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Frutarom eyes natural raspberry flavor boost

By Neil Merrett , 08-Sep-2008
Last updated on 08-Sep-2008 at 18:36 GMT

A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.

Frutarom USA claims that the latest addition to its ‘with other natural flavors’ (WONF) line can meet both demand for more authentic flavor tastes and products that are naturally sourced.

According to Frutarom, the Natural Raspberry Flavor WONF #918257 boasts a starting usage in beverages of 0.2 per cent and between the same amount and 0.3 per cent in dairy goods.

Bill Graham, group vice president of sales, said that as both a standalone flavor, or combined with other tastes such as chocolate or vanilla, raspberry has a longstanding use in a number of formulations.

“There’s no doubt that the taste of raspberry is ideal for beverages, including coffee, tea, flavored water, soft drinks and cordial varieties,” Graham stated.

Additional applications suited to raspberry, range from standalone jams and preserves, to fillings in baked goods and desserts to emerging segments like dairy desserts, ice creams and gelato, the company said.

Berry boost

The launch comes amidst a growing focus by manufacturers on associating their products with berries and their perceived nutrition benefits.

Sales of the fruit in all shapes and colors have been exploding across global markets, in recent years, with strawberry, raspberries and blueberries all benefiting as a result.

While raspberry in particular may have a long-standing record of use in various product and formulations, a current consumer focus on health and nutrition benefits appears to grant a further push to the popularity of the fruit.

Nutrition links

According to a study published in 2006 in the journal BioFactors (Vol. 23, pp. 197-205), raspberries possess about 50 per cent higher antioxidant activity than strawberries, and storage or processing into jams does not remove the valuable compounds.

Moreover, the fruit was reported to contain three times the antioxidant activity of kiwis, and ten times the antioxidant activity of tomatoes.

According to Mintel’s global new product database (GNPD), the number of products containing raspberry listed as an ingredient, though not specifically as a flavor, has grown since 2003.

From 101 new product launches five years ago, 195 products were launched in 2007. Almost 140 products have been launched so far this year.

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