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Diving Briefs:
- T. HASEGAWA, a material supplier, launched a new technology for beverage manufacturers to produce clean label citrus drinks with improved ruins.
- Headquartered in California, the technology, called HASECITRUS, said it protects the flavor from the dull effect of oxidation. Using a shelf stable design, keep the citrus fragrance longer without refrigerated or special packaging.
- HASECITRUS has been released in eight flavor variations, including lemon, lime, orange and grapefruit. This product meets the FDA guidelines for natural flavor, allowing manufacturers to maintain clean label formulations.
Dive Insights:
As drinks play a bigger role in consumer health routines, shoppers are looking for products without artificial additives or include health benefits.
Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said, “Citrus is becoming more and more complicated in categories such as sports nutrition and energy.
Citrus flavors are vulnerable to oxidation and occur when oxygen, pH and temperature interact with the color, aroma and taste of the product. Both liquids and powdered drinks can be oxidized. Temperature or ultraviolet fluctuations can accelerate the process.
Consumers require natural flavor, but product costs and insufficient supply make it more difficult for companies to use premium ingredients. T. HASEGAWA said its formulation does not depend on “refined citrus goods”.
Other component manufacturers also provided an option to allow clean label formulations at low cost by expanding the natural flavor portfolio.
In June, sensational flavors and extracts debuted a natural -flavored portfolio called Biosymphony. They can provide options to improve the performance of the main ingredients and reduce or replace the ingredients that are lacking in food and beverage companies.
T. HASEGAWA’s technology has been developed as part of a wide range of efforts to connect US subsidiaries by using research expertise at Japan’s headquarters for two years. HASECITRUS has been inspired by the technology of Japan’s research and Flavor Innovations Center.
T. HASEWAGA acquired Ablei Flavors last fall and expanded citrus and fruit -flavored portfolios in the United States. The company has expanded the range in the United States through new technologies, including the launch of fragrances so that plant -based meats can taste the actual taste.
“We want to identify the production problems faced by the food and beverage industry and solve this problem with innovative science -based flavor solutions.” HASECITRUS is the result of a long -term process of adjusting the existing technology of T. Hasegawa to meet manufacturing demands in North America. “
