Issue link: http://read.dmtmag.com/i/694455
STiR tea & coffee industry international 39 DETHLEFSEN & BALK Enjoy the advantages of using an all-in-one supplier with a selection of more than 600 standardised tea varieties, 50 manufactory coffee qualities, an exclusive confiserie assortment and a world-wide leading range of accessories. Visit us at the COTECA 2016 September 7 - 9 in Hamburg, Germany Booth: 130 Dethlefsen & Balk GmbH Hermann-Wüsthof-Ring 16 21035 Hamburg Germany Phone: ++49 (0)40 73 10 73-0 office@db-hh.de www.dethlefsen-balk.de Dethlefsen & Balk Inc. 1005 N. Commons Dr. Aurora, IL 40506 USA Phone: 001-(630)-851-8549 info@dethlefsen-balk.us www.dethlefsen-balk.us Your competent partner for: Tea | Coffee Accessories | Confiserie on things, including putting two familiar things to- gether to create a unique experience." Hot beverage consumers are looking to experi- ment, they are looking for unique flavors and prod- ucts with added benefits, like caffeine and supple- ments. Flavor Technologists help ensure that the product delivers both the benefits and still tastes good. "Caffeine is bitter, the challenge is having the product taste as good as it should," says Smith. "We are here to provide the support to the customer to find that perfect balance." Flavored coffee lovers continue to be drawn towards indulgent and nostalgic flavors, and re- gional flavors continue to trend. Trending flavors for Beck Flavors are mocha marshmallow, Geor- gian pecan, maple French toast, and salted butter- scotch coffee. Abrams has seen a similar trend with the most popular flavors for coffee continu- ing to be vanilla, French vanilla, hazelnut, hazelnut crème, caramel, and caramel combination flavors. While, Sensient has noted a stronger role for sa- vory/spicy notes in coffee, these include a Mexi- can chamoe and Urfa chili, offering coffee with a bit of heat. Cold brew adds an additional opportunity for flavor, mirroring the craft brewing trend in alco- hol. "There are interesting things in cold brew coffee, and even in nitrogen coffee, where there is possible to work with a different way, "says Per- reault. "In this case, the experience is different, we can work with bitters, ginger, more in specialty items, it opens up a lot of possibilities in spices and botanicals." Perreault continues to see an increased interest in botanicals for tea as well such as juniper berry, lemon grass, blueberry and lavender, rosewater and cucumber extract, all natural flavors that blend well with oolong and green tea. Staff at the Foodarom laboratory unveiling new possibilities in flavoring Photo courtesy Foodarom Fruit flavors, in particular, watermelon is trending for Flavor Waves con- sumers with continued interest in super fruit flavors such as acai and blueber- ries. "We do this one special flavor with harvested Kona coffee cherries, have shown to have antioxidant," says Abrams. "We take the coffee cherry paste or pulp that adds a richness to the tea, adds a certain smoothness, to a tea, especially a brewed tea." Hawaiian sourced flavors are one area that Flavor Waves intends to continue to offer including macadamia nuts, pineapple and wild grown coconuts. One flavor that Sensient has recently experimented with in tea is a honey evergreen, sharing that the pine note with a honey flavor profile works well with a green tea. Charred coconut was another new flavor that is trending, lending towards a savory tea. The reality is, shares Schnittker, is that one can never tell what the end user will really like over a longer period of time. That being said, flavor tech- nologists can predict certain trends to come by looking into other industries or areas of the world. It is a true discovery process intertwining the subjective tastes of a consumer with the guided support and expertise of the flavor in- dustry. These experts help provide new opportunities to experience the world of tea and coffee.