Sampling the Expo: Beverages
by Donald E. Pszczola
posted on June 8, 2009
Over the years, the IFT Food Expo® has set the stage for a variety of exciting food and beverage prototypes that attendees can sample. In yesterday’s article—the first in a three-part series—I looked at several food prototypes and the functionality benefits that their ingredients offered. With all of the different foods covered—and possibly sampled—the attendee might begin to feel a little bit thirsty.
If that should be the case, then this article—the second in the three-part series—might be arriving at the perfect time. That is because I will be looking at beverage prototypes, the kinds of ingredients used in their formulation, and the different ways they can meet the needs of the consumer.
So get ready to quench your thirst with the following beverage developments.
● Tea time. Various tea beverages (see photo)—flavored tea lattes, floral flavored iced teas, and tea-based smoothies—are made from an expanded portfolio of tea extracts and concentrates offered by Virginia Dare, Booth 113. Tea leaves sourced from around the world are used to produce black, Darjeeling, green, herbal, lemon, mint, jasmine, white, and oolong teas in liquid and dry forms. And no tea break would be complete without the serving of sweet goods such as scones, muffins, and cookies.
● Karaka Black? Beverage prototypes from Blue Pacific Flavors, Booth 765, showcase new flavors based on the hortRealfruit™ technology platform. These prototypes include a vitamin C drink containing New Zealand Lemon Zest C-200 and a blueberry yogurt drink featuring a new blueberry varietal. Also featured is a beverage made with new Karaka Black, a varietal that is similar to a blackberry.
● Fresh, fruity, and savory. Newest flavor distillates from the comprehensive Treattarome™ line create fresh, authentic flavors for use in beverage prototypes. By sourcing from different regions of the globe, Treatt USA, Booth 845, ensures that its flavor ingredients capture the true character of the raw material and inspire flavorists and manufacturers to innovate with exciting new formulations. The Treattarome products, for example, are 100% natural and derived from the named food. They can be used in a range of applications, including juices, alcoholic beverages, dairy products, and marinades. Over the past year, the company has introduced such additions as Black Raspberry, Marionberry, Cherry Sweet, Cherry Sour, and Apricot. Treatt is also highlighting intense profiles offered by citrus oils, as well as its savory portfolio of ingredients.
● Yummy and slushy. Try a Yumberry-flavored Red Tea Slush, offered by David Michael, Booth 837. Red Tea, also known as Rooibos Tea, contains high levels of antioxidants, has a smooth, sweet taste, and is caffeine-free. Yumberry, a superfruit native to the subtropical region of southeast China, is also high in antioxidants, contains vitamin C and other vitamins, and has a “yummy” flavor.
● Offering economical alternatives. Extenders and replacers are showcased in beverage prototypes by Bell Flavors & Fragrances Inc., Booth 627. These flavors offer customers significant price savings for ingredients that have become more difficult to source, and work well in replacing honey, lemon juice, cocoa, vanilla, and other ingredients.
● Tea or coffee? Tea and coffee prototypes are featured by Sensus LLC, Booth 1719. Tea beverages, made with tea extracts, demonstrate flavor, clarity, and antioxidant delivery. Also available is a fresh roast coffee granite.
● Sweet benefits for beverages. A portfolio of sweeteners from Cargill, Booth 1529, is demonstrated in beverage prototypes. Tropical Juice Drink (25% juice) is natural, sweetened with a stevia-based sweetener, Truvia rebiana; Zerose erythritol; and OliggoFiber inulin. Flavors from the company are also highlighted in this application. For performance and energy, there’s Berry Pomegranate Flavored AÃ§ai Juice Drink with Xtend sucromalt that achieves a 35% reduction in sugars.
● Going wild over flavors. Flavor solutions are highlighted in beverage prototypes by Wild Flavors Inc., Booth 1301. Floral flavors, for example, can be combined with exotic fruits, herbs, and spices to create a new generation of aromatic beverages. The company is also showcasing its other ingredient solutions, ranging from colors to sweeteners, as well as addressing emerging beverage trends and how they can be met.
● Beverages highlight maltodextrin. Attendees can sip on an organic lemonade made with Maltrin OR™ organic rice maltodextrin from Grain Processing Corp., Booth 1409. Rice-based and hypoallergenic, this newest addition to the company’s maltodextrin line is USDA and QAI certified organic. Also served up is a high-protein beverage demonstrating the clean flavor profile and dispersion properties of Maltrin QD® (quickly dispersing) maltodextrin.
● Getting colorized. The functionality benefits of naturally derived colorings from D.D. Williamson & Co. and ColorMaker, Booth 1347, are shown in beverage prototypes. These include mango iced tea colored with certified organic caramel coloring and juice drinks colored with naturally derived beta-carotene. While drinking their beverages, attendees can also sample hard candies colored with red cabbage, turmeric, and red beet, as well as cookies frosted with other naturally derived colorings.