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Consumers’ desire for natural flavors often centers on the inherent goodness of foods, said Lynn Dornblaser (Mintel International) during the fall seminar of Women in Flavor and Fragrance Commerce (WFFC) in Saddle Brook, New Jersey. Natural, beyond a focus on diminished processing, is tied to such concepts as low fat, ethical and environmental. And so, said Dornblaser, consumers will pay more money for some natural products—but not as much as they say they do. The reality is that people often say they do what they think they should be doing, not necessarily what their behavior reflects.
Key areas in which natural claims are booming include bakery, snacks, sauces and seasonings and, notably, soft drinks. Meanwhile, “natural” is presumed by consumers in juice-based drinks. Other beverage categories are registering low or no growth in natural claims.
Dornblaser highlighted several notable naturalpositioned products surfacing around the world. The United Kingdom’s Beet It energy shot comprises beet and lemon juice. Meanwhile, Tropicana’s Trop50 juice features 50% less sugar than its conventional juice, thanks to stevia. This natural zero-calorie sweetener’s ubiquity is now such that stevia-sugar cubes have reached the market in France.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
Arctander's Perfume and Flavor Materials of Natural Origin is a handy and practical handbook. While perfumery and flavor creation is an art form that cannot be taught or developed by research through generations, Arctander left behind gold nuggets of flaver and fragrant science still valid. This book is treasured today as it was when it first came out. Arctander's passion comes through in every page.