The new citrus extract comes in lime, lemon, orange, and tangerine varieties so far, with more options to come, Kerry said.
The new citrus extract portfolio was developed with the support of Kerry’s non-thermal liquid extraction process, which delivers highly concentrated extracts with greatly reduced levels of terpenes and sesquiterpenes, to create a flavor profile Kerry describes as “fresh, clean, vibrant, juicy, aromatic, and intense, with a clean lingering effect.” The process also enhances water solubility and stability.
This new technology provides a more effective preservation of citrus and aroma flavors than the current wash technology methods that are widely used, as well as providing an extended, more full-bodied finish, Kerry said. The products are fully water-soluble and colorless, and is suitable for product developers to replace natural citrus flavors with natural citrus extracts, appealing to clean label preferences. Kerry reports that its new citrus extracts are two- to three-times more concentrated than a traditional wash oil.
“Citrus flavors and extracts have been used in foods and beverages for centuries. By enabling producers to retain the wonderful aroma and flavor of authentic citrus and deliver a fresh, intense, full-bodied citrus taste, our technology represents a major step forward from traditional extract processing,” Ton Mesters, Kerry global product director of Citrus, said. “Our extracts deliver all of the benefits of a natural flavor, but can be labelled a ‘natural extract’, enabling food and beverage developers to clean up their ingredient labels. This new technology enables our customers to offer advanced vibrant flavors for new and unique market products.
Kerry reports that Citrus is a leading taste in new launches, with 47% of flavored waters containing citrus profiles since 2017. Additionally, it’s reported that citrus is included in 38% of sports and energy drinks, 34% of carbonated soft drinks, 30% of flavored alcoholic beverages, 29% of ready-to-drink iced teas, and 26% of juices. In 2019, citrus extracts were used in 19% of all beverage launches.