The base for these flavours is Sensient’s natural extracts, which are derived using proprietary technology. By applying classic flavour 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.
Alphonso is characterised by its aromatic, rich and very sweet flavour. Kesar provides intensely fruity and citrusy notes, while the Badami variety is recognised for its distinctive tropical fruit notes.
Hans-Juergen Sachs, general manager Sensient Flavors Bremen, Germany, said: “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.”
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