Industry News | July 22, 2008

Cargill Introduces Freshzone Technology

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

Freshzone technology is currently formulated for powdered applications, making flavors taste fresher and more natural, and ensuring the shelf life of the flavor components in products such as powdered drinks and gelatins. This flavor technology gives food and beverage manufacturers convenient, nonflammable dried powders that are safer than flammable liquid alternatives. Some liquid flavor 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 flavor components at the molecular level. Fresh flavor remains protected in the powder, which consistently delivers the flavor components to consumers as they prepare, eat, or drink the product. Also, “capturing” the ingredients in the Freshzone complex makes the flavor safer and easier for manufacturers to handle than unencapsulated, flammable liquids.

“Consumers’ desire for a consistent flavor experience led us to develop this patent-pending technology,” says David Kroll, marketing manager, Cargill Flavor Systems. “This is one of several Cargill flavor platforms that help our customers create fresh, great-tasting consumer products.”

The materials used in the Freshzone encapsulation are Kosher, Halal, not subject to GM labeling, and are approved as a U.S. Food and Drug Administration (FDA) food additive. Examples of the technology have been successfully applied to key flavor ingredients and demonstrated in citrus flavor systems. To learn more about flavors with Freshzone technology or request samples, visit www.cargillflavorsystems.com/freshzone.