor for your next bakery project when a savory alternative might be just the spark to ignite new levels of excitement? ...With a lot of legs, these emerging flavors can walk between categories, and developments already show up on store shelves. “Savory flavors are getting attention for bread, biscuits and wraps,” said Phil Sprovieri, vice-president of sales and marketing, Flavorchem Corp., Downers Grove, IL. He described Mediterranean herb blends, black pepper, seafood spice, Middle East, sweet fennel, Italian oils, habanero pepper and Jewish deli spices such as those used to pickle corned beef. We developed these for artisan bread use, but the tortilla makers really like these, too.Many emerging flavors add twists such as sautéed onion, according to Mr. Sprovieri. For example, barbecue has acquired additional complexity with wasabi, garlic, cheese and tandoori accents. He reported that potato chips, corn snacks and popcorn continue to be the main users of savory flavors. “But even for these products, flavors are changing,” he added and cited the use of cracked pepper, chili lime and Buffalo wing (a combination of hot sauce and blue cheese) flavors on seed and nut snacks.
- PAGE 1 of 1