New tropical flavor line extends beyond familiar

by Jeff Gelski
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TETEROBORO, N.J. — Symrise has introduced go tropicals!, which is a new line of tropical fruit flavors. The company conducted a nationwide, on-line study of consumers before determining the line’s flavors of mango, guava, papaya, pineapple, lychee, passion fruit, pomegranate, coconut water and prickly pear. While consumers in the study generally indicated a preference for the more familiar tropical fruit flavors, they also were willing to try newer varieties cited in the study.

“With Latino flavors having gone truly mainstream, more fringe tastes in the tropical fruit flavor category are gaining acceptance, paving the way for less familiar subtropical flavors such as those found in the Caribbean and South and Southeast Asia,” said Emmanuel Laroche, vice-president of Marketing & Consumer Insights (MCI), North America, for Symrise.

Among ethnic groups in the on-line study, Asians demonstrated interest in all of the tropical fruit flavors. Mr. Laroche said in some cases people first experienced tropical fruit flavors in trips to the Caribbean, Central America and South America.

“Today these consumers are among the many who are finding these appealing tastes in menu items at local Latino restaurants and in products that line the shelves in specialty stores and supermarkets in both Latin American communities and upscale markets across the country,” Mr. Laroche said.

The flavors may be used in a range of formulations.

“We have tested them and have created enticing prototypes, from confectioneries to bakery products to savory toppings and desserts, and from still drinks to teas and carbonated beverages and cocktail mixers,” Mr. Laroche said.

Deborah Kennison, vice-president of research and development for Symrise, added, “We have also found another advantage in formulations that feature tropical fruit flavors. When they are used in fortified beverages and food formulations, there is substantial evidence that some of these tropical fruit flavors effectively mask the off-tastes of some vitamins and minerals.”

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