With the total buying power of Latino consumers in the US valued at $1.4 trillion in 2012, and Hispanics predicted to increase from 16.3% today to about 20% by 2015, Symrise is exploring the potential of this increasingly influential group.
Emmanuel Laroche, VP of marketing & consumer insights for Symrise NA, told us: “With the current (and future - based on Census Bureau projection) influence from the Hispanic community on mainstream America, Symrise sees great potential for flavor with a Hispanic flair.
“Definitely ‘Grilled Fruit’ flavors are an illustration of this influence.”
The new grilled fruit flavors capture the unique taste perceptions that are delivered when the sugar content of the fruit caramelizes in the grilling process, explained Laroche.
“What remains is the authenticity of the fruit, heighted by flavor characteristics that remind you of the distinctive aroma and perceptions of the great outdoors, the venue we associate with grilled foods,” he said.
The flavors, which include pineapple, peach/nectarine, passion fruit, mango, strawberry, apricot, apple, pear, banana, are suitable for a wide range of food applications, including cocktails and beverages of all kinds, dairy products, sauces and desserts.
Great potential for flavor with a Hispanic flair
“As far as we are aware of there are no retail food nor retail beverages with grilled fruit notes,” said Laroche. “However, these are part of recipes around the world: Central America, Latin America, Middle East, Mediterranean area and South East Asia.
“Many chefs in the US are integrating grilled fruit in their menu for the unique sweetness character. The same is happening with mixologists.”
The company created the ‘Grilled Fruit’ flavors portfolio at the beginning of 2013 and the feedback so far has been “extremely positive”, said Laroche.
The Liquid Chef
The grilled fruit flavors were recently showcased at The Manhattan Cocktail Classic at the New York Public Library. The company worked with Master Mixologist Junior Merino, a.k.a. ‘The Liquid Chef’, to develop new cocktail creations, including the ‘Smokey Tamarindo’, made with juice from grilled pineapple; and the ‘Big Apple’, which includes juice from grilled apples.