Archived News
Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut
25/03/2009
The company said a confluence of in-house technologies and natural ingredient options facilitated the new range which, "opens up a new development channel which many of our dairy confectionery and bakery customers are keen to exploit."
The range was tapping into the market for people with nut allergies as well as the trend toward 'natural'.
The full range consists of peanut, hazelnut, walnut, macadamia and almond and comes from the natural flavours division Create established in November, 2007.
"The natural nut free range opens up a new avenue for many of our customers, who due to the allergen restrictions have adopted a nut free policy at many of their production sites."
The company believes that both retailers and consumers were scrutinising ingredient lists more closely creating pressures such as those to remove potentially allergenic ingredients as well as the more general shift to all things natural that is growing many western markets.
Difficult ask
Create spent more than 12 months developing the nut-free nut flavours, a process the company described as "extremely difficult."
"Natural nut free peanut and hazelnut flavours have historically been extremely difficult to create," said managing director Jon Jones in a statement.
"However.Create Flavours has developed 'true to type' natural nut free peanut and hazelnut flavours. The development process has helped Create Flavours expand its working knowledge of nut flavours and consequently helped to improve its current natural nut flavours."
Create Flavours develops true-to-life ginger flavour
07/05/2008
UK flavourings company Create Flavours has added a new natural 'Fresh' Ginger flavour to its portfolio. The flavour was developed to provide a 'Best in Class' Fresh Ginger flavour in a natural format for all market sectors.
The launch is a direct response to a market evaluation of ginger flavoured food stuffs from all market sectors. The findings of a benchmarking exercise prompted Create Flavours to commence a project with the ultimate aim of replicating fresh ginger in a natural flavour offering.
The resulting project led to Create Flavours creating a unique ginger flavour that is based around the cold extraction of certain volatile ginger aroma and flavour compounds resulting in a totally fresh and authentic ginger flavour. This is the first in the range - and in recognition of our commitment to continually seek to provide great tasting flavours to the industry that meets the consumer demands we are already looking at other spice based flavours to add to this collection.
Damian Bellusci, Commercial Director at Create Flavours says, "Our new 'Fresh' Ginger flavour offering has proven incredibly successful and we will be wanted to build on this success with additional flavours to provide our customers with a portfolio of high quality spice based performance flavours that are suitable for all market sectors.
"We think this represents a real forward step", said Jon Jones, Managing Director. The new flavour has a wide variety of applications including bakery, dairy, cereal, drinks etc. and is available as Natural and Nature Identical, Liquid and Encapsulated.
Create Flavours sets up Naturals Division - Nov 07
Ten years ago if you walked into a supermarket and took a look at a food or beverage ingredients declaration the chances are you would see the words "flavouring" or even "artificial flavouring". You may have come across the odd product stating "natural flavouring".
Today the use of natural flavours in all categories of food and beverage products has become the norm rather than the exception. With continued consumer expectation driving the marketplace we expect this trend to continue and that's why we've set up a division, especially to look after our customers and to help them deliver their own customer expectations.
The range and quality of natural flavours today is staggering compared to those of even a few years ago. From roast chicken to grilled pepper, fresh blueberry to golden caramel, the list is virtually endless and here at Create Flavours we're improving them all the time.
For further information please contact us or visit our website www.natural-flavours.com
"Torn Leaf" culinary herb extracts - Jan 2007
Using dried herbs in products can often lead to that, how can we put it, dried herb flavour! The "Torn Leaf" project began a few years ago when we developed a truly authentic Garden Mint flavour, the only drawback for some product developers was that it needed to be declared as flavouring. Many of our customers asked if we could produce a clean label extract.
Over the past year we've been working away on capturing that heady, just picked aroma you get from herbs that are fresh from the garden.These new clean label developments offer product innovators the opportunity to create amazingly fresh tasting products. Our range includes Sage, Rosemary, GardenMint, Thyme and Oregano and are suitable for many applications including seasonings, coatings, bread and baked products, soups and sauces. They are clean label (e.g "sage extract") and available in both liquid and encapsulated dry powder formats.
What about Basil we hear you ask? This one's been really difficult to capture but we are working on it and hope to have commercial product ready within the next few months.
Create Flavours rediscover Strawberry Flavour - September 2006
UK based flavour manufacturers have embarked on a campaign to rediscover forgotten flavours. By carefully growing, selecting and analysing a rare variety of strawberry fruit the company has developed what it considers to be a highly differentiated and outstanding flavouring.
"There are some really outstanding products on the marketplace, but we looked at these and it seemed to us that we'd all forgotten what strawberries really tasted like and then we started to think about how we could do better", said Jonathan Jones, Chief Flavourist.
The first step in the two year long project was to carry out research to identify the tastiest strawberry varieties.
"Many of the old varieties just aren't available to consumers any more", said Jones. "From our initial literature research we grew five varieties and then through careful assessment selected the tastiest, which turned out to be a variety called 'Royal Sovereign'. This is the first time this particular variety has been analysed."
The next step was set up a cultivation programme to yield enough fruit for further analysis. Once this was done the company approached the renowned Flavometrix at Nottingham University. Using state of the art technology the Flavometrix team analysed the volatile components of the fruit, which had been macerated, thus mimicking the way the volatiles would be released in the mouth upon eating.
From this analysis the company was able to develop its new flavour.
"We think this represents a real forward step", said John Sheahan, Commercial Director. The new RS flavour has a wide variety of applications including bakery, dairy, cereal, drinks etc. and is available as both Natural and Nature Identical, Liquid and Encapsulated.
