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Citrus Innovations

By: Jeb Gleason-Allured
Posted: February 23, 2011, from the March 2011 issue of P&F magazine.

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  • From P&F Magazine
  • March 2011 issue, 34
  • 3 pages

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While citrus flavor applications took novel turns in recent product introduction—mint-citrus in confectionary, and yuzu and other exotic citrus in salad dressings and considments—they continued to dominate the beverage category in everything from blended beers to flavored waters, juices, soft drinks and liquors. While Bell Flavors & Fragrances' "2011 Top 10 Flavor Trends" points to blood orange's rising profile, valued for its "hint of raspberry" and vitamin C and antioxidant content, lemon still reigns. In a recent Beverage Industry report, author Jennifer Zegler notes, "[Lemon] ranked as the top flavor used in 2010 with 46% of respondants indicating that they used the citrus fruit last year." While the flavor is expected to continue a leading position among all varieties, orange and lime are also expected to thrive in the category. Simultaneously, technologies supporting the application of citrus in an array of flavors and fragrances have advanced.

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