Based on the tiny kalamansi fruit, a type of lime, and dalandan, near in kin to the mandarin, the flavours were developed at Danisco's laboratories in Singapore and will be rolled out to the South East Asian market where the fruits are familiar to consumers.
"Our customers find that it is an opportunity which they can tap into fortheir products,"Lydia Chua at Danisco Singapore told FoodNavigator.com.
The Kalamansi and dalandan flavours are largely destined for beverage and confectionery applications and are already "used widely in carbonated drinks, particularly in the Philippines", added Chua.
The flavours were turned around quite quickly, developed in a matter of three to four months, but the work continues. "In fact, it is an ongoing process - we are constantlyfine-tuning the flavour to suit different market demands,"said Chua.
Popular in the Philippines, the very sour kalamansi fruit is similar in appearance to a small round lime and tastes like a cross between a lemon and a mandarin orange. Dalandan, by contrast, is a type of mandarin with a sweeter taste profile and juicier than an orange.