That looks yummy, Mary Lynn! I will have to try this one, too!
And even worse, you think you like 4% (pick your fruit here) from company A, so you'll pick some other fruit @4% from the same company for a nice balanced flavor ...... nope, or should I say good luck. Their potency can be all over the map.
Here's something that I do when I have to substitute one brand for another, or when I switch to a different flavor even from the same company: I check what the average or recommended single flavor percentage is for Flavor A (original), and also for Flavor B (substitute). Then I adjust the recipe percentage if necessary for the sub, Flavor B.
So, for example, let's say the recipe calls for 2% of Flavor A, and the recommended single flavor percentage of Flavor A is 10%, and the recommended single flavor percentage of Flavor B is 4%. I use flavor B at 40% of the amount called for in the recipe, so .8%.
Of course this isn't a foolproof replacement scheme because the author of the recipe is weighing the influence that unique Flavor A has on the other flavors and the overall mix, etc., but it gives me
some sort of idea how much flavor relative to other ingredients my substitute should account for.