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food Marketing & Technology 4/2021

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Ingredients Citrusology

Ingredients Citrusology Educational Programme Newly Launched Synergy Flavors has launched a new educational programme – ‘ ology’ – to inspire food and beverage manufacturers eager to tap into consumers’ continued interest in citrus. The programme includes a series of educational webinars to help food and beverage manufacturers explore the nuances of flavor across regions and citrus varieties. Webinars on lemon and orange have been recorded and are available to view online and future sessions in 2021 will cover grapefruit and lime. Synergy has created this programme by drawing on its decades of experience in developing citrus profiles using a range of extraction methods and different techniques to understand profiles and guide flavor creation. Gas chromatography-mass spectrometry (GC-MS) coupled with flame ionization detection is used to analyse essential oils and orange extracts to identify the key flavor compounds in different varieties of orange, for example. Through the analysis of different orange varietals and types, Synergy was able to identify compounds which make each profile unique. As an example, analysis showed that a high concentration of a flavor compound called Sinensal can contribute to juicy notes, while the flavor compounds Dimethyl anthranilate and gamma- Terpinene are likely to be responsible for characteristic floral and woody notes. Using these insights Synergy can create authentic citrus flavor profiles to inspire manufacturer’s citrus product development projects. Examples include: blood orange with ‘orange’, juicy and fruit notes; a mandarin flavor with more predominant floral notes; and a Floridian orange with peely notes. Phil Ashman, Synergy UK Flavorist commented: “We use sensory evaluations by an expert panel to help convey the flavor differences to our customers. Sensory analysis ensures orange profiles discriminate well in the perceived flavor and mirror the data obtained from the analysis. Principal components regression analysis can be applied to simplify the complexity of the sensory data and retain trends and patterns among the flavor profiles and their flavor characteristics. The sensory data provides customers the opportunity to choose between a variety of citrus flavors with unique flavor profiles and identity the type of orange profile they are looking for. For example, a Floridian orange is more ‘peely’ in comparison to a Brazilian orange, and the Blood orange had balanced ‘fruit’ and ‘juicy’ intensities.” Vicky Berry, European Business Development Manager, Synergy Flavors, commented: “Citrus has always been a ‘core’ flavor but our technology and expertise, coupled with 130 years of citrus heritage, allow us to develop authentic fruit profiles and enable us to convey the nuances clearly to our customers. Whether it be through a natural flavor or the named provenance material, our approach and our heritage help our customers deliver the best tasting citrus products. We’re excited to be able to provide customers with support in every step of their citrus journey, from profile selection and stability to product formulation and labelling.” fmt 14 food Marketing & Technology • August 2021

Ingredients Reformulation: the Champion of Product Development A crucial aspect of successful reformulation is keeping the final sensory profile in mind Reformulation is an ongoing issue for manufacturers. Food and drink recipes are frequently changed for several reasons, such as adapting them to meet regional taste preferences, to improve the supply chain, reduce costs and/ or achieve (c)lean label status. With a healthy diet growing in popularity and the use of NutriScore Labelling in more and more European countries, improving an end product’s nutritional profile is at the very heart of reformulation. Plus, with the booming plant-based-market, the veganization of formulations is also high on many manufacturers’ agendas. But it’s not just about leaving undesired ingredients out and replacing them with “good” ones, it’s a complex task that involves balancing the desired sensory profile with consumer acceptance. GoodMills Innovation is an expert in reformulating existing recipes and supports manufacturers with its expertise and high-quality clean label ingredients. Jürgen Senneka, Head of Product Development & Application at GoodMills Innovation, talks about challenges and solutions. Healthier choices COVID-19 has markedly demonstrated just how perilous diet-related diseases can be: obesity and diabetes both exacerbate the effects of the virus and increase the probability of a more severe pathophysiology and likelihood of mortality. Almost universally, health experts recommend that we reduce our dietary intake of sugar, salt and fat to combat nutrition-related diseases. Given the widely acknowledged fact that changing eating behaviors is difficult for most consumers, there is regulatory pressure on the food industry to “healthify” their products. Many manufacturers are aware of their responsibility and offer optimized choices. Challenge 1: Cutting sugar Sugar has both vital sensory and technological functions. Besides providing a sweet taste profile, it also acts as a flavor carrier. Technologically, it facilitates the fermentation of yeast in baked goods, provides body and has a preservative role. When reducing the amount of specific ingredients in recipes, the mass of this particular component always has to be compensated. “Let’s say you have a cake with a sugar content of 20%. If you switch When it comes to the replacement of sugar, micronized bran works well as it provides both body and sweetness. food Marketing & Technology • August 2021 15

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