Treatt aims for full-flavoured jalapeno distillate, without the bite

By Kacey Culliney

- Last updated on GMT

Related tags Scoville scale

A cooler jalapeno flavour for salsas, sauces and dips by Treatt
A cooler jalapeno flavour for salsas, sauces and dips by Treatt
Demand for increased taste, odour and aroma without the heat has driven the development of a savoury jalapeno flavour application that can be used in sauces, dips and beverages.

Global flavour supplier, Treatt, has broadened its pepper flavour range with its latest product Jalapeno Treattarome 9816 in response to consumer demand for increased variety, adding to the green bell, roasted and habanero pepper distillates.

Dr John Boddington, director of technical services at Treatt’s UK base, said that “it is the absence of the heat components that makes this product unique.”

“People like the taste of jalapeno but can’t get the full flavour due to the heat…Formulators want more flavour and aroma and they want this intense taste without the bite,”​ Boddington told FoodNavigator.com.

In light of this, Treatt has developed a product without the natural heat of jalapeno peppers, he said, “we don’t capture the heat elements, we purposely leave them out.”

A short, rapid production process is ensured by using specialised technology where jalapeno peppers are grinded in a low temperature, high vacuum distillation process and the flavour and aroma components are extracted.

The company noted that the resulting distillate is full-flavoured and milder in nature.

Manufacturers can then choose to add heat accordingly and thus ensures a reliable degree of heat in the resulting taste in products, added Boddington.

Cooler jalapeno salsas and dips

You are left with a surprising taste, Boddington said, with fruitier and sweeter notes than a regular jalapeno.

Depending on the dosage, flavour impact is altered with a lower dose of 0.01% holding fresh, green pepper undertones and a higher dose of 0.01% giving a strong, green and earthy flavour with paprika notes.

The jalapeno pepper derivative is clean-label and 100% natural and miscible with water, alcohol and propylene glycerol.

On the European market, the target applications are salsas and dips ideal for formulators who want a mild yet full-flavoured jalapeno, Boddington said.

He noted that in the Far East markets, the product would be ideal for vegetable waters and tomato-based drinks that are extremely popular with consumers.

The latest product falls within the company’s Treattarome range of clear, aqueous distillates which are derived ‘from the named food’ (FTNF) which was developed to meet the growing consumer demand for natural.

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