FiE Incaberrix launch by Frutarom

19 Nov 2015

Frutarom Health is to launch its new Incaberrix superberry ingredient formulations - described as an all-natural ingredient sourced from Inca golden berries - for confectionery products at Fi Europe, Paris, December 1-3.

FiE Incaberrix launch by Frutarom

Frutarom Health is to launch its new Incaberrix superberry ingredient formulations for confectionery products at Fi Europe, Paris, December 1-3. Incaberrix is described as an all-natural ingredient sourced from Inca golden berries, the ancient Andean physalis fruit (Physalis peruviana). Fryarom says that it combines superfruit health benefits with an exotic sweet and sour flavour that is trending up.

Incaberrix is said to be particularly rich in B-complex vitamins, protein and minerals, and also high in vitamin C and carotenoids. This potent nutrient, says Frutarom, adds health benefits, combined with a fun and an exotic touch, and has piqued the curiosity of confectionery and beverages companies in the past four months. Unique prototypes will be sampled at the Frutarom Health booth at Fi Europe, including gummies with natural mixed berry flavour and natural colours from Frutarom Peru.

“Incaberrix is an exciting natural ingredient,” said Yannick Capelle, Product Manager for Frutarom Health. “We see a rapidly growing interest from the market, not only from beverage producers, but also from food supplement and confectionary companies seeking new, natural ingredients rich in phytonutrients. Incaberrix meets the increasing demand for natural ingredients, specifically for natural sources of minerals and vitamins.”

According to new global product launch activity tracked by Innova Market Insights, the use of superfruit flavours in confectionery increased by 13% from 2013 to 2014. In the confectionery category, superfruit flavours were most prevalent in sugar confectionery (22.5%), gummies/jellies (19.7%), hard candy (17.6%), and chocolate blocks (16.8%).

“Stability during processing and throughout shelf life is one of the main issues the food industry faces when using natural ingredients,” said Capelle. “Formulation challenges can involve stability to pH, light, and, temperature as well as oxidative degradation and interactions with other ingredients. Frutarom has overcome these problems using its patented EFLA HyperPure technology, and also has improved the raw material selection. The company now obtains extracts with much higher solubility, increasing versatility and flavour and enhancing clean label application.”