Dive Brief:
- Ingredients supplier T. Hasegawa launched a new technology for beverage makers to produce clean-label citrus drinks with improved shelf life.
- The California-based manufacturer said the technology, called Hasecitrus, protects flavors from the dulling effects of oxidation. It uses a shelf-stable design to maintain citrus flavors longer without the need for refrigeration or special packaging.
- Hasecitrus launched in eight flavor variants, including lemon, lime, orange and grapefruit. The product meets the FDA guidelines for natural flavors, which allows manufacturers to maintain clean-label formulations.
Dive Insight:
As beverages play a bigger role in consumer wellness routines, shoppers are increasingly seeking out products that are free from artificial additives or contain some health benefits.
"Citrus beverages are becoming increasingly complex in categories like sports nutrition and energy that feature added functional ingredients like protein and electrolytes — but consumers also want clean label, preservative-free products," Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said in a statement. "This is driving demand for new technologies like HASECITRUS."
Citrus flavors are vulnerable to oxidation, which occurs when oxygen, pH and temperature interact to change the color, aroma and taste of a product. Both liquid and powdered beverages are subject to oxidation. Fluctuations in temperature or UV light can accelerate the process.
While consumers demand natural flavors, commodity costs and scarce supply make it harder for companies to use premium ingredients at scale. T. Hasegawa said its formulation does not rely on "less refined citrus commodities."
Other ingredient manufacturers have also expanded their portfolio of natural flavors to provide options that allow for clean-label formulations at a lower cost.
In June, Sensient Flavors & Extracts debuted a portfolio of natural flavors called BioSymphony. They can boost the performance of key ingredients and give food and beverage companies the option to reduce or replace scarce ingredients.
T. Hasegawa’s technology was developed over two years as part of a broader effort to bridge the U.S. subsidiary with the research expertise out of its global headquarters in Japan. Hasecitrus was inspired by technology from the company's research and flavor innovations center in Japan, according to a release.
T. Hasewaga expanded its citrus and fruit flavor portfolio in the U.S. with the acquisition of Abelei Flavors last fall. The company has broadened its reach within the U.S. through new technologies, including the release of a flavoring to help plant-based meat taste like the real thing.
"We aim to identify production challenges facing the food and beverage industry and address these issues with innovative science-based flavor solutions," Masashi Miyamoto, senior flavor chemist at T. Hasegawa USA, said in a statement. "HASECITRUS is the result of a long process of adapting T. Hasegawa's existing technologies to serve manufacturing needs in North America.”
