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T. Hasegawa USA has launched Hasecitrus, a natural flavour-stabilising technology designed to help beverage manufacturers maintain fresh-tasting citrus drinks with improved shelf-life consistency.

The ingredient protects citrus profiles from oxidation – a reaction triggered by oxygen, pH changes and temperature fluctuations – which can alter colour, aroma and taste. Oxidation is a common challenge in both dry and liquid beverages, particularly those exposed to UV light or temperature variation during distribution.

The technology was developed over two years under T. Hasegawa’s “Bridge to Tokyo” programme, which integrates R&D from its Japan headquarters with its US subsidiary. It launches in eight liquid variants – lemon, lime, orange, blood orange, navel orange, lemon lime, white grapefruit and pink grapefruit – with dry powder formats available on request.

L-R: Blood orange, pink grapefruit, orange and lemon lime slices.

Unlike conventional approaches that rely on less refined citrus commodities, T. Hasegawa said Hasecitrus uses a shelf-stable formulation to maintain flavour profiles for longer without refrigeration or specialised packaging. The company stated this supports clean-label, preservative-free beverages, even in complex formulations such as sports nutrition and energy drinks containing protein and electrolytes.

Masashi Miyamoto, senior flavour chemist at T. Hasegawa USA, said: “We aim to identify production challenges facing the food and beverage industry and address these issues with innovative science-based flavour solutions. Hasecitrus is the result of a long process of adapting T. Hasegawa’s existing technologies to serve manufacturing needs in North America.”

Hasecitrus meets FDA guidelines for natural flavours and can be produced to conform with non-GMO and Kosher certifications.