PETpla.net Insider 04 / 2016

PRODUCTS 35 PET planet insider Vol. 17 No. 04/16 www.petpla.net PET products Coconut: Flavour of the Year 2016 According to Swiss-based Firmenich company, coconut is the Flavour of the Year for 2016. Since 2010, the number of coconut flavoured food and drink products introduced on the market globally has increased by 121%, with an annual growth rate of 17%. The coconut beverage hype blossomed well beyond water including coconut-flavoured coffee, tea, vodka, milks and sparkling water. Firmenich notes the popularity of combining other flavour profiles with coconut, i.e. coconut with vanilla, coffee and chilies, while fruits like pineapple, lychee, and mango can be blenders for drink concepts. What some saw as just a passing fad with coconut water has now flourished beyond what trend forecasters could have predicted. Coconut water brands are expanding globally and new coconut-flavoured products continue to enter the market. Feelings of balance and well-being remain of great importance to customers and Firmenich is confident coconut’s appeal will only grow in 2016. To respond to this ever increasing demand, Firmenich has used its creative and technical expertise to develop inspiring flavour applications with authentic tasting coconut for its food and beverage customers all around the world. www.firmenich.com Uplifting, energising, relaxing and calming Sensient Flavors has developed beverage concepts that are intended to respond to the rising demand for products that influence and balance the consumers’ state in a gentle, natural way. One important consideration is the emotional influence of the goods consumed. With that in mind, the products support manufacturers as they strive to create “emotion drinks”. Sensient’s concepts tap into the power of berries and are based on findings how colour psychology can influence the mood. The results of which are drinks that deliver a range of harmonious colour-flavour combinations and are said to correspond to a variety of emotional states. The four basic concept lines are relaxing-green, calm- ing-blue, uplifting-yellow and energising-red. For example, Sensient’s Calming concept combines the juicy, ripe flavour of blueberry with a hop extract, whilst the relaxing version features gooseberry and hop. Fruity sea buckthorn and ripe apricot notes give the Uplifting drink its distinct taste, while energising benefits from hints of redcurrant, strawberry and ginger to boost both body and soul. These four base concepts can be adjusted individu- ally to create bespoke products with additional functional ingredients. In addition, the company’s flavouring experts can help to mask undesirable off-notes. www.sensientflavors.com BEVERAGE +ingredients BEVERAGE +ingredients Global citrus collection TasteTrek is a foundational programme at Givaudan focused on exploring nature to discover new ingredients and varietals never before used in flavour creation. To celebrate the 10 th anniversary of the programme, Givaudan created an Anni- versary Global Citrus Flavour Collection inspired by a decade of exploring citrus in groves around the world. From rare and exotic varieties, to local favourites, to the most commercially successful fruits in the world, the Anniversary Collection is said to capture the diversity and cultural importance of citrus. As a result of this decade long effort, the collection brings together for the first time remarkable citrus flavours developed around the globe. TasteTrek Citrus was launched ten years ago at the Univer- sity of California Riverside’s Citrus Variety Collection, currently one of the most extensive, unique and diverse of all citrus collections globally, encompassing more than 1,000 different citrus varieties. The Company has donated USD 1 million to establish ‘The Givaudan Citrus Variety Collection Endowed Chair’ to support and maintain UCR’s Citrus Variety Collec- tion, helping to preserve biodiversity for generations to come. Since formalising the relationship with UCR, Givaudan has partnered with the Sylvio Moreira Citrus Center, which belongs to the Agronomic Institute of Campinas – IAC in São Paolo, Brazil, home to over 1,000 citrus varieties. In Italy, Givaudan has brought customers to the Oscar Tintori collection in Tuscany, home to over 300 varieties of citrus plants. Taste treks have taken Givaudan teams to all corners of the world in search of inspiration and ingredients. www.givaudan.com BEVERAGE +ingredients