Its highly customizable, non-calorific blends of 100% natural essences and flavors can be used to create low or no sugar drinks, without sacrificing sweetness or mouthfeel.
Treatt will showcase its enhanced capabilities for reduced sugar beverages at this year’s Food Ingredients Europe. Its highly customizable, non-calorific blends of 100% natural essences and flavors can be used to create low or no sugar drinks, without sacrificing sweetness or mouthfeel. Brix degrees (°Bx ) are commonly used to measure the sugar content of a beverage product. Visitors to stand 6K39 can be among the first to experience a new formulation that can increase brix perception from 4°Bx to 9°Bx, in combination with other sweeteners.
This sweet ingredient solution imparts a clean sugar cane taste and can be incorporated into beverages at levels of 100ppm upwards to create the perception of increased sweetness, without introducing any dominant flavor notes. At lower levels between 100 and 250ppm, the natural flavor plus additive system adds valuable and appealing mouthfeel, while intensifying sweetness. The low usage rate (150-300ppm) makes the cost-in-use attractive for many applications, while good solubility makes the new Natural Brix Booster particularly suitable for formulating refreshing, clear beverages.
“We are passionate about delivering ingredients that excite customers and give a real ‘wow factor’ to the finished beverage product, whilst also satisfying the very latest consumer trends,” comments Nick Evans, director of sales and purchasing at Treatt. “It is estimated that global demand for low calorie drinks will rise by 5.9 percent CAGR from 2014 to 2019 in response to rising obesity rates. We also expect our 100 percent natural sugar solutions to continue to appeal to formulators wanting to achieve a clean label on beverage products, as they do not need to be labeled as a sweetener.”
Treatt will also be highlighting its extensive range of natural tea solutions. The tea distillates are made up entirely from FTNF (From the Named Food) ingredients, and offer delicate natural tastes that impart a deeply authentic tea flavor. Two new and exciting additions are Darjeeling Tea Treattarome 9772 and regional favorite Rooibos Treattarome 9762. Distilled from the ‘champagne of teas’, Darjeeling Tea Treattarome captures the refined, heady aroma of true Darjeeling tea, with all its delicate floral character. The flavor brings forward warm, spicy notes with just a hint of honey sweetness to impart a distinctive, aristocratic flavor to ready-to-drink teas. Rooibos Treattarome delivers an authentic and well-rounded rooibos character to a variety of beverage applications. The essence provides a spicy and fruity front end, with a robust earthy chai finish.
Visitors to the stand can also learn about Treatt’s latest high impact speciality chemicals, 8-Methylnonanal, 8-Methyldecanal and 6-Methyloctanal, which are synthesized by its manufacturing partners, Endeavour Speciality Chemicals, and have been recently added to the Fema Gras list. They impart fresh zesty citrus aldehydic notes, ideal for boosting zingy notes in citrus applications. All of Treatt’s high impact speciality chemicals are ideal for flavor creation.
Source: Asia Food Journal