27 Nov 2009 --- By using its global expertise and decades of know-how in its unique sourcing, processing and refining of citrus raw materials from the trees to the finished flavour profile, Frutarom has created a broad portfolio of natural and authentic citrus tonalities to excite the consumer of today. Within the framework of its “Citrus Competence” project, Frutarom is presenting 27 high-quality natural and FTNF (from the named fruit) citrus flavour variants that are in line with the current trend for “Naturalness”. This new project once again demonstrates that citrus flavours embrace far more than just orange or lemon.

Grapefruit, lime, mandarin, tangerine, orange, lemon, clementine, pomelo, yuzu and blood orange – these and other flavours belong to the “Citrus Competence” range, in natural and FTNF variants. They display excellent stability and can be incorporated singly or in combination into non-alcoholic beverages including flavoured water, carbonated soft drinks, juices and juice drinks as well as alcoholic drinks. The flavours are also suitable for dairy, ice-cream, confectionery and many other applications.

The term ‘citrus’ reflects juicy, fresh, refreshing and hydrating fruit. “Citrus Competence” is the platform from which Frutarom shows how from a sensory perspective the areas of refreshment and freshness are intrinsically linked to the chemical makeup and the interaction of the raw materials. However, citrus flavours have complex sensory profiles. Therefore, it is especially challenging to create the desired flavour type.

The flavours selected by Frutarom embrace innumerable nuances, with sensory descriptors ranging from zesty through sweet to pine. Hence, customers have an attractive choice of high quality flavours which in addition are in line with the ongoing “Naturalness” trend. The company has a heritage in understanding the agronomy associated with the growing of citrus fruits. With its continuous high quality production of raw materials and subsequent flavours as well as its flair for creative product development consumer’s desire for natural products with exciting tastes can be satisfied. 

An international expert group from the company’s sites across Switzerland, the UK and Israel has compiled this extraordinary flavour range for tasty yet healthy clean label products. Frutarom’s experts offer comprehensive product development support, be it questions concerning optimal dosage, applications or regulatory affairs – or a complete development process at Frutarom’s Innovation Center Labs in Switzerland. With its broad portfolio of flavours, food systems and functional ingredients, Frutarom offers complete and tailor-made solutions that link taste and health.

In the first quarter of 2010 the “Citrus Competence” project will continue to focus on the impact of new legislation coming in 2011 pertaining to the 95:5 ruling for natural fruit specific flavourings, combinations of citrus tonalities and a more in depth view of the importance of freshness related to stability and its relevance for alcoholic, non-alcoholic, dairy, confectionery and bakery sectors.