Cargill Expands its Flavor Offerings to the "Next Generation" of Taste Innovation

Rebiana, the first natural zero-calorie sweetener is more than 200 times sweeter than sugar. In a variety of applications compatible natural flavors are used to balance the overall taste profile of foods and beverages.

28/04/09 Cargill has developed flavor solutions for rebiana based on recently patented ground-breaking technology. The technology simultaneously measures comprehensive cellular-level taste responses and uses it in developing new flavor systems for rebiana in food and beverage applications.

“Cargill’s ability to quickly develop these flavors builds on a broad product portfolio from masking technology to sweetness enhancing flavors for rebiana sweetened foods and beverages,” said Dr. Paul Kim, technical director, Cargill Flavor Systems. “Cargill Flavor Systems taps into the world-class technology pool that no other food ingredient or flavor company can offer,” says Dr. Kim.

Rebiana, the first natural zero-calorie sweetener is more than 200 times sweeter than sugar. In a variety of applications compatible natural flavors are used to balance the overall taste profile of foods and beverages. Flavors that perform well in traditional sweetener-based systems often do not work when rebiana is used to sweeten foods and beverages. 

Cargill demonstrated its expertise in this area with the development of rebiana-compatible flavors for the newly launched Truvia natural zero-calorie tabletop sweetener available in local grocery stores in the United States.

“Cargill is in an enviable competitive position because we are ready to provide customized natural flavor solutions for rebiana-sweetened products. We have years of experience working in this area that will benefit customers by reducing the development cycle time for food and beverages.” said Sheri White, marketing manager, Cargill Flavor Systems.

The new flavor solutions are ideally suited for cereal, yogurt, ice cream, confectionary and various beverage applications including carbonated soft drinks and flavored water that benefit from a natural, reduced calorie product positioning.

Cargill will be showcasing its capabilities of rebiana-compatible flavor solutions at The Institute of Food Technologists (IFT) annual Food Expo, June 6-9, in Anaheim, CA.