Treatt Introduces New Tropical Keys Flavors
Tropical Key M and Tropical Key MG offer flavourists a choice of starting points, depending on the variety they wish to imitate; Tropical Key MG comprises enhanced green top notes, while Tropical Key M delivers stronger sulphur base notes.
Jan 2 2012 --- Global independent supplier to the flavour industry, Treatt plc has introduced two Tropical Keys to its portfolio of natural flavour ingredients. Tropical Key M and Tropical Key MG offer a natural flavour reminiscent of mango formulated with natural FEMA GRAS fractions. These can be incorporated into formulations to give the desired flavour profile. By selective extraction Treatt has been able to create a base which allows flavourists to make a saving compared to using highly refined, individual natural ingredients.
Tropical Key M and Tropical Key MG offer flavourists a choice of starting points, depending on the variety they wish to imitate; Tropical Key MG comprises enhanced green top notes, while Tropical Key M delivers stronger sulphur base notes. Also suited for use in other exotic fruit flavours, these products can be creatively blended to produce a variety of fruit flavours.
Hugo Bovill, Treatt CEO Treatt says: “We developed the Keys products to help customers explore new and exotic flavour combinations. While demand for natural fruit flavours and flavourings continues, our Tropical Keys grant flavour developers the freedom to create customised and particular fruit blends consumers will appreciate and enjoy.”
Mango beverages are notably growing in popularity: the number of new mango juice drink product launches tracked by Innova Market Insights in Europe was 371 per cent higher in 2010 than in 2005. In the Middle East, where mango and other tropical fruits are traditionally widely consumed, this figure reached 375 per cent.
Colourless to pale yellow / green, 100 per cent natural and solvent free, Treatt’s Tropical Keys are produced by physical processes and are compatible with ethanol, vegetable oils and terpenes. Recommended dosage in flavoured products is 20ppm v/v. Usage levels are suggested at 80-90 per cent.
