From bakery and ice cream to sports nutrition and soft drinks, even beer, there’s no escaping the indulgent dessert flavour trend. In response, flavour house I.T.S has launched some new natural dessert flavours, featuring some of the most popular desserts available, which can be used to add an indulgent twist to all kinds of food and drink.
I.T.S already offers dessert flavours as varied as Sticky Toffee Pudding, Peach Melba and apple crumble and is now offering Basque Cheesecake, Eton Mess, Pecan Pie and Baklava, among others. According to I.T.S, using a flavour supports manufacturers’ NPD and allows them to easily introduce limited edition products. Dessert flavours are big news thanks to their association with nostalgia and indulgence.
Baklava is one of the fastest growing flavours, growing a steady +23% YoY with no signs of slowing down. I.T.S’ Baklava Natural Flavour combines sweet honey and buttery pastry with a complex nutty flavour but in an allergen-free format
Eton Mess is a true British dessert classic, I.T.S’ Eton Mess Natural Flavour product combines all the flavours of strawberries, cream and baked meringue.
Basque Cheesecake is one of the hottest trends in the desserts category. I.T.S’ Basque Cheesecake Natural Flavour is stacked with crème caramel-style bittersweet notes topped with rich cream.
Pecan Pie with heaps of buttery notes, with the flavour of sweet roasted pecans, I.T.S’ Pecan Pie Natural Flavour is completely nut free.
I.T.S highlights the use of indulgent flavours in perceived healthier products as a way of dialling up the flavour and meeting consumer demand for indulgence that is also ‘better for you’ as Mike Bagshaw Founder of I.T.S explains:
“One of the most interesting trends is the use of indulgent dessert flavours in healthy products such as protein bars and alcohol such as RTD cocktails, beer and cider.
“We are increasingly seeing classic dessert flavours used in sports powders and fitness drinks, as well as vitamin and collagen mixes.
“One of our favourite twists is getting the flavours of our favourite puddings into beer, a trend that is growing and helping to drive sales among younger consumers who often have a sweeter palate”.
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Joseph Clarke
Editor, International Bakery
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