Baked Snack Flavors (Translation)

consumers always use their eyes to choose food, which is why bread fillings, surface-decorating particles, and other eye-catching things are important to bakers. Often, however, these factors that actually make snack foods more attractive to consumers do not fully show the taste of the food, which needs to be compensated for by eating flavor.is an essential ingredient?Using raw chemicals recognized as generally recognized as safe (
GRAS
) by the American Association of Food Spice and Extract Manufacturers (
FEMA
), products that are carefully modulation are flavors.

FEMA
, established in
1959, defines the ingredients of generally accepted safe flavor ingredients, which are consistent with the provisions of the Food Additives Amendment Act of
,
1958, issued by the Federal Food, Drug and Cosmetics Regulatory Commission. The list of ingredients has been published in
26
and includes substances that can be used to produce natural and artificial flavors.
John Cox
, executive director of FEMA
, said: "
Natural flavors come from natural materials such as flavors, fruits or vegetables, which can even be herbs, bark, plant roots or other plant materials. Natural flavors can also be derived from meat, sea products, poultry, eggs and dairy products. Flavors added to food are only used to improve the flavor of the food, and do not increase the nutrition of the food. In , if baked goods are labeled "natural flavor", it must meet the definition of "natural flavor". Different countries have different definitions of natural flavors. Both
FDA
and the U.S. Department
(

) define the meaning of natural flavors in their regulations.Mr. Cox
said, "
synthetic flavors are fragrances that do not meet the definition of natural flavors, and natural flavors and synthetic flavors are not very different in chemical composition, they are only different in source." For example, synthetic strawberry flavors may contain the same ingredients as natural strawberry flavors, but these ingredients come from a material rather than strawberries. " consumers only see the "natural flavor" and "artificial flavor" in the product ingredient description, but from the industrial level, the natural logo is divided into two categories. We continue to take strawberry flavor as an example, if the source of flavor ingredients is only strawberry extract, then it will be identified as "strawberry flavor, natural", if the flavor ingredient source both natural strawberry extract, and other natural sources of substances, then it must be identified as "
WONF
strawberry flavor, natural", where
WONF
stands for "other natural flavor."
Phil Sprovieri
, vice president of marketing at
Flavorchem
,
Downers Grove
, Illinois, said: "No matter what other natural flavors are added,
there is no doubt
that
today's consumers are increasingly looking for natural-flavored baked goods, which will be the future of grain-based bakery businesses due to their beneficial positioning for human health.Thebeverage trendschocolate and vanilla flavours and are two of the most popular flavors in baked goods. But what's the next flavor? Inspiration is everywhere, which also drives innovation in everything from bread and salty biscuits to cakes and cookies, as well as in snack foods." bakers have begun to make their products more sophisticated by borrowing 'non-alcoholic cocktail' flavors, which are mainly alcohol-enhanced flavors used in non-alcoholic products.
Edmonson
, marketing specialist at
Mother Murphy
Labs in Greensboro, North Carolina, said, "The use of these flavors can make an exciting difference to familiar flavors." Examples include margarita cakes, champagne cookies, chin-toned egg tarts, and polburn chocolate cakes.as a supplement to popular spice-enhanced drinks and sweets, a caramel-flavoured

flavor from the Netherlands began to catch on in the United States.
Edmonson
said: "Dutch caramel cookies are
sweet and short, hard-shelled cookies with butter and spices. Caramel cookies add traditional spices such as
cardamom, cinnamon, cloves, ginger and nutmeg.innovative manufacturers to improve traditional flavors, such as changing the coating or filler (usually caramel, chocolate or nuts) of caramel cookies. Caramel cookie crumbs (
Speculoo crumbs
) are also used in pie crusts and pastry crumbs.ginger is one of the important flavor sources of caramel cookies. Since ginger offers two flavors, one fresh and the other spicy, it drives innovation in all related products.
Edmonson
said: "Ginger is also good for your health and has a strong national connotation, so it's used in a lot of baked goods. It provides a fresh taste for sweets and a spicy flavor twist for classic desserts. "Like icing ginger cheesecake.A prominent trend in many foods, including baking, is to prioritize phytochemicals, such as ginger, because many of the phytochemicals they contain are health-related, ms.
Edmonson
said. Fortea, lavender and lavender also apply to tea.
Edmonson
said: "Tea is not just for drinking, it's also about changing the flavor of food and has started to be used in desserts and cakes. If you add tea extract to the ghee, it enhances the flavor of the baked goods.Dele, based in Darmstadt, Germany, offers a range of tea flavor products for the market, including from spicy oriental tea flavor, Darjeeling flower tea flavor, and sweet Ceylan tea flavor. At the same time, the company recently launched a
range
flemin flavors, including jasmine, lavender, roses and violets. Because lavender has a soothing effect, so lavender flavor is very suitable to make bedtime snacks snack products, and rose flavor can complement the flavor of berries, can add a lot of color to the fruit pie.mint is widely used in food because of its medicinal value and fresh flavor. Aromatic Chemistry recently collaborated with renowned mint growers to produce all-natural mint oils and green mint essential oils with mild, fresh and cool properties.
Ed McIntosh
, marketing manager at , said: "We have expanded the use of mints, from coolants to confectionery-flavored base ingredients, which can be used in all baking products, such as batter, raw dough, or in other baking ingredients such as coatings, fillers and icing sugar.There's hot and smoky flavor flavors Over the past year, there has been a trend for hot sauce flavors to be ubiquitous in many other food product categories and has entered baked goods
,
especially snack foods.Ms. Edmonson
said, "Hot sauce flavor is very popular, the market is now saturated, so there is a lot of potential in the market for a wider range of brand expansion, these brand extensions and expansion mainly focused on hot sauce production ingredients such as vinegar", imagine a sea salt and vinegar flavor bagel bar.
Kalsec

, based in Kalamazoo, Michigan, has developed a range of flavor flavors that combine hot, spicy and unexpected flavors such as mint, sour, sweet and irritating to create a wonderful sensory experience. For example, the sweet ginger flavor, spicy orange flavor, medicine green pepper flavor, sweet Mexican barbecue flavor.
Gary Augustine
, executive director of marketing research and development at Keske, said, "These products have been developed after careful consideration of our hot-flavor marketing system, and they will provide consumers with a surprising and meaningful new experience of hot-flavored flavor."

, of Hoffman, Illinois,
is searching for red pepper flavors from around the world.
Jean Shieh , sales manager for the Savoury Flavors Market, said: "The search route includes African chili sauce, Peru's
Aji
Amarillo
, Mexican guacaliu peppers and Indian ghost peppers, also known as Indian ghost peppers." These flavors can be used for everything from delicious oat bars to cookies and even tortillas.smoked and grilled flavors are more popular than hot sauces and vinegar flavors. A little barbecue flavor will add a lot of color to baked goods, especially light foods. The diversity of smoky flavors provides an easy way to distinguish products. Imagine a Carolina barbecue cookie, rather than a traditional salami on ripped bread, why not combine the wild barbecue flavors of
Kansas City or
Memphis?, like regional and ethnic flavors, continue to provide assistance for baked goods.
,
, said: "Sometimes ethnic flavors are paired with more common flavors, taking the 'sweet and hot' trend as an example. Examples include a combination of Asian or Hispanic hot flavor flavors, such as chili, pepper, mustard with caramel, chocolate, honey, or Erle.Mr
Shieh agrees that sweetness and heat are a popular combination of flavors. "We saw some interesting products in the supermarket, such as hot sauce core chocolate cake. With a hot and fragrant mint flavor, The Lacassa Chili Sauce is a Thai-origin chili sauce that processes sweet chocolate through different procedures to satisfy consumers who are brave enough to pursue the ultimate sensory experience.added: "We recently developed a compound flavor that combines chicken, lemon and thyme flavors for use in snack foods. This compound flavor, which has vanilla and orange flavours, can be added locally to crisps and other snack foods.Race and vegetables continue to make an impact international flavours continue to be popular, ms.
Edmonson
added, "As many consumers think Mediterranean cooking is healthier, people are constantly adding flavor products from the region to their regular food." "Flavors such as honey, musk, olives and yogurt are becoming more and more popular. lemons are also associated with a Mediterranean diet.
Sprovieri
said: "Based on our research, we found that lemon flavor is currently the third most popular flavor in baked goods after chocolate and vanilla. Edmonson Edmonson
s growing interest in dishes from the Caribbean and Southeast Asia is driving demand for tropical fruit flavors. But an opposite trend is taking shape in baked goods, where "consumers are moving away from exotic fruit flavours and back to native fruit flavours, such as sour cherries and wild blueberries." She explained. vegetables are good for human health and are becoming a consumer trend.
Edmonson
said, "Bell pepper extract provides a green, earthy flavor for baked goods
,
and cucumber extract produces a subtle fresh taste
."
other vegetable flavors that are well used in baked goods include carrots, onions and zucchini. "Usually these vegetable flavor extracts are used with real vegetables to enhance their flavor and appeal, resulting in a more satisfying tasting experience for consumers. some vegetable flavors don't need to be fortified. For example, kale and tomato flavor are well maintained in bread or muffins. But for some practical reason, other vegetable flavors need to be strengthened. Mr.
Sprovieri
said, "We've enhanced the spinach flavor based on real spinach, and bakers can't add enough spinach directly to the bread to give it plenty of spinach flavor, because adding too much spinach can damage the texture and taste of the bread, so you need to add flavor." Yes, there are bread MSGs some baked goods just need to taste like bread. dough is a type of bread and other