Food Business News - June 4, 2013 - 42

Beverage Business News

Layer
upon
flavor layer
Building the next
generation of
beverage flavors
requires combining
unique ingredients
Continued from Page 1
at Comax Flavors, Melville, N.Y.
“Consumers continue to seek
out interesting and contemporary taste fusions to jazz up
their usual menu.”
And though savory, per se, is
not a flavor profile one would
expect in a beverage, tastes
that are the opposite of sweet
provide the contrast consumers
increasingly are craving.
Sometimes it’s combining
two familiar flavors to produce
an unusual, yet delicious sensory experience. That’s what one
gets with grapefruit.
Many consumers associate
the taste of grapefruit with juice.
They are surprised how grapefruit’s citrus profile changes
when it is combined with other
fruits or various botanicals. Not
only does it become refreshingly sweet, it provides a tangy

42
2

FOODBUSINESS NEWS
OOD USINESS
D USINESS
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taste that mellows over time.
For example, Comax’s pink
grapefruit ginger flavor extract
melds the bitter sweetness of
grapefruit with a delightful ginger kick and works in all types
of beverages, still and sparkling,
as well as alcohol.
Ready-to-drink chilled tea
beverages remain popular, with
flavor suppliers offering an array
of ingredients that either create a
signature flavor profile through
a layering of flavors or provide a
premium positioning, or both.
John Wilson, marketing
manager with Allen Flavors
Inc., Edison, N.J., said tea essence blends may provide a
full-flavor experience to teatype beverages.
“Combining tea essences with
tea flavor top notes increases
flavor impact,” he said. “For instance, for black and green teas,
we offer proprietary tea essence
blends ranging from those that
provide a ‘fresh’ profile to ones
that deliver an ‘earthy’ experience. For sweet teas, we can add
a flavor layer of ‘sun brewed’ or
even a touch of caramel.
“But what is really shaking
up the industry is our non-tea
flavors that give ready-to-drink

tea a twist. We have a ‘pear honeybush’ tea that has a fleshy,
fruity profile with hints of honey and some herbal notes.”
Kelli Heinz, marketing communications coordinator for Bell Flavors and Fragrances Inc., Northbrook, Ill., described some layersof-flavor beverage concepts the
company recently developed.
“Chai and black tea work
well together, and then when
you add some apple flavor, it’s
a very refreshing experience,”
she said. “And, starting with a
green tea flavor base, we add
basil, blueberry, pepper, lemon
and thyme flavors for a very
complex, yet tasty beverage.”
Even milk processors want in
on the layering of flavor trend.
This past winter holiday season, Minneapolis-based Kemps
L.L.C. partnered with a local, but
nationally recognized purveyor
of flavor extracts and spices,
J.R. Watkins, Winona, Minn., to
create vanilla eggnog, which is
made with Watkins vanilla, and
pumpkin spice eggnog, which is
made with Watkins cinnamon.

Millennials leave their mark
Many of the multi-dimensional flavored beverages are

designed to appeal to the millennial demographic, which is
considered one of the most diverse generation of consumers
ever, said Donna Hood Crecca,
senior director at Chicagobased market research firm
Technomic.
“Millennials are very demanding, as well as adventurous and
curious, especially with food
and beverage,” she said. “They
like to try new products and
they want authenticity.”
This is a generation that
never knew orange juice could
be concentrated and frozen in
a can. For that matter, millennials seldom drink a glass of plain
orange juice. This generation
demands beverage marketers
provide an artisanal twist to everyday refreshments.
For years, the sales performance of the market for fruit
juices and juice drinks has been
flat. Between 2007 and 2012,
dollar sales of fruit and vegetable juices and juice drinks
barely budged, and the volume
of juice and juice drinks consumed by households hardly
kept pace with population
growth. Yet underneath the
placid top-line performance

Ju e
June 4, 2013
June 4, 2013



Food Business News - June 4, 2013

Table of Contents for the Digital Edition of Food Business News - June 4, 2013

Food Business News - June 4, 2013
PepsiCo feeling the pressure to revive C.S.D. category
Campbell to build out dinner sauce segment in 2014
Layer upon flavor layer
Table of Contents
Web Contents
Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Starbucks holding ‘winning hand’ in single-serve coffee
China’s largest meat processor to acquire Smithfield Foods
Nestle to use sustainably sourced cocoa in Crunch bars
Bi-Lo Holdings to acquire three grocery banners from Delhaize
Kellogg looks to settle Frosted Mini-Wheats labeling lawsuit
‘Hybrid’ consumerism polarizing food service and retail
Senate rejects food labeling amendment
Hershey launches new brand in China
Hormel Foods to close Ohio packaging plant
Healthy eating up to the customer, McDonald’s Don Thompson says
Raising the bar: Dark chocolate gains favor
Campbell Soup to acquire Plum Organics
Safeway sorting out target market
Teavana time at Starbucks
Washington - F.S.M.A. at a crossroads
Market Insight - Crunch time for Midwest corn growers
Trends - Food service eyed as the next frontier for gluten-free
‘The health issue of the day’
Ingredient Innovations - The natural edge of erythritol
Company Profile - A new day at Dean Foods
Beverage Business News - Layer upon flavor layer
New Food Products
Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - June 4, 2013 - Layer upon flavor layer
Food Business News - June 4, 2013 - 2
Food Business News - June 4, 2013 - 3
Food Business News - June 4, 2013 - Table of Contents
Food Business News - June 4, 2013 - 5
Food Business News - June 4, 2013 - Web Contents
Food Business News - June 4, 2013 - 7
Food Business News - June 4, 2013 - 8
Food Business News - June 4, 2013 - Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Food Business News - June 4, 2013 - Starbucks holding ‘winning hand’ in single-serve coffee
Food Business News - June 4, 2013 - Bi-Lo Holdings to acquire three grocery banners from Delhaize
Food Business News - June 4, 2013 - ‘Hybrid’ consumerism polarizing food service and retail
Food Business News - June 4, 2013 - 13
Food Business News - June 4, 2013 - Senate rejects food labeling amendment
Food Business News - June 4, 2013 - 15
Food Business News - June 4, 2013 - Hormel Foods to close Ohio packaging plant
Food Business News - June 4, 2013 - Raising the bar: Dark chocolate gains favor
Food Business News - June 4, 2013 - 18
Food Business News - June 4, 2013 - Campbell Soup to acquire Plum Organics
Food Business News - June 4, 2013 - Safeway sorting out target market
Food Business News - June 4, 2013 - 21
Food Business News - June 4, 2013 - Teavana time at Starbucks
Food Business News - June 4, 2013 - 23
Food Business News - June 4, 2013 - Washington - F.S.M.A. at a crossroads
Food Business News - June 4, 2013 - 25
Food Business News - June 4, 2013 - Market Insight - Crunch time for Midwest corn growers
Food Business News - June 4, 2013 - 27
Food Business News - June 4, 2013 - 28
Food Business News - June 4, 2013 - Trends - Food service eyed as the next frontier for gluten-free
Food Business News - June 4, 2013 - ‘The health issue of the day’
Food Business News - June 4, 2013 - 31
Food Business News - June 4, 2013 - 32
Food Business News - June 4, 2013 - 33
Food Business News - June 4, 2013 - Ingredient Innovations - The natural edge of erythritol
Food Business News - June 4, 2013 - 35
Food Business News - June 4, 2013 - 36
Food Business News - June 4, 2013 - Company Profile - A new day at Dean Foods
Food Business News - June 4, 2013 - 38
Food Business News - June 4, 2013 - 39
Food Business News - June 4, 2013 - 40
Food Business News - June 4, 2013 - 41
Food Business News - June 4, 2013 - Beverage Business News - Layer upon flavor layer
Food Business News - June 4, 2013 - 43
Food Business News - June 4, 2013 - 44
Food Business News - June 4, 2013 - 45
Food Business News - June 4, 2013 - 46
Food Business News - June 4, 2013 - 47
Food Business News - June 4, 2013 - 48
Food Business News - June 4, 2013 - New Food Products
Food Business News - June 4, 2013 - 50
Food Business News - June 4, 2013 - 51
Food Business News - June 4, 2013 - 52
Food Business News - June 4, 2013 - Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Food Business News - June 4, 2013 - Ingredient Markets
Food Business News - June 4, 2013 - 55
Food Business News - June 4, 2013 - 56
Food Business News - June 4, 2013 - 57
Food Business News - June 4, 2013 - 58
Food Business News - June 4, 2013 - 59
Food Business News - June 4, 2013 - 60
Food Business News - June 4, 2013 - 61
Food Business News - June 4, 2013 - 62
Food Business News - June 4, 2013 - Supplier Innovations and News
Food Business News - June 4, 2013 - 64
Food Business News - June 4, 2013 - Classifieds
Food Business News - June 4, 2013 - 66
Food Business News - June 4, 2013 - Marketplace
Food Business News - June 4, 2013 - 68
Food Business News - June 4, 2013 - Ad Index
Food Business News - June 4, 2013 - Food Business in the News
Food Business News - June 4, 2013 - 71
Food Business News - June 4, 2013 - 72
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