Watson
The content declaration
Inclusion systems also provide flexibility for flavor innovation. For example, SensoryEffects plans to debut a flight of beer-flavored lipid inclusions for baked goods. Available in five flavors — Amber Ale, Belgian Ale, IPA, Stout and Wheat Beer — the inclusions may be used alone or with fruit ingredients to give unique flavor twists to bread, crackers, cookies and pretzels. Creative concepts include maple wheat beer cookies, honey brown ale pretzel bread sticks and vanilla stout biscotti.
Watson Inc. offers bake-stable edible glitters that deliver both color and flavor, artificial or natural, based on the baker’s preference. Made of gum arabic, they have a simple ingredient declaration.
“The ingredient statement for our edible glitters is very short,” said Mary Watson, senior vice-president of business development, Watson. “We have a number of stock products but also offer customized glitters. These are useful in limited-edition and seasonal products.”
With so many creative inclusions, bakers can easily innovate to differentiate. It’s time to design baked goods that better satisfy snackers’ cravings for flavor, nutrition and adventure.
