Similar to consumer trends in retail, home bakers are opting for bite-sized baked goods and healthier ingredients – making a star of citrus, coconut and hibiscus, though seasonal favorites hold strong.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Ingredients companies may look to more consistent sources of citrus fruit outside of the US to compensate for Mother Nature, according to Blake Anderson, president of Symrise's North America flavor division.
Danisco flavourists have created a range of sports drink concepts
using their water-soluble citrus flavours and fortified with
healthy ingredients to appeal to the growing number of sports
beverage makers in Asia.