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Cargill Develops Flavor Solutions for Rebiana
Posted: April 28, 2009
Cargill Flavor Systems (Minneapolis) has developed flavor solutions for rebiana in food and beverage applications. Developed using a recently patented technology that measures comprehensive cellular-level taste responses, the new flavor solutions are ideally suited for cereal, yogurt, ice cream, confectionary and various beverage applications including carbonated soft drinks and flavored waters that benefit from a natural, reduced calorie product positioning.
Of this development Paul Kim, the company’s technical director, said, “Cargill’s ability to quickly develop these flavors builds on a broad product portfolio from masking technology to sweetness enhancing flavors for rebiana sweetened foods and beverages.”