Taste Modulation for sugar reduced beverages
30 Nov 2017 | Symrise
This is Green, I'm with Ben Adam, the marketing director for the flavor division at Simrise.
We're at Food Matters Live 2017.
So Ben, maybe you can tell me a little bit about what trends you're seeing currently in the market and how Simrise are responding to those.
We've seen two main trends in principle.
One is, reduction of sugar, and the second one is cleaner label products.
These are the two main ones we've seen.
So what products have you got here today that you are exhibiting?
So the way we're responding to these trends is, for the sugar reduction, we're looking at taste modulation.
So essentially this is a way to.
Modulate the overall taste profile and lower sugar products.
So we're looking at things like the the sweetness onset, the mouthfeel and richness, the masking if there are any off notes, as as the overall sweetness profile.
OK.
What, if any, challenges are there in the market when it comes to taste modulation and the code of nature for some rice?
In terms of taste modulation, I guess the, the big challenge is how do we, provide a natural solution.
So, obviously, one of the go to answers for the industry has been, artificial sweetness, but our solutions are, are natural, so what we can do is modulate taste while, while keeping a natural, product and the, and the ingredient in the product.
So the sugar tax is obviously an ongoing, sort of issue in the industry.
How are you finding the response so far with your sort of solutions for customers?
It's certainly been a big driver for change in the industry.
We're seeing all of our customers very proactively, adhering to the, to the, the upcoming tax.
At the same time, they're very keen for, for natural solutions as in that department.
So, for example, today we're showcasing, 4.7 g, sugar per 100 mL solution.
So we've reduced the sugar by more than half on that one.
So that's in line with the sugar tax.
OK, so in terms of the recent.
A as , not that recent, but in 2014 with Diana Foods, how are, how is that playing out in the industry?
So effectively the reason we applied Diana, acquired Diana in 2014 was because they allow us to have another pillar in our taste and nutrition, product portfolio.
So that puts us on a nice basis, but since then we've actually acquired Cobell as in the UK which allows us to branch out into juices and concentrates and purees as.
Are there any sort of flavor trends going into 2018 that you think might be popular or prominent?
I think beyond the reduced sugar one that I've already mentioned, I think the other one is a cleaner label, so looking for ideally products that are completely clean label like our code of Nature collection, which are basically extracts.
So we've got botanicals and fruit in that in that range as.
That's great, thank you very much.
Thank you.
