The Symrise Group remains on track for growth in the fiscal year 2020. In the first quarter, sales were up by 8.0 % to € 917.1 million (Q1 2019: € 848.8 million). All segments contributed to this positive development and posted gains despite the challenging global economic conditions under Covid-19. In organic terms, sales were up 2.3 % after strong comparative figures in the prior-year quarter.
“The Covid-19 pandemic is proving a tough test for the global economy. Symrise has put measures in place at all of its locations to provide employees and partners with optimal protection against the virus. We continue to be fully operational and are making every effort to supply our customers with the reliability they are used to. In this context, our employees’ flexibility and enormous commitment play a decisive role,” said Dr Heinz-Jürgen Bertram, CEO of Symrise AG. “This crisis again underscores the resilience and balance of our business model. With our broad range of product solutions for foods and beverages, personal care and hygiene, we serve especially in these times the needs of everyday life. In addition, we are demonstrating social responsibility by using our technological skills and resources to produce disinfectants by the ton and deliver them free of charge to municipalities for use in public institutions.”
Flavor grows with savory products and beverage applications
In the Flavor segment, which supplies flavor ingredients for foods and beverages, sales increased by 2.2 % to € 322.6 million (Q1 2019: € 315.6 million). Adjusted for exchange rate effects and after a strong prior-year quarter, organic growth in the segment amounted to 1.6 %.
In EAME, the highest growth rates were recorded in applications for beverages and savory products, especially in the national markets in Germany, Eastern Europe, the Middle East, and South Africa. Sales in applications for sweets were slightly below the prior-year quarter.
In the Asia/Pacific region, sales growth in the beverages application area was in the high single-digit percentage range and reached even double-digit growth rates in savory applications. The national markets of Singapore, Indonesia, Vietnam and Bangladesh developed particularly pleasing. By contrast, the currently weaker demand in China had a negative impact on the overall positive regional development.
In North America, the application areas for beverages and sweet products were slightly below the strong prior-year level. The savory business achieved solid growth with regional and global customers.
Business in Latin America developed very dynamically and achieved high single-digit percentage growth for sweet products. At the same time, sales for beverage and savory products grew in the double-digit percentage range. Demand for beverage application products was particularly strong in the national markets of Brazil and Uruguay.
Confident for the current fiscal year
Symrise continues to be fully operational worldwide and has sustained supply capability. Due to its global presence, its expanded portfolio and broad customer base, the Group considers itself to be robust and reliably positioned even in this demanding market environment. Symrise expects that the Covid-19 crisis will temporarily change consumer behavior in parts and lead to a shift in the portfolio. A large number of the products that are currently in greater demand address essential daily needs in connection with nutrition, personal care and hygiene.
After a solid start into the year, Symrise remains confident for the current fiscal year. While the development and impact of Covid-19 is difficult to assess at present, the Group continues to expect to grow faster than the relevant market, supported by the very diversified competencies, in the course of the year.
The longer term goals until the end of 2025 remain in effect. Symrise aims to increase its sales to
€ 5.5 – € 6 billion. The Company intends to achieve this increase through annual organic growth of 5–7 % (CAGR) and additional targeted acquisitions.
The iGeneration (also known as Gen Z) is the name given to people born between 1995-2007, following Generation Y. The “i” represents the technology that this generation has grown up with, for example, iPhone, iPod, Wii and iTunes.
Digital Dilemma
The iGeneration are known to consume large amounts of media on a daily basis, averaging between six and nine hours. They use social media such as Facebook, Twitter, YouTube, Instagram, Pinterest and Snapchat as information sources and a way to connect with brands.
Growing Purchasing Power
As this generation graduate from school and college, they begin to have a growing purchasing power, and by 2020, they will account for 40 percent of the consumer market. Influenced by their level of control, identities and globalization, these behaviours and characteristics are shaping the beverage industry, as they look for products to improve their physical and emotional health, as well as helping the environment.
Teetotalism
This digitally-connected generation are more concerned over safety, taking fewer risks and drinking less alcohol than former generations. In comparison to previous generations, the iGeneration have become conscious of what they put in their bodies. This is driving the explosion of variety in low alcohol or no alcohol alternatives on the supermarket shelves.
This is driving the explosion of variety in low alcohol or no alcohol beverages on the supermarket shelves, driving the desire for more sophisticated drinks. Mocktails are becoming more inventive with savoury and spicy notes, appealing to the iGeneration’s broad and adventurous palates. The iGeneration are one of the most ethnically diverse groups and therefore more receptive to ethnic flavours, driving an appeal towards botanical-infused drinks.
Better-for-you
This generation have been educated to make healthier choices, particularly around ever-growing concerns over the consumption of sugar. With CSD’s in decline, bottled and flavoured water has noticeably increased as a replacement, along with cold brew coffees and teas, with more innovative flavours and ingredients.
Transparency is also valued, leading to a higher number of clean label claims. According to Global Data’s study in 2018, 42 % of iGeneration “are often or always influenced by how ethical, environmentally friendly, or socially responsible a product is in the following sectors” in comparison to only 28 % from the silent generation.
Healthy Grab-and-Go
The iGeneration are revolutionising the eating experience. Convenience has become key to meet on-the-go lifestyles and creating grab-and-go convenience opportunities for not just meals, but snacks and beverages. As told by Global Data, “Gen Z and Millennials are most likely to use out-of-home services on a regular basis compared with older age cohorts.” They often prefer to stay at home and use technology to get a food delivery.
According to a study by the International Foodservice Manufacturers Association (IFMA) and the Centre for Generational Kinetics, 24 % of the iGeneration order a takeout three or four times in a typical week, exceeding any other generation. It is worth noting that these deliveries are mostly healthy in order to keep up to go with their on-the-go lifestyles. As told by Tufts Nutrition, 41 % of Gen Z say they would spend more on foods they perceive as healthier, in comparison to only 32 % of millennials and around 21 % of baby boomers.
Source Treatt: www.treatt.com
Symrise has inaugurated its Creative Center in Egypt on November 26, 2019. The subsidiary in the outskirts of Cairo comprises modern development and application laboratories for the categories Beverages, Confectionery, Dairy, Culinary and Snacks. Dirk Bennwitz, President Flavor EAME at Symrise, officially opened the new facilities. They meet the company’s global technology and development standards and are intended to strengthen the company’s reach in the AME region and its collaboration with strategic customers. Partners, customers and guests attended the ceremony.
Symrise has equipped its development and application laboratories with state-of-the-art technology. Within the Creative Center, employees will develop customized product solutions and applications and adapt existing products for the market. Compared to its facilities so far, the new creative center offers a number of advantages. Modern consumer and market analysis and quality assurance procedures guarantee authentic and relevant products for customers and consumers in the region.
“By investing in the new Creative Center, our strong team of food technologists and flavorists can make a significant contribution to the growth in the region in the future,” says Dirk Bennwitz, President Flavor EAME at Symrise. “We are convinced of the strategy, because our location in Cairo offers us proximity to customers and markets in Africa and the Middle East. In the future, we will be able to better serve demand in the region and optimally align our business with our customers, thus contributing to the company’s growth.”
Customers benefit from tailor-made developments
In the future, the Symrise team will have access to all the technologies and innovations available in the Group in the Creative Center. This will make it easier to meet customer demand. In addition, customers benefit from knowledge of the region and the increased use of local raw materials. This helps to meet the diverse wishes of consumers. Another advantage is that Symrise can work with its customers in a time- and cost-efficient manner.
“We use a wide range of manufacturing technologies in Egypt to supply all of Africa and the Middle East,” says Ibrahim Wagdy, responsible Managing Director of Symrise in Egypt. “We are now expanding these capacities with our modernized site thereby increasing the attractiveness for our customers in the region.“
Egypt is an important location for Symrise. On the one hand, because the country’s location in the AME region makes it easy to exchange information with customers from Africa and the Middle East. On the other hand, the industrial and agricultural infrastructure provides valuable advantages for the production and development of flavors for the local market.
Like apple. Says esarom, the Austrian producer of flavours and compounds and makes us curious to get to know more about the trendy taste for 2020.
esarom has created an extensive apple portfolio which goes beyond the actual fruit: On the one hand there is the delicate apple blossom, on the other hand the harvested and already processed apple in the form of cider, apple spirit, apple pie or baked apple.
There are flavours where the character of individual apple varieties like Gala, Golden Delicious or Granny Smith is in the foreground, but you can also enquire for profiles like juicy-sweet, crispy-fresh or sour-tangy.
It is astonishing how diverse in taste a fruit can be which has become for us an everyday product.
Originating from real fruit and apple juice of different apple varieties nature identical flavours have been created orientating on those taste profiles. The flavour profile depends on the wishes of the beverage producer and also includes natural flavours which are suitable for organic products.
Considering the current food trends esarom has been right to choose the apple as trendy fruit. The apple being at home in more than 100 countries of the world, the apple has been the cosmopolitan among fruits and at the same time almost everywhere a local fruit – thus the taste of the apple fits perfectly to concepts which focus on local fruits. Every child is familiar with the saying “an apple a day…” and it also reflects the healthy image of the apple. Consistent: products which focus on the trendy topic Health & Wellbeing and taste like apple. The taste of apple has been a timeless taste which has always been there and still is a top taste. Among the world-wide beverage launches of the last two years together with orange and lemon it has been among the top 3 flavours.*
The curious consumer who likes to try out new things – the trend scouts of Innova speak of Adventurous Consumer, top Trend Number One 2019 – would like to be surprised and rewards interesting concepts with a Like which combine familiar and popular aspects and are enriched by unexpected flavour notes.
The apple is a sociable fruit and goes well with many fruits like with the popular botanicals. This results in classical products with a trendy twist which have potential that they are liked by many – consumers and producers alike.
The esarom apple portfolio enables to offer with the fruit apple alone to offer a diversity of seasonal products for an entire year: in spring an energy drink with apple blossom awakens the spirits of life, a water-based apple drink with the taste of the variety Braeburn serves as a thirst quencher in the hot summer months. Autumn is the time of the cider – there are cider notes from sweet to tangy in an alcohol-free soft drink for the Young Urbans. When winter begins Hygge is the motto and baked apple is the taste of the season.
* Source Mintel GNPD
By acquiring Isobionics, an innovation leader in biotechnology which is serving the global market for natural flavors and fragrances (F&F), and through a cooperation agreement with Conagen, a leader in biotechnology research, BASF enters the market for natural F&F ingredients. Being known as a leading supplier of synthetic aroma ingredients, the company now broadens its portfolio with natural ingredients such as vanillin, nootkatone and valencene. BASF intends to advance the technology for biotech-based aroma ingredients by combining its own R&D excellence and broad market access with the know-how and expertise of Isobionics and Conagen.
“Reflecting the potential of changing consumer habits and the scarcity of natural ingredients, the strengthening of our biotechnology footprint is at the heart of BASF’s strategy,” says Melanie Maas-Brunner, who leads BASF’s Nutrition & Health division.
Acquisition of Isobionics
“The Flavor & Fragrance industry is experiencing an increasing need for natural ingredients,” says Julia Raquet, who heads BASF’s Aroma Ingredients business. “But fluctuating product quality, availability and sustainability are constant challenges for our customers. By entering the market with biotechnology-based aroma ingredients, we intend to provide our customers with high-quality products to respond to the current market challenges.”
“BASF is known for its high-quality standards, traceability and excellent regulatory know-how,” says Toine Janssen, founder of Isobionics. “By combining our biotech-based product portfolio and strong development pipeline with BASF’s expertise and its global market reach, we can provide the natural aroma ingredients market with even more innovations – and boost our growth.”
Isobionics is a biotech-based aroma ingredients company, located in Geleen, the Netherlands. The company develops and produces a wide range of natural ingredients for the F&F market with a focus on citrus oil components such as nootkatone and valencene. Isobionics, with all its employees, will become part of BASF’s Aroma Ingredients business.
Cooperation agreement with Conagen
Besides acquiring Isobionics, BASF signed a cooperation agreement with Conagen, a research leader in the field of biotechnology. Through this partnership, BASF will be able to serve the market with natural vanillin, one of the aroma ingredients with the highest market demand.
The natural vanillin that BASF initially markets is based on ferulic acid sourced from rice and therefore named Natural Vanillin F. With its clean vanillin character, Natural Vanillin F is ideal for all flavor applications, such as chocolate, strawberry and caramel, while maintaining an “all-natural” labeling.
Conagen has strong R&D and commercialization capabilities for fermented ingredients. Fermentation is an ancient cultural technique well known from processes like brewing beer and baking bread. It uses microorganisms like e.g. bacteria or fungi to convert one substance into another.
BASF’s Nutrition & Health division furthermore recently established a global business unit dedicated to the research and production of enzymes, which can be used as natural processing aids or ingredients for a large variety of applications in food, feed and technical industries.
For the first time in its corporate history, Symrise is setting up its own application labs in Nigeria. The global fragrance and flavoring manufacturer based in Germany will open the new facilities in Lagos, the largest city in the West African country, on September 4, 2019. “This will strengthen our presence and underpin our growth goals in the region,” says Rudy McLean, managing director at Symrise South Africa, building on the current sales office in Nigeria.
In the labs, local Symrise experts will work on flavors for various application areas, in particular for beverages, sweet applications and savory foods, as well as fragrances and cosmetic ingredients. The company wants to meet the preferences of regional customers as closely as possible with this local expansion. “With these application labs, we can create products in the market for the market,” says McLean. “We can deepen our understanding of the preferences and needs of local people and – where possible – use local raw materials.”
The history of Symrise is closely connected with Nigeria. With its Scent & Care and Flavor & Nutrition segments, the company has been active in the African country for more than 30 years. During this time, Symrise has worked intensively to familiarize itself with the local markets. Beyond this, the local team has built close and lasting relationships with customers. The goal of the new application labs is to incorporate customer preferences and market requirements in product development locally and with speed. To achieve this, Symrise will employ three new lab specialists in Nigeria.
With more than 190 million inhabitants, Nigeria is by far the most populous African nation and a key regional economy. “With this new investment, we are enhancing our local footprint and intensifying our long-term commitment to Nigeria and the region,” says McLean.
Sensient Flavors presents its 2019-2020 ‘Trends to Taste’ report
Sensient Flavours presents a new collection of ‘Trends to Taste’ flavours. The range of six state-of-the-art flavours is based on the company’s latest insights into consumer interpretations of the past, present and future. The flavours not only give final applications a new aromatic kick; but also inspire insight and achievable innovations that can help narrow the gap between a brand and its consumers.
Where does the story of your product belong – the past, present or future? By addressing this question, Sensient Flavors is offering food and drink manufacturers the latest insights into consumer attitudes. Published annually, the ‘Trends to Taste’ forecast encompasses the company’s syndicated research and horizon-scanning capabilities in pursuit of one clear goal ̶ capturing the latest consumer trends and transferring them into a flavoursome, aromatic language.
Its team of flavourists has examined current consumer perception of past, present and future times. For each dimension, they identified both positive and negative feelings, which are strong drivers of consumer behaviour. By turning these insights into a flavour collection, the company has created six avant-garde offerings that mirror specific consumer attitudes to each time dimension, and help drive stronger product performance in the marketplace.
Engaging the past
While some of us associate the past with positive feelings of nostalgia, stability and comfort, others use yesteryear to make changes to their future. To reflect the emotions of the former, Sensient Flavors has developed a new variation of Poudre Douce – a warm and comforting medieval spice blend for use in various foods from roasted meats to bakery items. By contrast, Romeu e Julieta ̶ a flavour combination of traditional tropical fruity guava paste and subtly sweet cheese ̶ was designed to create both a new sensory experience, as well as acknowledge the feelings of the latter group of consumers.
Controlling the present
More and more people consider the modern world to be immersive – an interactive experience to be explored. For these shoppers, the flavour expert presents the aroma of Timut Peppercorn – a plant highly appreciated by Himalayan natives for its versatile properties. Characterized by peppery notes in combination with zesty fruit aromas, it helps create tailored products that tap into interactive indulgence.
However, there are also an increasing number of people who are rather overwhelmed by today’s multi-sensorial stimulation. For this group, Chocolate Toadstool with deep earthy umami and decadent chocolate notes helps create authentic products to satisfy a taste for diversion and escapism.
Imagining the future
Today, future visions of a near-perfect society sit alongside dystopian predictions that necessitate a return to a simpler existence, and regionally focused eating. In addressing the utopian idea, Sensient Flavours embraces the ancient description of utopia as a land of “milk and honey”, where honey means the sweetness of dates. Against this backdrop, the manufacturer presents Silan – a harmonic combination of brown dates with a slight bitter edge tempered with creaminess.
Acknowledging the dystopian vision, the flavour company presents Fermented Yaupon, reminiscent of roasted tea enhanced with floral notes. As North America’s only caffeine-containing plant, Yaupon promises a natural caffeine buzz and, thanks to fermentation – an age-old process used in the preservation of food and beverages – this offering also has a slightly sour edge.
The beverage sector has undergone a significant transformation over the past decade in line with changing consumer preferences.
Sumit Chopra, Consumer Research Director at GlobalData, a leading data and analytics company, highlights six major innovation trends that are set to impact the production, marketing and sales of the beverage sector in Asia-Pacific (APAC) in 2019.
Unusual ingredients and featured flavors
GlobalData’s 2018 Q4 Consumer Survey found that 17 % of consumers in APAC often like to experiment with novel ingredients, creating opportunities for manufacturers. For instance, India-based urban lifestyle beverage brand Zago launched Iced Masala Chai, which offers a ‘refreshing’ twist to traditional ready to drink teas infused with traditional aromatic flavors such as cardamom and ginger.
Authentically indulged
According to GlobalData’s 2018 Q4 Consumer Survey, around 40 % of APAC consumers are willing to pay more for better quality beverages. Against this backdrop, beverage manufacturers are aiming to create an authentic brand image to foster consumer trust and loyalty. In Australia, Podpac is offering new coffee pods under the Baileys trademark in order to give coffee drinkers a premium indulgence that is marketed under an alcohol brand name.
Revitalized & balanced
GlobalData’s 2018 Q4 Consumer Survey highlights that 65 % of consumers in APAC are always or often influenced by how a product impacts their health and wellbeing while making their consumption choices. Against this backdrop, beverage companies are mapping out the wellness considerations for the products they are offering to attract a niche market of specialists such as sports enthusiast and athletes, whilst also appealing to the mainstream of active lifestylers. For example, Applelachia launched a sparkling apple cider drinks range that incorporates foreign ingredients like Yuzu, a citrus fruit used as a tonic by samurais to boost their immune system, in Australia.
Packaging formats
GlobalData’s research reveals that APAC consumers prefer small single-serve pack sizes and seek out new products packed in PET and small metal cans, reflecting the overall emerging trend in the region towards on-the-go consumption. For instance, Locally Merci Buco 100 % organic coconut water in a 330 ml tetra pack variant bagged a packaging excellence award for an innovative PET squeezable bottle in 2019 in the Philippines, as it catered to the strong association between energy drinks and on-the-go consumption.
Sugar war raging
Beverage companies need to be ready for the likelihood of stringent regulations, as the governments across the region are exercising more power, particularly around issues such as obesity and consumer welfare. Malaysia’s Ministry of Health is all set to impose a sugar tax on sugar-sweetened beverages from 1 July 2019. Against this backdrop, key beverage brands are reformulating their portfolios. For instance, Malaysia-based Fraser & Neave (F&N) Holdings Bhd is looking to reformulate 70 % of its products to mitigate the sugar tax impact.
Moderation & avoidance
Consumers are increasingly becoming health-conscious and proactively addressing their health issues by curbing alcohol indulgence. Manufacturers are therefore striving towards offering zero alcohol beverages with healthy ingredients. Heineken’s launch of new zero-alcohol beer Heineken 0.0 in Singapore fulfills the growing demand for non-alcoholic alternatives for evolving customers.
• CHF 120 million investment to enable collaboration, co-creation and innovation
• 12,000 square metre of workspace for 300 employees designed to LEED Gold standards
Givaudan, the global leader in flavours and fragrances, has officially inaugurated its new flagship Innovation Centre in Kemptthal, Switzerland, aimed to accelerate its global efforts in creating differentiated and sustainable flavour, taste and fragrance solutions for the food & beverage and beauty, personal and home care industries.
The CHF 120 million centre, the Company’s largest investment in research to date, is part of a global innovation ecosystem designed to leverage the Company’s broad expertise in flavours, fragrances, active cosmetic ingredients and natural solutions, and enables close collaboration and co-creation with its customers, partners and start-ups.
Gilles Andrier, CEO of Givaudan, said: “Building on our 250 years pioneering heritage, our new flagship centre is the latest example of Givaudan’s strong innovation culture. As the newest addition to Givaudan’s vast network of research and creation centres, the Zurich Innovation Centre will act as a key enabler to deliver breakthrough science and technology solutions for our customers while tackling the industry’s most pressing challenges.”
The centre provides over 12,000 square metres of inspiring co-creation, collaboration and innovation space for 300 employees, and integrates hosting for start-ups, labs and kitchen space providing a holistic customer experience on-site. Science and technology teams will benefit from innovative research capabilities in chemistry, biotechnology, biocatalysis, fermentation, flavour delivery technologies, sensory and application science. Creation and application related capabilities available at the centre include unique sensory and consumer insight tools and SPRINT fast prototyping methodology, to drive speed and efficiency in new solutions and enable the Company to predict and plan for future consumer trends.
As part of Givaudan’s sustainability approach, A Sense of Tomorrow, the building is one of the first facilities in Switzerland to receive a gold certificate from Leadership in Energy and Environmental Design (LEED), the world’s most widely recognised green building certification system. It fosters healthy, enjoyable and productive work through user-oriented workplace design that reduces water and energy consumption and improves environmental and economic efficiency by up to 45 %.
The official opening ceremony took place on 14 June 2019, in the presence of 130 participants including Martina Hirayama, State Secretary for Education, Research and Innovation, along with Givaudan’s executive management members, customers and partners.
Two out of three US consumers “love to discover new flavors’, while the same proportion say that ‘going out for dinner inspires their home cooking” (Innova Market Insights consumer survey 2018). Adventurous, daring and re-imagined flavors are emerging to entice trend-conscious consumers, who enjoy an element of the unexpected on their palates.
Flavor remains the number one factor of importance when buying food and beverages. An increasingly adventurous consumer creates opportunities for bolder, unconventional flavors and novel varieties that bring an element of surprise and the potential to create a social media buzz. Millennials and Gen Z in particular drive the trend of novel, creative, impactful foods with funky colors, shapes and flavors that are exciting to share through social media.
Globalization has sparked the curiosity of consumers to discover new food and beverage, with Innova Market Insights research indicating that three in ten US consumers ‘love to discover flavors of other cultures’.
Food and flavor trends are traveling faster than ever in today’s connected world. Consumers love to explore new flavors from different countries with and increasing range of ethnic flavors appearing across the board to satisfy culinary adventurers. Ethnic flavors proliferate, with sixty five percent growth in food and beverage launches with an ethnic flavor (Global, 2018 vs. 2014). Mediterranean and Far Eastern flavors are seeing the biggest growth in launch activity, with meat, fish and eggs and sauces and seasonings the leading categories.
People now travel the world and are connected online more than ever, getting increasingly familiar with other food cultures, flavors and experiences. To drive deeper connections with the adventurous consumer, brands satisfy their curiosity not only through exotic world flavors, but also new food experiences and telling the story behind the product. Consumers are increasingly engaged by interactive devices such as voting for favorite flavors, submitting their own flavor ideas and sharing flavor experiences with friends and/or online.
Brands also engage with consumers by telling the unique stories behind them, including greater transparency about the source and nature of their ingredients, recipes and processing. There is also rising use of limited editions to create a temporary buzz around brands, via novel and exciting flavors, shapes and concepts.
The calamondin is one of the most exciting new discoveries that tropextrakt has in store for its customers in 2019. Although it sounds like an exotic, unknown fruit right now, it has the potential to start a new taste trend in foods and beverages that can already be seen in the USA, for example. The calamondin, with its scientific name of “Citrofortunella microcarpa”, conceals powerful potential under its delicate peel with a great variety of flavours: sweet-sour and refreshing, it is reminiscent of mandarin orange, bitter orange, lime and pink grapefruit.
A wide variety of flavours for the food and beverage industry
“The unique flavour of the calamondin is perfect for exotic taste experiences and can make a subtle difference in many foods and beverages”, explains Ingo Kniepert, Managing Director of tropextrakt. “The calamondin, for example, corresponds perfectly with familiar ingredients like orange juice or vanilla.” The refreshing and sweet-sour nuances also develop very well in combination with grapefruit in soft drinks, alcoholic and non-alcoholic beers and many other drinks, including milkshakes. The juice is also suitable for fruity blends in dairy products, ice cream, marmalades, jams, fruit sauces and sweets. Its taste components also come into their own in dressings, chutneys and desserts. The calamondin harmonises well with apple, mirabelle and blackcurrant, and herbs and spices including cinnamon, peppermint and vanilla. Tropextrakt has tested these and other combinations in its own application lab, where special applications for customers in the food and beverage industry can be developed on request.
Year-round harvest – transparent production
The calamondin, a particularly small type of citrus fruit, is a hybrid between the mandarin orange and the oval kumquat. Externally, it resembles a lime, but is much smaller. Unlike other citrus fruits, the calamondin has a thin, delicate peel, which is why the fruit has to be cut from the tree by hand. tropextrakt obtains the unadulterated calamondin juice from Vietnam, where the fruits grow, are harvested and processed into pure calamondin juice in NFC quality all year round. “It’s very important to us that our products are left in their natural state, thus complying with the Clean Label standard”, says Kniepert. tropextrakt imports its raw materials from the producers themselves in order to be able to influence the corresponding quality and hygiene standards on site. Every batch can be traced back directly to one of the 500 family businesses with calamondin plantations. Additionally, the producer guarantees the fruit will be processed in accordance with ISO 2000 and the BRC Food and HACCP standards. Both the Vietnamese producer and tropextrakt are Sedex-certified and have made a commitment to sustainable supply chains. In doing so, tropextrakt also makes a contribution to the small plantations in Vietnam, where calamondin cultivation with controlled labour conditions helps in the fight against poverty.
Revolution Brands LLC announced it had begun accepting wholesale pre-orders for Slice – a new sparkling water flavoured only with USDA-certified organic fruit juices, organic flavors and carbonated water.
Intellectual property attorney Joseph C. Gioconda of the Gioconda Law Group PLLC represented New Slice Ventures in acquiring the federally registered trademark rights to the Slice brand. Spiral Sun Ventures, a seed capital fund that invests in early-stage companies that create better-for-you consumer products, has invested in New Slice Ventures.
Slice is now available in four flavours in 12-ounce cans: Raspberry Grapefruit, Blackberry, Mango Pineapple and Apple Cranberry. Slice will be sold by the 4-pack, but is also available in single serve cans.
Slice has no added sugar, no artificial sweeteners, no artificial colors or caffeine. Slice is only 25 calories per can which is up to 80% fewer calories than most regular cans of soda.
Mark Thomann, CEO of New Slice Ventures LLC, which now owns the Slice trademarks in the United States, said: “We are excited about the launch of Slice. Slice is a great brand and one that can connect with a new generation of consumers who want something a little healthier than soda, but just as delicious.”
Glenn Backus, a former executive with H-E-B, Trader Joe’s and Supervalu is with Revolution Brands, which handled the creation and launch of the new Slice. “We worked very hard to create an organic sparkling water that tastes amazing and has a sweetness much closer to soda than any other sparkling water on the market. Customers have asked for a healthier alternative to their usual soda, but traditional sparkling water brands lack the flavour they crave. So, we created the new Slice. Only 25 calories per can with a refreshing sweetness that everyone will love.”
Authentic florals, herbs, spices, tea and ginger flavours and extracts for contemporary product concepts
Global expert Sensient Flavors presents its All Natural Flavour Collections: The trend flavours help food and beverage manufacturers to respond successfully to upcoming market trends and reflect current consumer preferences. The latest findings of Sensient’s consumer and market research underpin Sensient’s new All Natural Flavour Collections, which are split into five key botanical areas: Florals, Herbs, Spices, Tea and Ginger. “As sophisticated consumers demand more natural, healthier options, and the chance to express their individuality, botanicals are making a comeback in the food and beverage world,” comments Barbara Lezzer, Director of Marketing Europe – Sweet and Beverage, Sensient Flavors.
Sensient’s Floral Collection offers spicy and herbaceous as well as delicate and sweet flavours for a multitude of applications, from cocktails and gin to confectionery and dairy. Jasmine, Chrysanthemum, Desert Wildflowers, Elderflower, Geranium, Rose and Lavender feature in the 10-strong line-up, alongside Orange Blossom, Cherry Blossom and Hibiscus.
Sensient’s Spice Collection adds a touch of natural sophistication and complexity. A modern twist places Black Pepper, Pink Peppercorn, Star Anise, Clove Bud and Saffron firmly in the beverage arena, while their inherent heat means that Cinnamon, Capsicum, Cardamom and Liquorice are the ideal way to add warmth to bakery and dairy. Completing this collection, Juniper Berry is perfect in meat-based savouries, and it even works brilliantly in beer.
Culinary herbs add naturalness and, from an aesthetic perspective, their delicacy catches the eye in cheeses and savoury snacks, soft drinks and cocktails. Sensient’s carefully curated Herb Collection comprises Garden Mint, Coriander Leaves, Sage, Rosemary, Hops, Oregano, Basil, Thyme, Lemongrass and Aloe Vera.
Tea is no longer a beverage to be had at a certain time of the day. Exciting new offerings have consumers reaching for tea in different forms and flavours around the clock. It is associated with sophistication and flair as well as with naturality and health. The ability of tea to offer rich, intricate profiles makes it the perfect way to add flavour and depth to everything from ice cream to chocolate and alcoholic beverages. Sensient’s Tea Collection brings together an extraordinary exploration of 8 different tastes: Green Tea, Matcha Tea, White Tea, Cascara Tea, Rooibos, Chai Tea, Black Tea and Earl Grey.
Ginger has been trusted since Roman times, and is now enjoying a resurgence amongst consumers of all ages. However, not all ginger is the same, so Sensient’s Ginger Collection comprises six distinctive flavour profiles: Classic Ginger Beer, Ginger Ale, Ginger Root (gari), Spicy Ginger, Nigerian Ginger and Chinese Ginger (galangal). Creativity can run riot with these versatile flavours in all sorts of applications, from beverages and confectionery to bakery and dairy deserts. With over 70 years of experience with ginger extracts and flavours, the Sensient team can tailor any of these to create the perfect sensorial experience for any brand.
Sensient’s All Natural Flavour Collections are based on Sensient Natural Origins™, a range of authentic true to nature extracts derived from the named source (FTNS) botanical and other organic-based ingredients, created using selective extraction techniques which capture the true flavour and aroma profile of the original source.
Fi Europe & Ni, from 28 to 30 November in Frankfurt, bundles innovation, market knowledge and expert know-how to meet Clean Label demands
What started as a trend is now the standard: Rising consumer demand for Clean Label ingredients has been a huge influence on the food industry for several years now. In order to offer suitable solutions for this growing market, producers of colours and flavours have committed major investments in creating natural alternatives to synthetic materials. Food ingredients Europe & Natural ingredients 2017 offers a clear overview of a sector that has developed like few others in the food and ingredients industries.
Solutions for an expanding and complex market
What began in the ‘80s with initial concerns about synthetic colours in food has led to today’s dominating demand for natural colours. As a result, nearly 60 per cent of the total food colours market is now comprised of natural solutions, according to Future Market Insights.
In parallel, Clean Label has affected the global flavours market, and both colour and flavour producers have responded with innovation and investments in R&D . “Consumers are highly sceptical about artificial additives, especially those carrying E-numbers. They avoid products with long, complex ingredient lists and have a strong wish for greater naturalness in food”, says Guido de Jager, Head of Group Marketing at GNT. For suppliers, natural colours and flavours today are part of their standard portfolio. Nevertheless, achieving successful results while reverting back to all things natural, is far from simple. Attaining Clean Label status requires standardised raw materials of the highest quality – a challenge when it comes to ingredients made by Mother Nature. In addition, stability concerns still exist around long-term or high temperature warehousing. Paul Janthial, director of the Food & Beverage Business Unit at Naturex, says: “Every natural pigment has its own specific properties in terms of heat or pH sensitivity, light stability and solubility. In order to find the right solution efficiently, the most important thing is not to focus only on the desired shade or color intensity but to share from the very beginning all relevant details about the application matrix and the process applied to it.”
With thousands of products presented in the colours and flavours categories and a high quality conference program, Fi Europe & Ni is the roadmap for the whole natural solutions sector. Barbara Lezzer, European Marketing Director at Sensient Flavours, says: “Consumers nowadays shouldn’t have to accept a compromise between health and taste – they want it all. This is why the focus of all of our research and development is to offer natural solutions based on our proprietary extraction and taste modulation technologies. FIE gives us the opportunity to share our latest developments and capabilities, to bring new product concepts to life in various sweet beverage categories.”
Fi conference and exhibitors: innovation at a glance
During the four-day Fi conference, visitors can experience concentrated knowledge and market insights. On 28 November under the headline “Clean Label & Natural Ingredients”, experts from university and industry as well as market analysts will explore subjects such as the consumer’s view of Clean Label, and technical topics from stability issues in natural colours to reformulation. “Reduction & Reformulation” on 30 November will cover sugar reduction with case studies and speeches focusing on innovative solutions without loss of flavour or functionality.
Fi Europe & Ni organiser UBM has announced a record number of exhibitors for 2017, with 1,500 suppliers. More than 350 of them will present over 2,500 products in the colours or flavours categories. The exhibitor list ranges from flagships like GNT, SVZ, Naturex, Sensient and Symrise as well as innovative newcomers such as La Tourangelle, FoodSolutionsTeam and Aroma’s Lecocq.
In line with consumer wishes, Doehler will present a broad innovations portfolio of natural ingredients, ingredient systems and product applications which meet the individual lifestyle of consumers, offer added health value and impress thanks to an outstanding taste. This is how Doehler is bringing innovative solutions to the fore – solutions which reflect the core topics of naturalness, vegetable-based nutrition, Nutritional Excellence and Multi-Sensory Experiences®. Under the guiding principle “Turning the best out of nature into Multi-Sensory & Nutritional Excellence”, Doehler has developed a series of customised product concepts that provide unique Multi-Sensory Experiences® and are perfectly in line with the nutritional awareness of the consumer.
Enjoy Multi-Sensory Experiences®
Bright colours, optimal texture, outstanding taste – the perfect multi-sensory product experience is in the focus of every new development at Doehler. At drinktec 2017, the company will showcase a wide range of innovative product concepts and application-specific ingredient solutions which provide unique Multi-Sensory Experiences®. For example, tropical fruits such as goldenberry and guava are characterised by a fresh and fruity taste in a new generation of fruit-based drinks, chia seeds as well as fruit and vegetable purees with chunks create an extraordinary mouthfeel and turmeric provides a particularly natural bright colouring.
Driving Nutritional Excellence
Beverages with optimised nutritional value that go hand in hand with a modern, healthy lifestyle – that is what many consumers want. Plant-based ingredients, “free from” solutions and reduced-sugar foods are more popular than ever. From Protein Water and Herbal Detox Teas to Better Nutritional Colas, Doehler will present innovative beverage concepts with healthy added value and fewer calories at drinktec. Doehler will also show its new range of MultiSense® flavours in addition to numerous sweetening solutions that allow reducing sugar by up to 100 %. The MultiSense® flavours range can be used to achieve significant sugar reduction without having to use sweeteners, or to improve the taste and mouthfeel of reduced-sugar products. Especially for soft drinks, the MultiSense® flavours achieve a particularly balanced overall multi-sensory impression and are therefore perfect for reduced-sugar carbonated soft drinks or still drinks.
Hall B2, Stand 101
Frutarom Industries Ltd. (“Frutarom”), one of the world’s 10 largest companies in the field of flavours and natural specialty fine ingredients, continues its momentum of acquisitions and the implementation of its rapid and profitable growth strategy by announced that it has signed an agreement for the purchase of 100 % of the shares of the UK company Flavours and Essences (UK) Ltd. (“F&E”) for approximately US$ 19.5 million (£ 15 million) and a mechanism for future consideration based on F&E’s future business performance over the period of three years from the purchase date. The transaction was completed upon signing and financed through bank debt.
According to F&E management reports, its sales turnover for the 12 months ending in July 2017 totaled approx. US$ 17.4 million (approx. £ 13.7 million) and it registered an average annual rate of growth for the past five years of over 20 %.
F&E, which was founded in 1998, engages in the development, production and marketing of flavours and natural colours. F&E operates a production site and R&D center in Blackburn, England, employs 41 people, and has a broad customer base in Europe, particularly in the UK and Ireland. F&E’s activity is synergetic with Frutarom’s activity in the field of flavours, activity which has grown in recent years by rates considerably higher than the market rate of growth, as well as with Frutarom’s developing activity in the field of natural food colours.
F&E’s founding owners and managers will continue contributing from their rich experience towards continued rapid and profitable growth of the activity.
