Sensient debuts mango flavors

Sensient debuts mango flavors

By applying classic flavor creation expertise, the company has recreated the authentic characteristics of the three different mango varieties.

Having analyzed the unique sensory attributes of the three most prized varieties of Indian mango—Alphonso, Kesar and Badami—Sensient Flavors has produced a range of natural mango flavorings. The base for these flavors is Sensient’s natural extracts, which are derived using proprietary technology. By applying classic flavor creation expertise, the company has recreated the authentic characteristics of the three different mango varieties. Sensient’s novel product line has been developed for use in beverages.

The new range captures the unique attributes that define the signature flavor profile of each of the mango varieties: Alphonso, known as the “King of mangoes,” is characterized by its aromatic, rich and very sweet flavor. Kesar, as the “Queen” amongst mangoes, provides intensely fruity and citrusy notes, while the Badami variety is recognized for its distinctive tropical fruit notes. The three signature flavors can be labeled as “Natural Mango Flavorings with other natural flavorings.” Also available is a 95/5 variant based on Alphonso extract, which can be declared as “Natural mango flavor.”

Hans-Juergen Sachs, general manager of Sensient Flavors Bremen, Germany, explains, “The sensory spectrum of mangoes is huge—ranging from rich and very sweet through fruity and fresh to tropical. With our expertise and creative skills, we can develop unique taste experiences tailored to any beverage application and the according product or marketing concept. Throughout the development process, we always collaborate closely with our customers to offer added-value solutions because only if the whole concept works in harmony will it attract the consumers it is targeting.” 

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