Within the framework of its Citrus Competence project, Frutarom is presenting 27 high-quality natural and FTNF citrus flavour variants that are in line with the current trend for ‘naturalness’.
Frutarom has created a broad portfolio of natural and authentic citrus. Within the framework of its Citrus Competence project, Frutarom is presenting 27 high-quality natural and FTNF (from the named fruit) citrus flavour variants that are in line with the current trend for ‘naturalness’. This new project once again demonstrates that citrus flavours embrace far more than just orange or lemon.
Grapefruit, lime, mandarin, tangerine, orange, lemon, clementine, pomelo, yuzu and blood orange – these and other flavours belong to the Citrus Competence range, in natural and FTNF variants.
They display excellent stability and can be incorporated singly or in combination into non-alcoholic beverages including flavoured water, carbonated soft drinks, juices and juice drinks as well as alcoholic drinks.
The flavours are also suitable for dairy, ice-cream, confectionery and many other applications.
The term ‘citrus’ reflects juicy, fresh, refreshing and hydrating fruit. ‘Citrus Competence’ is the platform from which Frutarom shows how from a sensory perspective the areas of refreshment and freshness are intrinsically linked to the chemical makeup and the interaction of the raw materials. However, citrus flavours have complex sensory profiles.
Therefore, it is especially challenging to create the desired flavour type. The flavours selected by Frutarom embrace ‘innumerable nuances, with sensory descriptors ranging from zesty through sweet to pine’. This gives customers a choice of high quality flavours which in addition are in line with the ongoing ‘Naturalness’ trend.
In the first quarter of 2010 the Citrus Competence project will focus on the impact of new legislation coming in 2011 pertaining to the 95:5 ruling for natural fruit specific flavourings, combinations of citrus tonalities and a more in depth view of the importance of freshness related to stability and its relevance for alcoholic, non-alcoholic, dairy, confectionery and bakery sectors.
For more information visit www.frutarom.com
