Interview: Döhler discusses multi-sensory experiences

At ProSweets 2019, FoodBev Media spoke with Stefanie Engel, Döhler’s marketing manager B2C food, about the creation of multi-sensory experiences for food and beverages.

At the show, Döhler showcased a number of concepts which utilised natural flavours, such as the newly-developed “switcher gums”, fruit gums which combined two different flavours, with a sweet vanilla coating making way to a sour rhubarb centre when chewing the gum.

Engel said that the multi-sensory experience provided by concepts such as the switcher gums can appeal to consumers as they provide a unique taste experience, while also enhancing the taste experience of more traditional foods.

“Our concepts at the show are basically on the topic of the multi-sensory experience and nutritional excellence, and what we particularly want to promote our switcher fruit gums, made from a pectin base but they can also be made from a jelly base.

“We use a liquid flavour on the inside and a powder flavour on the outside, giving you a really interesting experience where when you put it into your mouth you have a certain taste, and when you bite into it you get a different taste, so the taste switches during consumption.”

When asked about the challenges which come with formulating multi-sensory flavours, Engel said: “First of all, the question is do you want to go with plant-based or not plant-based, that’s why we always offer a gelatine and a pectin-based product.

“Then it really depends on the market. Taste demands are different all over the world … and we try to find to find out what is most suitable for relevant markets.”

On plant-based products, Engel said: “For us, plant-based is a natural topic, throughout history we’ve always worked with natural and plant-based products, but now we find that large numbers of consumers want to avoid dairy and animal products and of course we offer a range of alternatives.

“We always look to create the best taste, but also for an ethical, ‘clean’ version of a product. You have to show both options, and if it’s combinable and the plant-based version has a great taste then we are fine with that.”

Presented and edited by: Martin White