The Right Taste for Better Nutrition in beveragesTaste | Aroma | Mouthfeel | Stability
Fine & Dry bakery shows strength in global and European markets
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€19.6m (Euromonitor, 2020)
while cakes and pastries have a CAGR of 2.3% in
Europe (Euromonitor, 2020)
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enjoy authentic, delicious
want high-quality ingredients
to deliver this
cakes, beyond this cake
buyers seek indulgence and
moments to indulge
cakes (Innova, 2021)
Consumers want authentic butter taste as it is associated with “premium”
Naturalness & Indulgence Are Key Drivers For Consumers
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reflects the consumer interest in natural ingredients,
with "natural” serving as a proxy for "healthy" in the
minds of many consumers
consumers still want indulgence when it comes to
bakery
• Total chocolate (milk, dark)
Bakery manufacturers challenged to maintain real butter taste
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key challenge for the manufacturers of soft and dry
bakery categories to overcome
and affects the processability of the product; the
reduction or absence of butter compromises flavour,
texture & taste
With the use of vegetable fat, it is difficult to maintain
high performing butter taste and prevent off-notes
produced throughout the life of the product
Agenda
multiple sub-categories such as croissants, cakes,
muffins, biscuits, cookies.
chocolate taste and is applicable to additional sub-
categories such as bread and crackers.
• The technology can potentially be applied to other
categories and other tastes.
maintaining authentic taste
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materials having aromatic properties
• Smart management of Kerry Dairy ingredients and vegetable fats
• Highly performing Butter taste and Chocolate taste top notes
• Spray drying and “Rotary Drum” coating processes expertise
Benefits:
• Enhanced shelf life of the butter or chocolate taste in the finished goods,
preventing the undesired off notes
• Delivers optimal sensory performance, with focus on chocolate and butter
profile stability and prevention of off-notes
• Improved stability to the thermal stress of the baking processes
Available in a selection of Butter and Chocolate profiles, in natural
flavouring and flavouring form
Flavour
intensity:
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• Aromatic Dairy derivatives fats, obtained leveraging the unique Kerry
Dairy IP
• Spray drying expertise
Benefits:
• Enhanced shelf life of the butter taste in the finished goods, preventing
the undesired off notes
• Delivers optimal sensory performance, with focus on butter and chocolate
taste stability and prevention of off-notes
• Improved stability to the thermal stress of the baking processes
Available in a selection of Butter and Chocolate profiles, in natural
flavouring and flavouring form
additional encapsulation step with lipid materials Carriers:
Maltodextrin & Others
Body & Mouthfeel:
Flavour
intensity:
SAP code Product name Declaration Format Dosage% Pair
20417071 BUTTER FLV LQD 100681024 BASE Nat flavouring Liquid 0.07 4
20499791 BUTTER FLV PRD 70340729 Nat flavouring Powder 0.1 4
SAP code Product name Declaration Format Dosage% Pair
20364713 BUTTER FLV LQD FA-17731 flavouring Liquid 0.1 5
20499783 BUTTER FLV PDR 70340720 flavouring Powder 0.1 5
Off notes – 45 days:
• Rancid, acidic, artificial, oily
Off notes – 30 days:
• Rancid, cheesy, bitter, acidic,
Off notes – 15 days:
• Rancid, cheesy, pungent, artificial
Powder flavours had significantly less off notes in comparison to liquid products since the begin of real shelf life and also during
the whole shelf life till 45 days aging
Powder flavours had significantly less off notes in comparison to liquid products at 15 days, 30 days and 45 days of real shelf
life
Off notes – 30 days:
• Rancid, acidic, animalic, cheesy
Off notes – 45 days:
20417071 20499791
20364713 20499783
oil/margarine, slightly sour
The liquid samples had significantly higher off notes perception than fat coated samples. Only at 0 months was the liquid
flavour comparable
The liquid samples except at 0 months, were characterized by significantly higher off notes than all of the fat coated samples
Off notes:
20317779 20514294
20364713 20504940
20317779 BUTTER FLV LQD FA-16609 Nat flavouring Liquid 0.07 3
20514294 FAT COATED BUTTER FLV 70344923 Nat flavouring Powder 0.3 3
SAP code Product name Declaration Format Dosage% Pair
20364713 BUTTER FLV LQD FA-17731 Flavouring Liquid 0.1 5
20504940 FAT COATED BUTTER FLV 70341128 Flavouring Powder 0.2 5
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0
10
20
30
40
50
Agenda
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20499788 BUTTER FLV PDR 70340726 Flavouring Powder 0.1 1
20514076 BUTTER FLV PDR 70344735 Flavouring Powder 0.1 2
20499791 BUTTER FLV PRD 70340729 Nat flavouring Powder 0.1 3
20499783 BUTTER FLV PDR 70340720 Flavouring Powder 0.1 4
SAP code Product name Declaration Format Dosage% Pair
20472770 BUTTER FLV LQD 100710996 Flavouring Liquid 0.07 1
20472768 BUTTER FLV LQD 100710731 Flavouring Liquid 0.05 2
20417071 BUTTER FLV LQD 100681024
BASE Nat flavouring Liquid 0.07 3
20364713 BUTTER FLV LQD FA-17731 Flavouring Liquid 0.1 4
Butter: Long-Lasting for Dry Bakery – Product Range
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20514293 FAT COATED BUTTER FLV
70344921 Nat flavouring Powder 0.3 1
20514294 FAT COATED BUTTER FLV
70344923 Nat flavouring Powder 0.3 2
20504940 FAT COATED BUTTER FLV
70341128 Flavouring Powder 0.2 3
SAP code Product name Declaration Format Dosage% Pair
20376143 BUTTER FLV LQD FA-14778 Nat flavouring Liquid 0.1 1
20317779 BUTTER FLV LQD FA-16609 Nat flavouring Liquid 0.07 2
20364713 BUTTER FLV LQD FA-17731 Flavouring Liquid 0.1 3
Chocolate: Long-Lasting Flavours Range
Creamy, Natural
Creamy, Natural
20375914 Dark Chocolate
Woody, High Cocoa,
High Honey, Dairy,
Honey, Dairy
Thank You