Mane is bringing Costa Rica’s fruit biodiversity to food and beverage innovation with Taste of the Tropics, a new collection of natural flavors designed to deliver authentic, true-to-fruit sensory experiences.
Launched at SupplySide Global 2026 in Las Vegas, the collection features 11 tropical fruit profiles: banana, coconut, guava, lulo, mango, papaya, passionfruit, pineapple, star apple, tamarind and tree tomato. Developed following firsthand fruit tasting and evaluation by Mane flavorists and consumer insights experts in Costa Rica, the portfolio aims to help manufacturers differentiate products through distinctive tropical flavors and unexpected combinations.
The launch is backed by Mane’s September 2026 consumer research, which identified tropical fruits as the most premium fruit family among six categories tested: tropical, berry, citrus, melon, orchard and stone fruit. More than half of respondents ranked tropical fruits among the top two most premium categories, while more than twice as many selected tropical over berry as the single most premium fruit group.
Authenticity and familiarity are also shaping consumers’ willingness to explore new flavors. Mane found that nearly half of respondents preferred pairing an unfamiliar fruit with a familiar one, suggesting opportunities for developers to introduce less familiar tropical ingredients through recognizable flavor combinations.
“Authenticity is increasingly important as consumers seek flavor experiences that more closely reflect the character of the fruit itself,” said Amy Bennett, director of sweet flavor creation for Mane’s North American flavor division.
The collection is available in liquid and spray-dried formats for the U.S. and Canadian markets, with applications spanning beverages, functional drinks, bakery, confectionery, dairy, snacks, condiments, sauces, dressings, marinades and seasonings.
Many of the flavors incorporate Antillone, a natural molecule developed through Mane’s proprietary biotechnology process, which delivers crisp, juicy pineapple and tropical fruit notes.
Five prototypes at SupplySide Global demonstrate the collection’s potential across diverse product formats. Concepts include a low-calorie tropical soda combining papaya, guava and mango; a banana-pineapple energy drink formulated with 150 mg of natural caffeine from green tea; and a pineapple and onion chutney featuring sweet tamarind sauce.
Other applications include passionfruit-papaya functional gummies formulated with caffeine, L-theanine, vitamins B6 and B12, and Mane Kancor Bacopa extract, as well as a Costa Rican-style sauce kettle chip featuring lime flavor.
By combining consumer insights, firsthand sensory evaluation and biotechnology-derived ingredients, Mane is positioning the collection as a platform for product developers seeking to move beyond familiar fruit profiles while maintaining recognizable, authentic taste experiences.
