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Cargill claims to have developed a new flavour technology that delivers a consistent, fresh taste experience to consumers, and is safer for manufacturers than liquid alternatives.

The trademarked Freshzone technology is currently formulated for powdered applications, making flavours taste fresher and more natural, and ensuring the shelf life of the flavour components in products such as powdered drinks and gelatins. This flavour technology gives food and beverage manufacturers convenient, nonflammable dried powders that are safer than flammable liquid alternatives. Some liquid flavour components are flammable at sub-zero temperatures; when encapsulated with Freshzone technology, the same flavor components are durable up to 200°F (93°C).

A thermodynamically stable encapsulation, Freshzone technology holds volatile flavour components at the molecular level. Fresh flavour remains protected in the powder, which consistently delivers the flavour components to consumers as they prepare, eat or drink the product.

"Consumers' desire for a consistent flavour experience led us to develop this patent-pending technology," said David Kroll, Marketing Manager, Cargill Flavor Systems.

In addition, the materials used in the Freshzone encapsulation are Kosher, Halal, not subject to GM labelling, and are approved as a US Food and Drug Administration (FDA) food additive. Examples of the technology have been successfully applied to key flavour ingredients and demonstrated in citrus flavour systems.