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Sensient Flavors & Extracts has unveiled BioSymphony, a new portfolio of natural flavour compounds designed to meet the evolving demands of food and beverage manufacturers. This innovative offering uses biotransformation techniques to create high-impact flavours derived from natural ingredients.

According to Steve Morris, president of Sensient Flavors & Extracts, BioSymphony represents a significant advancement in flavour development. “We like to call it ‘complexification,’” he explained. The new portfolio aims to enhance simple ingredients, allowing manufacturers to achieve more sophisticated flavours with fewer components.

BioSymphony is positioned as a versatile solution applicable across various food and beverage sectors. It is recognised globally as a natural flavour, which simplifies labeling requirements for international brands. This characteristic may prove advantageous for companies looking to streamline their product formulations while maintaining compliance with regional regulations.

The development of BioSymphony aligns with current consumer trends that favour authentic and vibrant taste experiences. Sensient emphasises that the process behind BioSymphony combines scientific innovation with culinary artistry, creating flavours that resonate with increasingly health-conscious consumers.

The portfolio offers three key strategic benefits for product developers:

Premiumisation: BioSymphony enhances the depth and sophistication of flavours, enabling products to differentiate themselves in competitive markets. For instance, it can transform processed tomatoes to evoke the taste of slow-cooked varieties.

Flavour expansion: By introducing tonal complexity and nuance, BioSymphony allows developers to unlock new dimensions within their existing flavour libraries.

Ingredient challenge solutions: The new portfolio can enhance the performance of key ingredients, facilitating the reduction or replacement of premium or scarce components while preserving the desired flavour profile. This feature is particularly relevant for products containing challenging ingredients, such as pea protein.

Suja Senan, senior innovation scientist at Sensient and lead developer of BioSymphony, likened the flavour development process to a symphonic composition. “Using nature’s instruments to create taste harmony,” she said, “we aim to fill the senses and create an emotional connection through flavour.”