On the Horizon: Pulling the Lid off Beverage Flavor Challenges

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Meanwhile, customers demand solutions that allow them to push the envelope on shelf life in both powder and liquid beverages. As a result, flavor teams regularly add new profile types, skills and technology to their creative palates.

Formulating the Unfamiliar

“We’ve gotten some challenges from our customers to design exotic fruit [flavors] for beverages,” says FONA International flavorist Denise Re. “Something novel is a bigger challenge, and I find it interesting to work on something that’s brand-new. I can use my creative talents a little more than just making a standard orange flavor. I like the challenge of researching and trying to figure out if that exotic fruit resembles anything else we have in our tool box.” In addition, Re works in concert with the analytical and sensory groups to ensure the team is matching the customer’s flavor target.

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Other topics discussed: Fortified Formulations; Natural and Organic; 9 Trends Shaping Beverage Flavors

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