Sensient’s Varietal Chili Collection was included in a Bakemag.com article about introducing new flavors to comfort food classics. Adding chilies to these favorites puts a new spin on classic flavors, and we couldn’t be more excited about it. We’re thrilled to be on the forefront of this culinary revolution.
Several members of the Sensient Team are featured in the article. Azeem Mateen, Nestor Ramirez, Jean Shieh, and Michael Swenson all gave statements for “All-American Dishes with Ethnic Flair.”
Recent years have seen consumers becoming more adventurous with their food and flavor desires. Sensient recognizes this need for complexity and is working to create new and exciting flavors to bring to the marketplace. These innovations are not just limited to savory main dishes and snacks, but extend into new and interesting desserts.
In an article in Dairy Foods, Flavor Expert Azeem Mateen recognizes the need for these intense and diverse tastes. Director of Business Development Michael Swenson also suggested that integrating chili blends into cheeses offer “a delicious direction.” In the future, these combinations will become a staple to our everyday cuisine.
At Sensient Natural Ingredients, we always consider flavor when searching for new products and uses for our ingredients. In searching for complexity, we also look for ways to make good tasting food healthier.
Bakingbusiness.com recently published an article that focuses on the marriage of complex flavor and the health benefits of ingredient replacement. In this tricky union, Sensient leads the way with innovate research and experimentation.
Director of Business Development Michael Swenson and Senior Research Chef – Savory Flavors Julie Clarkson gave responses to the article.
You may have noticed new and interesting flavors plastered on the bags of your favorite snack foods like potato chips or crackers. Sensient’s Varietal Chili collection is part of the growing trend of “craft snacks,” and people are taking notice.
Learn more about savory snack innovation and Sensient’s role in creating new and exciting flavors in Prepared Foods.
Food Business News highlighted a recent consumer trend: the use of ethnic flavors and spices to brighten traditional all-American cuisine. Here’s an excerpt from that article:
Few ingredients may highlight a food like the wide range of flavor and heat profiles found in varietal chile peppers, according to Michael Swenson, director of business development, Sensient Natural Ingredients, Turlock, Calif.
“From spicy to bitter to sweet to savory, chile peppers span the flavor wheel,” he said.
There are more than 2,000 varietal chiles used in cuisines around the world.
“Reaching deep into our Asian sources, we have identified some great hot red chile types like Byadgi and Devanur deluxe,” Mr. Swenson said. “From our South American growers, we source milder, sweeter varietals such as mirasol and panca.”
The combination of ethnic flavors with a traditional American dish helps encourage consumers to enjoy prepared food that’s simultaneously within and outside their comfort zone. To learn more, read the full article at FoodBusinessNews.net.
While all of our products were already made without gluten, Sensient Natural Ingredients was recently certified gluten-free by the Gluten-Free Certification Organization.
Sensient Natural Ingredients will continue to provide all of our consumers with the safest and healthiest ingredients.
Karen Weisberg of Food Business News recently spoke with Nestor Ramirez, CNC, our division chef, about the complex and adventurous spices that have begun to fuel on-trend product development.
In our Culinary Center, Ramirez assists customers by formulating custom products and developing product prototypes.
“They’ll say, ‘We want the next habanero, the next chipotle,’” he said. “I say, ‘I don’t think there will be a next habanero or chipotle because that’s one dimensional.’ Now, they’re seeing there are flavor nuances in chilies just as in grapes for wine; they’re blended for different nuances.”
To further explore the trend of complex heat, read “Putting heat in its place” over at Food Business News.