New flavour technology from Cargill
Cargill has announced the development of new technology for powdered flavours.
The company claimed its Freshzone technology is safer than liquid alternatives, since it is non-flammable, thanks to a thermodynamically stable encapsulation.
Flavour is protected by holding components at a molecular level leading to a more consistent taste, Cargill stated.
Marketing manager of the food provider’s Flavour Systems division David Kroll said: “Consumers’ desire for a consistent flavour experience led us to develop this patent-pending technology. This is one of several Cargill flavour platforms that help our customers create fresh, great-tasting consumer products.”
Potential applications include the extension of flavour components’ shelf lives in powdered drinks.
Last month Cargill opened the Snacks and Cereal Product Innovation Centre, aimed at driving initiatives in areas such as puffed snacks and cereals, and dough baked products. The company had previously established the Bakery Product Innovation Centre to develop healthier products.
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