These can be added to bakery products such as sponge cakes, pastries and biscuits, and refined sugar can be reduced and replaced with naturalВ fruit sugar.

LS: Growth in fruit andВ vegetable flavours will continue, especially in powder form. Citrus flavours continue to be popular butВ with a modern twist clementine is emerging rather than simple orange, along with yuzu as a more complex citrus alternative to lemon.ДЄsian flavours are also big news, particularly Japanese, which gives bakers theВ opportunity to experimentВ with some unusual flavours-Japanese black vinegar cupcakes filled with yuzu curd or apricot and wasabi muffins are some examples. JP: The next big flavours include those which combine traditional sweets along with savoury to play with our palates вЂ“ lemon and rosemary drizzle cake, chocolate cupcakes with fresh mint buttercream, or scones filled with cardamom-infused cream. It can generally be said that there is not a big trend currently for completely reinventing the wheel and coming up with new flavours it is more about showing creativity with flavours and products that are already well established. What are the next big flavours in sweet bakery going to be?ДЇG: One flavour to have emerged recently and become quite popular is burnt butter. Lisa Smith (LS), cake-maker,В and owner,В Ginger Bakers.Jacqui Passmore (JP), marketing manager UK and Ireland,В Dawn Foods.Fulop Gabor (FG), managing director,В Jack & Beyond.Natalie Drake (ND), bakery category manager,В Synergy Flavours.Cristiana Ballarini (CB), activation director West, South & International, CSM Bakery Solutions.

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