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Processing For Natural Flavors: Cucumber, Melon, Watermelon

By: John Boddington
Posted: May 7, 2006

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  • From P&F Magazine
  • 4 pages

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With today’s consumers now the driving force behind the flavor industry, research continues into the production of high quality products from completely natural ingredients. Among the increasingly popular fresh flavors, cucumber, melon and watermelon — now used in products ranging from yogurts to flavored alcoholic beverages — are becoming key players in the market. The quality and success of any fruit flavor begins with the raw material. Fruit picked at exactly the right time and stored in the correct manner should reach manufacturers in peak condition. Herein, we will take a closer look at harvesting, storage and production processes employed to create high quality cucumber, melon and watermelon flavors.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.