Doehler launches natural Herb & Spice Extracts and natural Blossom Flavours on the market
Doehler is meeting the rapidly increasing demand for botanical flavours in the food and beverage industry with a new portfolio of natural herb & spice extracts and natural blossom flavours. Although herbs and spices are found in every kitchen these days, they still offer plenty of scope for new and attractive taste creations. That is why herb and spice notes are becoming increasingly popular in every segment of the food and beverage industry and top the list of trendy flavours. There are no limits on the creative options. As a provider and producer of natural ingredients and ingredient systems, Doehler has proved this with a whole series of innovative application examples. The wide variety of products ranges from Prosecco with a strawberry-basil taste to refreshing soft drinks with a fine rosemary note.
"It is easy to explain the reason behind the success of these flavours. For instance, cardamom from the Himalayas, oregano from Italy or coriander from Morocco all transport consumers to far-away worlds of taste. This results in both interesting taste combinations and great product positioning," said Daniel Courtehoux, Head of Business Unit Flavours at Doehler. However, not every type of herb and spice is suitable for producing authentic, natural extracts and flavours – no matter how tasty they may be when fresh. For this reason, Doehler has identified the very best raw materials for its products. At its own facilities, the company thus obtains a wide range of premium quality extracts characterised by a particularly pure and intense taste. The portfolio contains FTNS flavours from oregano, rosemary, coriander, caraway, cardamom, marjoram, chilli, pepper, sage, thyme and basil.
The new Doehler botanical range also includes a selection of natural blossom flavours such as rose, violet, lavender, lotus blossom and hibiscus. In many cultures, flowers are a symbol of beauty, naturalness and health. In the past, it was predominantly the cosmetics, fragrance and pharmaceuticals industries that knew how to use these properties for emotional product positioning. Blossoms have recently been rediscovered for culinary indulgence and not only in haute cuisine. Food and beverages with a hint of rose, lavender or hibiscus are all real trendsetters today. 2013 saw around 70 new soft drinks with the taste of rose alone, introduced to the global market – an increase of over 100% compared to the previous year. Hibiscus and elderflower have enjoyed similar success.