Treatt has expanded its portfolio of natural flavour ingredients with flavours distilled from fresh fruit, aiming to provide tastes that match as closely as possible to the real fruit.
The new flavours launched worldwide by the ingredients supplier to the flavour and fragrance industry are black raspberry, Marionberry, pear and papaya.
Treatt has developed the 100 per cent natural Treattarome range of clear aqueous distillates, which are derived ‘From The Named Food’ (FTNF), to meet the growing demand for natural products.
The ingredients are extracted using proprietary technology developed by Treatt, which aims to ensure maximum flavour entrapment. They do not inflict on the colour of the finished product as they are water white and water soluble.
They can be combined with any other flavouring ingredients for use in a variety of food and drink products.
“These new varieties offer flavourists added versatility to incorporate both unusual and traditional fruit flavours in a wide range of applications,” said the company.
Treatt’s Black Raspberry Treattarome 9846 is wholly distilled from black raspberries and “delivers an authentic and well-rounded black raspberry character”, according to the company.
The dosage levels can be varied to produce different flavours and intensities. For example, at 0.1 per cent, the ingredient is said to deliver an intense seedy black raspberry character, with creamy, floral and fruity flavours. At 0.05 per cent, however, it produces a more berry-like character, suitable for fruit drinks.
Marionberry is a cross between Chehalem and Oliallieberry blackberries. The Marionberry Treattarome 9848 is distilled wholly from Rubus Eubatus cultivars and “delivers a unique and complex flavour profile with an underlying earthiness, hints of sweetness and a lively tartness”.
Treatt’s pear flavour (9870) is distilled from European pears and suitable for beverages, dairy products and desserts.
Meanwhile, the papaya flavour (9835) “confers a tropical, fruity top note with a contrasting acid aroma for an authentic, full-bodied papaya profile”, and can be used in a variety of beverages, juices and top notes.
Giles Bovill, senior business and group marketing manager, told FoodNavigator.com that papaya is becoming increasingly popular in the west.
“We would say that papaya is no longer considered by many to be an exotic flavour and is frequently appearing on shelf across Europe and the US,” he said.
The flavour industry has been making greater attempts to get closer than ever before to the true, natural taste of produce.
For instance, in 2006 Israel-based Frutarom introduced citrus flavours that use cold processing technology to retain the full flavour of the natural fruit.
US-based Blue Pacific Flavors announced earlier this year that it has teamed up with New Zealand's Hort Research to develop and commercialise new fruit flavors that are true to the taste of the original whole fruit.
Indeed, Hort Research has already developed a means to use fruit enzymes to produce flavors that are exactly the same as that of the real fruit - not just the closest possible match.
Demand for natural
There have been increasing health concerns regarding artificial food colourings and flavourings, and manufacturers have been responding to a growing trend for natural and organic.
Mintel's Global New Products Database (GNPD) shows that rapidly increasing numbers of natural products are being launched across Europe, with a 20 per cent increase in the number of products made using natural flavourings introduced between 2006 and 2007.
A thousand new food products claiming to be additive- and preservative-free were launched in the UK last year, representing almost a quarter of all launches and nearly three times as many as any other European country.
In all, there were 1019 products listed for the UK market. Germany was in second place with 388, and France was third with 322.