​Sensient Flavours is releasing a new range of natural flavours for its gum and other confectionery products.

The company ran an analysis of the latest and most commonly occurring consumer tastes on a local and global scale, reports Food Manufacture.

Some of the flavour combinations it will be producing include kiwi and coconut, and pineapple and passion fruit.

Other tastes, such as green tea and orange liqueur are designed to be aimed at adults, while the coconut and watermelon flavours are hoped to appeal to children.

In order to make the flavours more familiar, Sensient has produced them using raw and exotic materials.

An example of the natural ingredients is calamondin, a citrus fruit, which is a hybrid of a mandarin and a kumquat - similar to the idea of quince being a mixture of apples and pears.

Simon Daw, director of marketing at Sensient Sweet Flavours, said: "We have seen a big shift in consumer expectations when it comes to confectionery," suggesting that this was one of the main drivers for the company to use natural flavours for its sweets.