Culinology - December 2017 - 6

E M E RGI NG trends

Tapping into
MOCKTAIL MANIA
by Donna Berry
editor@sosland.com

Non-alcoholic spirits
may be made with
herbs, spices, peels
and bark.
Photo by: Broken English Taco Pub

6|

Adulting is not easy. Often after a day full of
work, life and general stresses, it's relaxing to
settle down with an adult beverage. Alcohol,
however, may not be appropriate for a variety of
reasons. For the nearly one-third of US adults
who are non-drinkers, the growing category of
spirit-flavored beverages makes sense.
"There are times when you have to be a
designated driver, or you cannot drink," said
Vesselina Tintikova, senior beverage applications technologist, Sensient Flavors, Hoffman
Estates, Ill. "Whatever the reason is, you would
like to feel a part of the event. Developing a
non-alcoholic beverage that is still very similar in
taste and smell as the actual product is a great
solution.
"Creativity is the driving force. It's like being
an artist using spirit flavors instead of colors.
Creating a wine without wine or an oak-aged
beverage without being aged in a barrel. This
innovation gives the opportunity for nondrinkers
to raise a toast."
This is where flavor technology comes into
play.
"A spirit flavor contains unique molecules
found in the spirit in a concentrated solution,"
said Andy Ericson, research and development

Culinolog y | DECEMBER 2017

manager-beverage alcohol, Kerry, Beloit, Wis.
"The flavor is used either to replace the spirit, or
in combination to enhance the character of the
spirit in a beverage."
Examples include the use of a whiskey flavor
in a malt-based whiskey and cola, or a rum flavor in a wine-based mojito.
"Sparkling mocktail flavors, including Valencia
orange mock-rita, could be in our future or
drinks infused with herbs and spirit flavors to
give you herbal inspiration, such as a rosemary
gin-flavored ginger ale," said Juliet Greene, corporate chef, Mizkan, Mount Prospect, Ill.
Maggie Harvey, new product development
manager at Mizkan, said, "Spirit flavors and
reductions can be used to give an extra punch
to a low- or no-alcohol ready-to-drink beverage
without the addition of alcohol. Spirit flavors can
be especially useful in high-temperature applications or processing steps."
ArKay Beverages Inc., Laredo, Texas, is all
about alcohol-free boozy beverages. Reynald
Vito Grattagliano, the company's founder, is the
principal behind the ArKay zero-alcohol, zerocalorie liquor collection.
"Mr. Grattagliano created a distillation- and
fermentation-free process that allows the bev-



Table of Contents for the Digital Edition of Culinology - December 2017

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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