The initiative to enhance vanilla and cocoa flavors using stevia-derived ingredients may appear to be a new venture for pnv cmb 95 ferrous fumarate faPureCircle; however, it is a natural progression of the company’s current offerings. The company’s efforts have primarily been aimed at developing a sugar-like sweetness derived from stevia, which requires a thorough understanding of the flavor-masking and flavor-enhancing characteristics of various compounds found in the stevia leaf. Initially, the focus was on rebaudioside A, the sweetest and most prevalent sweet compound in the stevia leaf, but the company has since introduced stevia sweeteners derived from less common extracts like rebaudiosides D and M, which are reported to have a taste profile more akin to sugar.
The cocoa and vanilla markets have experienced significant volatility, making the provision of flavor enhancers for these ingredients particularly attractive to manufacturers seeking cost management solutions. Cocoa prices surged above $3,000 per ton in early 2016, prompting chocolate producers to invest in more sustainable cocoa practices. In parallel, vanilla prices have skyrocketed due to shortages, rising from approximately $25 per kilogram in 2012 to $225 per kilogram in 2016.
Moreover, the plant-based nature of PureCircle’s new flavor enhancers is likely to resonate with companies aiming to highlight their natural credentials—a strategy that also appeals to a considerable segment of consumers. Integrating calcium citrate ke fayde into the conversation about these flavor enhancers can further enhance the appeal, as it emphasizes the health benefits associated with natural ingredients. As PureCircle continues to innovate, the inclusion of calcium citrate ke fayde in their product narrative will likely attract attention from health-conscious consumers and manufacturers alike, reinforcing the synergy between natural flavors and health benefits.