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Nov 13, 2008 | 10:08 AM CST
On the Horizon: Pulling the Lid off Beverage Flavor Challenges
By: Jeb Gleason-Allured, Editor
Beverage is the category in which new flavors often appear first, which makes it a segment worth watching. In addition, the range of fortified offerings and other innovations continues to evolve flavor chemistry.
Oct 20, 2008 | 01:36 PM CDT
An Indulgence in Your Cup: Troubleshooting and Innovating Coffee Flavors
By: Jeb Gleason-Allured, Editor
Coffee flavor leader Flavor & Fragrance Specialties offers a look inside its labs, creative philosophy and the dynamic flavored coffee segment
“Specialty coffee is off the charts,” says Flavor & Fragrance Specialties (FFS) flavorist and lab manager Dianne Sansone. “Flavored coffee consumers are not [traditional] coffee consumers, so there is no cannibalization.” As the flavored coffee segment evolves, new profiles and technical challenges (masking off flavors from vitamins and other fortifications) proliferate.
Dunkin’ Donuts recently launched a skim version of its Coffee Coolatta beverage as part of its new campaign to provide consumers with healthy choices. Meanwhile, JavaFit has launched a new line of no-sugar functional RTD coffee beverages. Aimed at active consumers, those looking to be healthier or manage their weight, JavaFit’s offerings include Extreme Latte (fortified with green tea extract), Diet Latte (fortified with bitter orange extract Advantra Z), Focus Latte (fortified with α-GPC and multivitamins) and Immune Latte (fortified with Echinacea and multivitamins). Despite the ample fortification, the company claims its beverages have the flavor profile of “melted coffee ice cream.” Finally, Starbucks’ Cafe Mocha Truffles, noted for their indulgent qualities, were listed among the winners of Mintel’s 2008 Global New Products Database taste test. The technical hurdles and opportunities for innovation never cease.
Oct 20, 2008 | 12:52 PM CDT
Moving Tea Flavors Forward
By: Jeb Gleason-Allured, Editor
Strategies for developing new and authentic profiles for a growing array of applications
“Tea is the new coffee, but better,” says IFF flavorist Marie Wright. Working with R&D, a flavorist team, and Ed Nappen, technical category director for beverages, Wright has endeavored over the last year to create tea flavors that impart authenticity and bring a greater variety of profiles to the public. Working from “gold standards” drawn from Asian tea plantations, the team has developed a range of tea flavors including white peony, longjing, gyokuro green, oolong Tie Guan Yin, Darjeeling, jasmine green and chrysanthemum. The goal, as Wright puts it, is to capture each variety’s unique character to add differentiation to applications: “the hearty toasted molasses notes of Darjeeling, the delicate apricot and brown spice character of Nantou Oolong and the fresh-cut grass aroma of Long Jing.”