Creator's Briefs: Innovations from Virginia Dare, Jungbunzlauer and GLG Life Tech
Virginia Dare introduced the following new apple flavors for sparkling spa drinks: Jazz Apple, Pink Lady Apple, Pinova (Pinata) Apple and Honeycrisp Apple. The flavors can be incorporated in both still and carbonated beverages. In a still beverage, the flavors would have a translucent pale yellow color with no additional color added, according to Virginia Dare. A sparkling beverage would have a color similar to Champagne, the company says.
• Virginia Dare, 882 Third Ave., Brooklyn, N.Y. 11232; 718/788-1776; virginiadare.com.
Exotic tea flavors
Comax Flavors launched new tea flavors, including: Apple Chamomile, which is available in natural- or organic-compliant and in water-soluble forms; Mint Chocolate, which is available in natural and artificial powder, water-soluble or oil-soluble forms; Pear Passionfruit, which is available in water-soluble liquid or powdered forms; and White Peach White Tea, which is available in natural water-soluble liquid form.
• Comax Flavors, 130 Baylis Road, Melville, N.Y. 11747; 800/992-0629; comaxflavors.com.
Ashland Specialty Ingredients, a commercial unit of Ashland Inc., launched two new cellulose gum products — Aquacel GSA and Aquacel GSH — in response to the current guar shortage affecting the food and beverage industries. The new cellulose gums can be used to supplement or replace guar, offering cost-effective alternatives for beverage and dairy applications, the company says. Aquacel GSA and GSH cellulose gums were developed to enable synergy with guar to provide higher viscosity in liquid phase, moisture holding, fast hydration development as well as practical application by dry mixing. Synergies have been demonstrated in guar gum-to-cellulose gum ratios ranging from 80:20 to 40:60. This maximizes flexibility when adding cellulose gum, according to the company. In addition, it has a high viscosity across a wide range of blend ratios, allowing for reduced doses of guar in the final formulation, the company says.
• Ashland Inc., 50 E. RiverCenter Blvd., Covington, Ky. 41012; 859/815-3333; ashland.com.
The Doehler Group developed a natural sweetening system, MultiSweet, for products designed to have a well-balanced taste profile. The company used its sweetness improving technology to elevate stevia’s sensory properties. MultiSweet Stevia is able to reduce 5 to 6 brix of sugar, depending on the product, according to the company. The Doehler Group has developed products sweetened with MultiSweet Stevia in a range of beverages, including carbonated soft drinks, still drinks, sports drinks, tea beverages, nectars, beer mixes and dairy beverages.
• The Doehler Group, Riedstrasse, D-64295 Darmstadt, Germany; +49 (0)6151-3060; doehler.com.
Jungbunzlauer started production and supply of high-quality L (+)- lactic acid and salts. The new lactic acids and salts are made by fermentation of natural, non-genetically modified carbohydrates and produced in the company’s new plant in Marckolsheim, France. Jungbunzlauer’s initial lactic ingredient portfolio contains food and technical grades of lactic acid in concentrations ranging from 50 to 90 percent, including heat stable variants, as well as 60 percent food grade sodium lactate and potassium lactate. Lactic acid typically serves as either a pH regulator or a preservative, it notes. The ingredients also can be used as flavoring agents, the company says.
• Jungbunzlauer Suisse AG, St. Alban-Vorstadt 90, CH-4002 Basel, Switzerland; +41 61 2955 100; www.jungbunzlauer.com.