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New organic flavour extracts hit European market

By Lorraine Heller , 21-Jun-2006

A European supplier of organic flavour extracts has added a range of new ingredients to its portfolio, designed to produce a cleaner label and boost the profile of organic products in the eyes of consumers.

The new ginger root, cinnamon and hibiscus extracts are the fist in a range of organic products, with the line due to expand within the next few months, said supplier Euringus.

According to the company, the use of organic extracts allows manufactures to improve the image of their products, especially to organic consumers who pay close attention to labels and are often put off by flavour ingredients.

"People don't really know what a flavour is- it's like a black box, and you put a lot of things into this box that they don't understand. They are less comfortable with 'flavours' than with 'extracts'," said Euringus general manager Thomas Guillermou.

"So adding an extract to an organic food product raises its image in the eyes of consumers," he told FoodNavigator.com.

The new line of extracts is manufactured by US firm Moore Ingredients, which already supplies the products on the US market. However, the formulations and specifications of the ingredients have now been adjusted to comply with European organic standards.

The products are designed for use in a range of organic foods and beverages, including ice cream, dairy applications and confectionary goods.

They are also available in colourless versions for use in certain applications such as flavoured water.

Euringus, which was established in 2003, supplies natural and botanical extracts, natural falvour enhancers, natural chemicals and seafood extracts to both the flavour industry and the food and beverage industry in Europe. As well as distributing products for firms such as Moore Ingredients and PTX Food Corporation, it also develops products under its own label.

"We try to focus on clean label extracts, on organically certified products with a good flavour. In the coming months we will also be introducing flavour extracts with certain neutraceutical benefits, such as tea extracts with a range of anti-oxidants, said Guillermou.

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