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Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

May 18, 2020 By Scott Rackham Leave a Comment

Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

Cannabidiol (CBD) from industrial hemp is a multi-functional molecule, and the bioavailability of CBD is greatly increased because of ANANDA.
Scientific studies indicated that it may be a more powerful antioxidant than either Vitamin C or E, and CBD offers the prospect of successfully fighting chronic inflammation and protecting brain cells from reactive oxygen species (1-2).

CBD’s beneficial potential is discussed in numerous published papers. Further, it has promise in stabilizing and even reducing blood sugar levels; as a pain killer; for reducing the risk of artery blockage; in suppressing muscle spasms, seizures, and convulsions; for fighting varied cancers; and more (3-8).

Such promise is accompanied by a major limitation to its usefulness — low bioavailability. Because of this, any beneficial effects from CBD become patchy or erratic due to problems in getting CBD into the body in adequate amounts (9-14).

For a supplement taken by mouth, bioavailability means the proportion of a dose that enters the bloodstream from the small intestine (15-17). Therefore, once in the blood, the supplement can find its way to the target organ or body system, where it then goes to work in supporting health and wellness.

On average, only 5-6% of almost any CBD preparation gets into the bloodstream. As a result, the rest is wasted. Such poor oral bioavailability guarantees variable or unpredictable effects, along with increased costs from having to take larger doses to compensate.

Appropriate formulation strategies that assist in getting into the bloodstream are thus mandatory for CBD to attain its health-giving potential, as well as in a cost-efficient or economical fashion.

ANANDA Scientific’s research & development has yielded a patented CBD technology using GRAS ingredients that resolve CBD’s bioavailability problem. This patented technology is the first of its kind. “GRAS” means that a substance is Generally Recognized As Safe by the US Food and Drug Administration to be used in foods and beverages (18).

Figure 1. ANANDA Scientific’s patented, proprietary technology (nextCBD) involves highly-ordered constructs made from GRAS compounds into which CBD is affixed. Therefore, this technology makes nextCBD very bioavailable when taken by mouth.

Purpose.

This study compares the bioavailability of CBD and ANANDA Scientific’s enhanced CBD in laboratory rats. The bioavailability of substances taken by mouth are comparable between rats and humans (19-28).

Methods.

This demonstration looks at the plasma contents of cannabidiol (CBD) after a single oral dose administered by gavage (through a tube leading down the throat to the stomach; 29) of regular CBD and ANANDA Scientific’s enhanced CBD over a 24-hour period.

In this example, female Sprague-Dawley rats (240-265 gm body weight) were used. The study design and animal usage were reviewed and approved by an Institutional Animal Care and Use Committee (IACUC) for compliance with regulations prior to study initiation. Animal welfare for this study with the U.S. Department of Agriculture’s (USDA) Animal Welfare Act (9 CFR Parts 1, 2, and 3) and the Guide for the Care and Use of Laboratory Animals (30).

A 50-mg CBD/kg body weight model was examined in animals given ANANDA Scientific’s nano-enhanced pure CBD and a control group for which powdered pure CBD in the same amount was fed. Ten animals were in each group.

Blood samples were taken immediately prior to gavage as well as 0.5, 1.0, 2.0, 4.0, 8.0, 12.0 and 24.0 hours after dosing. Venous blood was collected in an EDTA blood collection tube. Next, plasma was separated from red blood cells by centrifugation at 400 g for 15 min., transferred to a fresh microcentrifuge tube, and stored at −80°C.

CBD was quantified using validated high-performance liquid chromatography with tandem mass spectroscopy (LC-MS-MS) in multiple reaction monitoring (MRM) mode.

Findings.

The results verify that ANANDA’s enhanced methods greatly improves bioavailability of CBD. It was significantly more bioavailable than regular CBD at 0.5 and 2 hours.

As a result, far lower dosing is needed for enhanced CBD versus regular CBD. The results also intimate that products containing the regular, non-enhanced CBD found in most products may suffer from low bioavailability and a consequent ineffectiveness.

References

1. Burstein, S. 2015. Cannabidiol (CBD) and its analogs: a review of their effects on inflammation. Bioorganic & Medicinal Chemistry 23(7):1377-1385.

2. Couch, D.G., H. Maudslay, B. Doleman, J.N. Lund, and S.E. O’Sullivan. 2018. The use of cannabinoids in colitis: a systematic review and meta-analysis. Inflammatory Bowel Disease 24(4):680-697.

3. Campos, A.C., M.V. Fogaça, A.B. Sonego, and F.S. Guimarães. 2016. Cannabidiol, neuroprotection and neuropsychiatric disorders. Pharmacological Research 112:119-127.

4. Mannucci, C., M. Navarra, F. Calapai, E.V. Spagnolo, F.P. Busardò, R.D. Cas, F.M. Ippolito, G. Calapai. 2008. Neurological aspects of medical use of cannabidiol. CNS & Neurological Disorders Drug Targets 16(5):541-553.

5. McAllister, S.D., L. Soroceanu, and P.Y. Desprez. 2015. The antitumor activity of plant-derived non-psychoactive cannabinoids. Journal of Neuroimmune Pharmacology 10(2):255-267.

6. Pisanti, S., A.M. Malfitan, E. Ciaglia, A. Lamberti, R. Ranieri, G. Cuomo, M. Abate, G. Faggiana, M.C. Proto, D. Fiore, C. Laezza, and M. Bifulco. 2017. Cannabidiol: state of the art and new challenges for therapeutic applications. Pharmacology & Therapeutics 175:133-150.

7. Robson, P.J. . 2014. Therapeutic potential of cannabinoid medicines. Drug Testing and Analysis 6(1-2):24-30.

8. Russo, E.B. 2008. Cannabinoids in the management of difficult to treat pain. Therapeutics and Clinical Risk Management 4(1):245-259.

9. Agurell, S., S. Carlsson, J.E. Lindgren, A. Ohlsson, H. Gillspie, L. Hollister. 1981. Interaction of THC with cannabinol and cannabidiol following oral administration in man. Assay of cannabinol and cannabidiol by mass fragmentography. Experientia 37:1090–1092.

10. Gaston, T.E., and D. Friedman. Pharmacology of cannabinoids in the treatment of epilepsy. Epilepsy & Behavior 70(Pt. B):313-318.

11. , F. 2003. Pharmacokinetics and pharmacodynamics of cannabinoids. Clinical Pharmacokinetics 42(4):327-360.

12. McGilveray, I.J. 2005. Pharmacokinetics of cannabinoids. Pain Research and Management 10(Suppl. A):15A-22A.

13. Ohisson, A., J.E. Lindgren, S. Andersson, S. Agurell, H. Gillespie, L.E. Hollister. 1986. Single-dose kinetics of deuterium-labeled cannabidiol in man after smoking and intravenous administration. Biomed Environ Mass Spectrometry 13:77–83.

14. Samara, E., M. Bialer, R. Mechoulam. 1988. Pharmacokinetics of cannabidiol in dogs. Drug Metabolism and Disposition 16:469–472.

15. Bhattaram, V.A., U. Graefe, C. Kohlert, and H. Derendorf. 2002. Pharmacokinetics and bioavailability of herbal medicinal products. Phytomedicine 9 (Suppl 3):1-33.

16. El-Kattan, A.F. 2017. Oral Bioavailability Assessment: Basics and Strategies for Drug Discovery and Development (Wiley Series on Pharmaceutical Science and Biotechnology: Practices, Applications and Methods). First Edition. Wiley, New York, 448 p.

17. Hu, M., and X. Li. 2011. Oral Bioavailability: Basic Principles, Advanced Concepts, and Applications. First Edition. Wiley, New York, 568 p. 18. GRAS Substances (SCOGS) Database. U.S. Food and Drug Administration. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS

19. Akonur, A.I., C.J. Holmes, and J.k. Leypoldt. 2014. Predicting the peritoneal absorption of icodextrin in rats and humans including the effect of β-amylase activity in dialysate. Peritoneal Dialysis International 35(3)288-296.

20. Fagerholm, U., M. Johansson, and H. Lennernäs. 1996. Comparison Between Permeability Coefficients in Rat and Human Jejunum. Pharmaceutical Research 13(9):1336-1342.

21. Lawless E., B.T. Griffin B, A. O’Mahony A, and C.M. O’Driscoll. 2015. Exploring the impact of drug properties on the extent of intestinal lymphatic transport – in vitro and in vivo studies. Pharmaceutical Research 32(50:1817-1829.

22. Nagahara, N., Y. Akiyama, K. Higaki, and T. Kimura. 2006. Animal models for predicting potency of oral sustained-release adhesive microspheres in humans. International Journal of Pharmacy 331(1):46-53.

23. Pang, K.S. 2003. Modeling of intestinal drug absorption: roles of transporters and metabolic enzymes. Drug Metabolism and Disposition 31(12):1509-1517.

24. Salphati, L., K. Childers, L. Pan, K. Tsutsui, and L. Takahashi. 2001. Evaluation of a single-pass intestinal-perfusion method in rat for the prediction of absorption in man. Journal of Pharmacy and Pharmacology 53(7):1007-1013.

25. Stewart, B,H., O.H. Chan, R.H. Lu, E.L. Reyner, H.L. Schmid, H.W. Hamilton, B.A. Steinbaugh, and M.D. Taylor. 1995. Comparison of intestinal permeabilities determined in multiple in vitro and in situ models: relationship to absorption in humans. Pharmaceutical Research 12(5):693-699.

26. Zenghui Teng , Z., C. Yuan , F. Zhang, M. Huan, W. Cao, K. Li, J. Yang, D. Cao, S. Zhou, and Q. Mei. 2012. Intestinal absorption and first-pass metabolism of polyphenol compounds in rat and their transport dynamics in Caco-2 cells. PLoS One 7(1):e29647.

27. Zakeri-Milania,P., H. Valizadeha, H. Tajerzadehc, Y. Azarmia, Z. Islambolchilara, S. Barzegara, and M. Barzegar-Jalalia. 2007. Predicting human intestinal permeability using single-pass intestinal perfusion in rats. International Journal of Pharmacy and Pharmaceutical Sciences 10(3):368-379.

28. Zhang, D., and L._X. Gang. 2012. Preclinical experimental models of drug metabolism and disposition in drug discovery and development. Acta Pharmaceutica Sinica B 2(6):549-561.

29. Andrews, K., and S. McErla. 2012. Oral dosing (gavage) in adult mice and rats. University of British Columbia Animal Care Guidelines, Standard Operating Procedure (SOP) ACC-2012-Tech09.

30. National Research Council and Division on Earth and Life Studies. 2011. Guide for the Care and Use of Laboratory Animals. Eighth Edition. National Academies Press, Washington, D.C., 246 p.

Challenges and Solutions to Flavoring CBD Products

May 18, 2020 By Scott Rackham Leave a Comment

Challenges and Solutions to Flavoring CBD Products

During the last few years, there’s been challenges in getting CBD products into marketing, and more importantly, good flavoring of CBD. In 2018, most CBD products were tinctures, vapes, softgels or capsules, gummies, dog chews, equine pellets, or in the skincare and cosmetics form.

Back in September 2019, Senate Majority Leader Mitch McConnell (R-KY) moved to insert language into a congressional spending report that calls on the Food and Drug Administration (FDA) to clear a path for the lawful marketing of hemp-derived CBD products.

In draft language shared by the U.S. Hemp Roundtable on Tuesday, the senator is asking FDA to “issue a policy of enforcement discretion with regard to certain products containing CBD” within 120 days. Industry stakeholders say this will clarify rules so that banks are more willing to service CBD companies.

Hydrophobic vs. Oil-based Products

Starting out, all CBD products were hydrophobic/oil-based products. CBD was initially available in two main forms- curde or purified oil extract, or oil soluble powder. These oil-based products were the easiest to make, and required the least amount of effort. All of the previous applications for CBS were the path of least resistance. With the passage of the 2018 Farm Bill, there was a flood of companies looking to be the first to market. The target audience for CBD products were all true CBD believers. Taste was less important than the medicinal properties of it.

As we move into the next generation of CBD products, we’re seeing more variety in the forms that CBD is offered in such as isolate, powdered, crystal, oil, and more. This variety in forms allows greater control over potency and purity. We’re moving from purely “Medicinal” products to more “Lifestyle” product categories. Some new lifestyle products we’re seeing are RTD Beverages, Shots, Infusions, Sleep Aides, Teas, and Lotions. We’re also seeing food products like mints, candies, gum, and chews.

Water Soluble CBD

Unlike the first generation of oil-based products, new water soluble CBD helps reduce stability problems and increases bioavailability. More refined CBD means less variation in consistency. A lower potency with water soluble products makes it easier to flavor these products.

Growing the category from just the “True Believers” and “Innovators” to begin to serve the “Early Adopters” requires a shift in product development. However, there’s a few hurdles in order to move past that initial 2.5% of the market. Kristen Nichols, from MJBiz Magazine, said, “There’s more to crafting a winning CBD beverage than figuring out how to get the cannabinoid into liquid, though. The bigger challenge is making a beverage people want to drink. Consumers want a tasty beverage that competes against fruit juices or heavily sweetened energy drinks, not something that tastes like medicine.”

Terpenes

This is where terpenes enter the picture. Terpenes are aromatic oils found in many plants. These include cannabis varieties that can have distinctive flavors like citrus, berry, mint, piney, nutty, grassy and bitter. Over 100 different terpenes have been identified in the cannabis plant, and every strain tends toward a unique terpene type and composition. There are many factors that influence the taste profile of cannabinoids, including climate, weather, age and maturation, fertilizers, and soil type. Luckily, terpenes can be removed from CBD, but it’s easier to work with them than against them. For example, caryophyllene has a spicy, woody, pepper aroma. Some sample flavors that work with peppery terpenes are peppermint candy, mango chili pepper, cinnamon clove, and hot tamale.

When working with flavors and CBD, formulation will be specific to the strain, source, and delivery method. What you are tasting in CBD products… isn’t pure CBD. It’s the associated terpenes, compounds, chemicals and carriers of that particular ingredient source. As production and processing of CBD improves, the flavor profiles of the CBD of tomorrow won’t be the same as the CBD of today.

If you have unwanted taste in your CBD, an effective way to block unwanted taste attribute is to confuse the tongue with both different and like sensations. Bitter blockers can be sweet, sour, salt, bitter, or umami. Stevia and monk fruit or malic acic can also mask the taste. It’s important to consider the concentration of your CBD. Flavoring a 10% CBD solution is 90% easier than flavoring an 80% CBD solution. In order to flavor a solution, you must consider dilutions, carriers, delivery method, and emulsions. You must also consider water soluble ingredients that you choose to add to your CBD.

In Conclusion

There’s lots of aspects that go into making a good CBD product. With so many changes happening in the industry, Sensapure can be a great resource to help perfect your product. Send your approved CBD ingredient to our flavor lab to use as the source of your CBD product. Its use in a base product can make a significant difference in determining the best flavor solution. Give us a call to schedule a consult today.

Food Industry Regulation: In-Depth with Labels

May 17, 2020 By Scott Rackham Leave a Comment

Food Industry Regulation: In-Depth with Labels

Food is all about flavor. It’s an important characteristic of the food we eat every day. You know how fresh foods taste when you make them at home? Fresh bread right from the oven, fresh squeezed orange juice, warm and buttery popcorn. But you can’t always get those fresh flavors, which is where processed foods come in. However, the preservation methods that give processed foods shelf life tend to reduce flavor. So food manufacturers turn to add natural flavors to enhance or maintain the flavor of the food after it’s processed. With that in mind, how do you classify these flavors on labels?

Consumers are getting smarter and savvier when it comes to their food. Regulations for labels constantly change. Both closely examine labels and the requirements for foods to claim certain tags. Consumers also tend to develop more brand loyalty when they feel confident in a food’s ingredient claims. Ensuring you understand the terminology used in specific labels helps classify what your product’s flavor is called on a label. Take a look at our breakdown below to see where your product falls in the category of flavor labeling.

Here’s a list of descriptions of a few key flavor labeling terms used (using Strawberry as an example):

Natural Strawberry Flavor:

Flavors labeled “natural” must only have natural ingredients from the flavor you claim on the label. In this example, the flavors only come from real Strawberries. This means the essential oil, essence or extractive, protein hydrolysate, or any product of enzymolysis, is derived from a strawberry.

Natural Strawberry (With Other Natural Flavors):

For this label, a flavor contains all natural flavor ingredients, but the flavors are derived from Strawberry as well as other natural flavors. In this instance, Natural Strawberry might be flavored with compounds derived from other berries such as Apple, Raspberry, Blueberry, Pear, etc.

Strawberry Type Flavor:

“Type” appears on labels when you create a flavor from natural ingredients without using the actual label’s flavor. For example, a Strawberry Type flavor is made entirely from natural flavor combinations like Apple, Raspberry, and Pear, but no Strawberry. It’s important to remember this flavor is still derived from all natural ingredients.

Artificial Strawberry Flavor:

You use this particular flavor label when you combine artificial “Strawberry” compounds with other synthetic ingredients. Artificial flavors are made from non-food sources while natural flavors come from foods or other edible things. The flavor source can contain another natural flavor besides Strawberry, but if the label says “artificial” in it, it includes synthetic “Strawberry” ingredients as well.

Natural and Artificial Strawberry Flavor:

Like it’s name suggests, Natural and Artificial Strawberry flavor contains flavors that naturally come from Strawberry plus other artificial ingredients. The natural flavors come from Strawberry or Strawberry derivatives, or other flavors from a natural source.

Where does your product fit in the list of terminology? Do you have any questions about the flavors in your product? Or want to make any adjustments? Our world-class flavor library and top-rated flavor chemists are ready to help. Call us today to get started.

Hot Trend: Summer Alcoholic Popsicle Ideas

April 23, 2020 By Scott Rackham

Hot Trend: Summer Alcoholic Popsicle Ideas

Looking to change up your next party with fun new summer alcoholic popsicle ideas? Yep, one of the hottest trends as we head into warm summer days and long summer nights, is boozy popsicles. Cocktail popsicles turn up the fun factor and are a cool, leveled up version of your favorite childhood treat. And we’ve got the flavor profiles you need for all of your summer’s alcoholic popsicle ideas.

Of course, our favorite part of these boozy ice pops, are all of the flavor possibilities. A peach schnapps pop would be exquisite while lounging beside the pool. Or you may go for the mint julep – a refreshing, cool mint combined with a simple bourbon is even more delicious when frozen. We also think a sangria with all of it’s fruity flavors would be a great choice. And not to be forgotten, a classic citrus combination of orange and peach accompanied by white wine is always a win. Margaritas are also a fantastic, slushy way to cool off this summer, and lend themselves well to being frozen into popsicles. There’s endless summer alcoholic popsicle ideas when it comes to margaritas, just start with a base such as watermelon, peach, apple, strawberry, and you’re good to go!

Also jumping on this trend are companies in the food and beverage industry. For example, many bars are offering popsicles as menu items- just blend up a medley of mangoes, citrus, berries, even veggies, and add a splash of wine or vodka, and they’ve got a trendy, Instagram-worthy menu item. Other restaurants are looking to alcoholic drinks to get inspiration for their dessert menu, and combining alcohol with the nostalgia of childhood- vodka and gummy bear popsicles have been a popular menu item at up and coming niche restaurants.

Alcoholic popsicles are a great way to serve something unique at your next backyard BBQ or party. And good news! They’re so simple to make. Below is one of our favorite recipes for this hot trend. If you have your own ideas for your own summer alcoholic popsicle ideas or flavor combinations, give our flavor library a glance to see how we can help you. We’d love to hear what you’re working on, or what popsicle you’re planning on making this summer.

Strawberry Mojito Pops (recipe from Delish.com)

YIELDS:6

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

1/2 c. rum

3/4 c. chopped strawberries

2 c. limeade

4 oz. fresh lime juice

8 mint leaves, chopped

6 wooden popsicle sticks

DIRECTIONS

Mix all ingredients together then evenly divide mixture into popsicle molds.
Chill popsicle molds in freezer for about 20 to 30 minutes or until liquid is slightly frozen.
Add wooden popsicle sticks and freeze overnight.
Run warm water over molds to loosen popsicles and serve.

Top Summer Citrus flavor trends

April 23, 2020 By Scott Rackham

Top Summer Citrus flavor trends

Every year, we try and predict the top flavor trends for the season. Right now, we’re seeing a lot of citrus coming up for summer. Flavors are leaning toward being fresh and simple for summer. As the world focuses on “better-for-you” options, citrus helps brands bridge that gap of health and flavorful products. These citrus also offer an elevated boost of vitamin C that is appealing to health-conscious consumers.

Exotic Citrus

Lemon and lime will always be a staple in the citrus profile category. There will also be more exotic citrus flavors taking center stage this summer. Blood orange, nectarine and passionfruit are seeing a rise in popularity. They’re a great way to add strong flavor to a product without using much to achieve that bold profile. These exotic flavors will become more common. Passionfruit and nectarine add a fresh sweetness that is light but strong. Tart profiles such as blood orange and apricot will be a great compliment to sour and tangy flavors. Citrus is a great way to keep flavors fresh- something consumers will search for through the summer.

Different beverages we’re seeing this trend in are the sparkling water and alcoholic drinks. Seltzers and mineral waters are starting to come out with bright bold citrus flavors for the summer. But they still keep a healthy image because of the light and fresh profiles citrus flavors bring. To keep consumers feeling brave to branch out to new flavors, brands are mixing flavors. They’re combining more popular flavors such as lemon and lime with lesser-tried flavors such as guava and passionfruit.

According to an article in Food and Business News, “Exotic fruits from Latin American and Southeast Asian countries will continue to be a fast-growing flavor category,” said Holly McHugh, marketing associate, Imbibe, Niles, Ill. “Up-and-coming flavors include passionfruit, guava and dragon fruit.”

Alcoholic Drinks

Alcoholic drinks are also adding citrus to drinks to keep flavors feeling fresh and adventurous for summer.

Citrus also lends itself well to the “clean label” trend we have been seeing. Natural flavors that show “natural” ingredients give consumers a peace of mind they’re longing for in our current climate. Transparency in labels is easier when you’re using one of our custom built flavor systems. Citrus flavors always looks fresh and clean on labels and give consumers a sense of comfort. Consumers are looking for products that optimize that healthier lifestyle. Consumers also tend to associate these kinds of flavors with wellness. As a consequence, they see products with associated flavors as “better-for-you,” clean label products.

Transparency has, time and time again, proven to be important to consumers. With health and wellness driving current trends, consumers are looking for drinks that optimize nutritional value and support healthier living. As demand continues to increase for natural flavors, citrus and exotic citrus are becoming prevalent as flavorful additions. More health-conscious trends reflect a market shift towards flavors that maximize quality and functionality while packing a punch. Citrus and exotics, as flavors, have the advantage of delivering on both. Let us help you create a citrus flavor that is light and fresh without compromising on bold flavor.

Summer Flavor Trends

April 23, 2020 By Scott Rackham

Summer Flavor Trends

Well, the year 2020 has already brought many surprises. While we can’t predict much of what’s in store as far as daily life goes, we do know one thing. Flavors will still be here and an important part of daily life. In a time with so much uncertainty, bold, bright flavors can provide a sense of normalcy and consistency. This year, we are predicting a rise in a few unique flavors for summer flavor trends that would be useful to keep in mind as you work to meet consumer demand in business.

As far as consumer behaviors go, we’re seeing a trend similar to our current global climate. Technomic’s 2019 Flavor Consumer Trend Report found that 40% of 18–34 year olds are branching out to find new or unique flavors. In their findings, 80% of all survey respondents said that they either “actively seek out flavors to try on a regular basis” or “like trying new flavors from time to time” (Technomic 2019). This summer is a great time to add variety to your flavors. People are looking for something new to provide entertainment in a time that can otherwise be somewhat mundane from day-to-day. New flavors will provide a reinvigorated interest in your brand.

Shannon Cushen, marketing director at Fuchs North America, said “Consumers, specifically millennials and Gen Z, get bored incredibly easy these days. They are always seeking out new and different flavors and taste sensations.”

Top summer flavor trends we’re seeing right now are florals, earthy, hot, and tangy. Let’s dive into each of these more.

FLORAL

Snacks, beverages, and bakery industries are leading the way in floral flavors. According to IFT.org, in Q3 2017 and Q3 2018, there were 4,495 product introductions globally using floral flavors. We’re seeing an upswing in classical flavors like lavender and rose, as well as newer flavors like hibiscus, rose, cherry blossom, orange blossom, and jasmine. In addition to their health benefits, florals can bring a beautiful visual element to foods and beverages. In the day and age of Instagram and visual appeal being as important as taste, consumers eat with their eyes as much as they do their stomachs. Product taste is what makes the consumer return, but the visuals play an important role in persuading them to even select that product in the first place. Brands should absolutely explore how to play up floral flavors and visual appeal.

EARTHY

With the rise in health-conscious consumers, any flavors that hint at earthy, natural flavors will be a popular summer flavor trend. Think herbs, spices, roots, and other botanical flavors. Several of the fastest-growing herbs and spices, such as turmeric and cumin add a rich flavor to products. Turmeric is now appearing in a multitude of products and recipes—from lattes to savory roasted carrots with turmeric and cumin. Even golden milk is gaining popularity because of it’s rich golden color and bold flavor.

HEAT

When it comes to heat, consumers want a more complex variety than they’ve seen before. This hyper-specificity comes from the desire to learn more fully about what they are eating and consuming.

TANGY

Japanese flavors are gaining popularity, and one flavor is going to be hitting the Western world in a big way- yuzu. Yuzu is a tart Japanese citrus fruit that tastes like a cross between a lime and a grapefruit. It’s a unique combination of familiar flavors which gives consumers the confidence to branch out and trying something new. Already popular in fine dining, beverages and confections abroad, yuzu is starting to pop up in savory applications and snacks. As yuzu starts to appear on more U.S. menus, experts predict it will begin filtering down to mainstream products like marinades and dressings or alcoholic beverages.

As you look to adapt to upcoming summer flavor trends, we have a few suggestions on how to implement these new flavors. “Much like all trends, we see that people are more comfortable trying new flavors in one of two ways,” explains Cyndie Lipka, master flavorist at Prinova USA, a Nagase Group Company. “One is if they are supported with other flavors that they enjoy, as a flavor combination. The second is to realize or associate it as something close to what they already know and love.”

Because of the low cost of snacks, it is a great place to introduce new flavors. If consumers want to try something new, snacks are low-cost, low-risk financially. And if they like what they try, they’re more willing to branch out and try more new flavors.

We’re looking forward to seeing how you incorporate new flavors into your products. Our vast flavor library and our knowledgable flavor chemists are great resources as you look to expand your flavor profiles.