Why Dill Pickle Is One of 2026's Most Unexpected Flavour Trends
From classic condiment to flavour phenomenon
Few flavours have experienced a rise as rapid and unexpected as dill pickle. Once considered a simple accompaniment to sandwiches and burgers, dill pickle has evolved into a global flavour trend appearing across snacks, beverages, desserts and restaurant menus. While the trend has been most visible in the United States, its influence is beginning to spread internationally as brands explore consumers’ growing appetite for bold, unconventional flavour experiences.
Why is dill pickle becoming so popular?
Several consumer trends are driving its popularity. Today’s consumers, particularly younger generations, are actively seeking distinctive flavour experiences that balance familiarity with novelty.
Dill pickle delivers a unique combination of:
- Acidity
- Saltiness
- Herbal notes
- Fermented complexity
It also aligns with wider flavour trends, sitting comfortably alongside flavours such as hot honey and kimchi. Social media platforms have further accelerated its growth, helping unusual combinations such as pickle lemonade and pickle-inspired drinks gain significant attention.
Beyond crisps: where could we see dill pickle next?
The opportunities extend far beyond traditional savoury snacks. Dill pickle is now appearing in:
- Crisps and popcorn
- Pretzels and crackers
- Burgers and chicken sandwiches
- Dips and dairy products
- Beverages and cocktails
- Gummies and confectionery
Perhaps most interestingly, there is growing potential within sports nutrition and functional products.
Consumers already associate pickle juice with hydration, electrolytes and athletic recovery, creating opportunities for brands to develop:
- Electrolyte beverages
- Hydration powders
- Functional gummies
- Sports chews
- Recovery shots
- Savoury high-protein snacks
What does this mean for manufacturers?
The greatest opportunities may lie in products that balance novelty with everyday appeal. Consumers are increasingly willing to experiment with bold flavours, but long-term success often depends on creating products they will return to again and again.
At TasteTech, we are always exploring emerging flavour trends and how they can be translated into commercially viable applications. As part of our own experimentation, our NPD team has even been developing mini dill pickle-shaped gummies to explore how this distinctive flavour profile could work within confectionery applications.
The dill pickle trend demonstrates how a familiar ingredient can be reinvented for a new generation and transformed into a versatile flavour platform with exciting potential across multiple categories.
Download the full trend report
Our team has explored the rise of dill pickle in more detail, including examples from foodservice, beverages, sports nutrition and future product opportunities. The full report by Kieran Sargent our NPD Technologist can be downloaded here: 👉 pickle trend article
Balancing cost, consistency and flavour performance in modern formulations
Unstable cocoa prices and increasing formulation complexity are making it harder than ever to deliver a rich, consistent chocolate flavour for manufacturers, that’s affordable for the consumer.
Chocolate remains one of the most recognisable and widely loved flavours in both bakery and nutrition products. However, fluctuations in cocoa pricing, variability in raw materials, and ongoing pressure on margins mean that relying solely on cocoa is no longer the most efficient or sustainable approach, as it is hard to predict.
As a result, we are increasingly exploring how chocolate flavour systems can enhance, support, or partially replace cocoa for manufacturers, without compromising on flavour.
The Challenge of Chocolate Flavour Formulation
Developing chocolate-flavoured products today requires balancing several competing priorities:
- Delivering a rich, indulgent chocolate profile
- Managing ingredient cost and supply variability
- Maintaining batch-to-batch consistency
- Ensuring performance across different applications
These challenges are particularly pronounced in:
Bakery applications
Where high temperatures and processing conditions can impact flavour performance and stability.
Nutrition products
Where protein and functional ingredients often introduce bitter or off-notes that need to be masked effectively.
A Smarter Approach: Chocolate Flavour Systems
Rather than relying entirely on cocoa, many manufacturers are adopting a more flexible formulation strategy using chocolate flavour systems.
These systems can:
- Enhance overall chocolate perception
- Add depth and complexity to cocoa-based formulations
- Mask off-notes from proteins and functional ingredients
- Improve consistency across production batches
- Reduce overall cocoa usage and cost-in-use
When used correctly, flavour systems work alongside cocoa, or in some cases reduce dependence on it, while still delivering the expected sensory experience.
Application Examples
Bakery
In bakery applications, chocolate flavour must withstand heat processing while maintaining a well-rounded profile.
Flavour systems can be used to support cocoa or build a fuller chocolate profile with lower cocoa dependency.
Recommended flavour profiles:
- T4149 (Natural flavour) – milky, sweet and well-balanced
- 208986 (Flavouring) – classic milk chocolate profile
- 205896 (Flavouring) – subtle notes that enhance and deepen cocoa systems
Nutrition
In nutrition products, flavour plays a critical role in masking off-notes and improving overall palatability—particularly in high-protein formulations.
Recommended flavour profiles:
- 42721 (Natural flavour) – rich chocolate milk profile, ideal for whey systems
- T4149 (Natural flavour) – malty, creamy notes that help round out formulations
These solutions help create a smoother, more enjoyable taste experience in challenging formats such as protein powders, bars and ready-to-drink beverages.
Why Manufacturers Are Reducing Cocoa Reliance
More manufacturers are rethinking their approach to chocolate flavour due to:
- Volatility in global cocoa pricing
- Increased pressure on product margins
- The need for greater formulation consistency
- Demand for scalable, cost-effective solutions
Flavour systems provide a practical way to maintain product quality while improving cost control and production efficiency.
How TasteTech Supports Chocolate Flavour Optimisation
At TasteTech, we work closely with manufacturers to optimise chocolate flavour across bakery and nutrition applications.
Our support includes:
- Selecting the most suitable flavour profile for your application
- Balancing flavour in complex formulations
- Masking off-notes in protein and functional systems
- Ensuring flavour performance through processing and shelf life
Get Expert Support
If you’re looking to optimise chocolate flavour while managing costs and maintaining quality, our technical team can help.
Get in touch to discuss your formulation challenges or request flavour samples
Take a walk through your local supermarket and you’ll see pistachio everywhere. The little green nuts have made a big impact on food and drink over the last few years, and the trend shows no signs of slowing down. In this article, we’ll take a look at the drivers behind the pistachio trend, the reasons it became so popular, and the downsides of a global food obsession.
Pistachios are an important part of Middle Eastern cuisine and culture, with around 50% of global pistachio production taking place in Türkiye and Iran. They have been used to add colour and flavour to Middle Eastern dishes for thousands of years. And now, the rest of the world has caught on.
The Rise of Pistachio
Search data and social media mentions show that the pistachio’s popularity has been slowly growing over the last few years. In 2021, Starbucks launched their limited-edition Pistachio Latte, available only for a few weeks. It has reappeared on their winter menu every year since.
Then, in April 2022, Lafayette Grand Café & Bakery in New York launched their range of Supreme croissants, including a pistachio variety which quickly went viral on TikTok.
Dubai Chocolate
That same year, the now iconic Can’t Get Knafeh of It bar was launched in the UAE by FIX Chocolatier. A TikTok video posted in December 2023 by influencer Maria Vehera launched the product into the limelight. Dubbed Dubai Chocolate by fans on social media, the original bar is inspired by the Middle Eastern dessert Knafeh, with a filling of pistachio cream, tahini and filo pastry.
FIX produces around 500 bars a day – each of which retails for £15 – and they regularly sell out in minutes. This exclusivity has only increased consumer demand for the product, giving it cult status among fans. The bar’s popularity has spawned a range of copycats, from small confectioners to household brands, which are available in supermarkets including Waitrose, Lidl and Morrisons.
A Sign of the Times
Pistachio’s popularity wasn’t just down to luck. Several wider trends in the food and drink industry have helped to boost its profile, both on and off social media.
Bold Colour
Eye-catching, “Instagram-friendly” colours perform well, and especially resonate with younger generations who are looking for bolder choices. Pistachio’s bright green colour is a great example of this, leading many brands to incorporate not only the flavour of pistachio, but the colour too. We’ve also seen this happening recently with matcha.
Global Inspiration
Consumers are looking further afield for flavour inspiration, with ingredients like yuzu, tamarind and miso becoming more popular across Western markets. Pistachio’s roots lie heavily in Middle Eastern cuisine, and as consumers become more culturally aware, we are seeing regional ingredients used more widely across the world.
Trending Flavours
Pistachio’s mild, creamy flavour means it pairs well with a range of other popular flavours, such as:
- Blonde chocolate
- Rose
- Raspberry
- Cardamom
- Lemon
Premiumisation
Pistachios are an expensive ingredient to produce, so products containing them need to be worth the increased price tag. At the same time, consumers are looking for more premium versions of their favourite products, so pistachio is an ideal ingredient to meet this need.
Going Green
As a result of all this, consumers are looking for pistachio products, and brands are happy to supply them. We are seeing pistachio-based NPD across many different areas of the food and drink industry.
One of the major growth areas is in pistachio creams, spreads and butters. These are particularly popular with home bakers and those who want to add some pistachio flavour to their favourite treats.
Chocolate confectionery has also seen a plethora of NPD, with big brands like Lindt and Ritter Sport adding pistachio varieties to their range. Marks & Spencer have even created a pistachio version of their viral The Big Daddy chocolate bar.
In coffee, we are still seeing brands attempt to emulate the popularity of Starbucks’ Pistachio Latte. Kenco recently announced the launch of their new, limited-edition Dubai Chocolate Style Latte sachets, which can be enjoyed either iced or hot.
Supply Chain Shortages
Of course, when the whole world wants to get its hands on one ingredient, there will be an impact on the supply chain. A global pistachio shortage has seen prices rise from $7.65 per pound in April 2024 to $10.30 per pound in April 2025.
In the US, the world’s biggest exporter of pistachios, supply fell by 20% in the year to February 2025. In California, some almond farmers have begun producing pistachios instead, but these won’t be harvested until September 2025.
Meanwhile, the world’s second largest producer, Iran, exported 40% more pistachios to the UAE in the 6 months to March 2025 than it did in the previous 12-month period.
What’s next?
After the worldwide success of pistachio and Dubai Chocolate, the food and drink industry is keen to see what the next big phenomenon will be.
One contender is Angel Hair chocolate. Launched in December 2024 by Belgian brand Tucho, Angel Hair chocolate has a white chocolate shell which is dyed pink and filled with pistachio cream and a type of Turkish candy floss known as Pişmaniye, or ‘angel hair’.
Angel Hair chocolate already features in thousands of posts across social media. But while its bold colour and Middle Eastern roots might make it a favourite online, only time will tell if it can take on the mighty pistachio.
Sour gummy sweets have long been a favourite with kids and grown-ups alike. That iconic zingy flavour is achieved by coating the gummy in a mix of sugar and powdered acid. But over time, a chemical reaction called acid hydrolysis occurs, leading to sugar inversion. This causes the sweet to appear sticky and wet – and much less appealing to the consumer.
The CoreShell Difference
Our CoreShell encapsulation technology involves coating the acid particles in a lipid barrier, which protects them from humidity and moisture until they can be enjoyed by the consumer. This results in an extended shelf-life, and a longer-lasting sour flavour.
CoreShell encapsulation offers:
- High-quality granular particles of between 400 – 1500 microns (depending on product)
- Superior protection against moisture, keeping active ingredients dry and crystalline
- Quality throughout shelf life of product by reducing hygroscopic nature of core materials
- Reduced rate of reaction between incompatible ingredients, giving ability to control when product reacts
Click here to find out more about the CoreShell range.
How to Find Your Perfect Encapsulated Acid
Our CoreShell encapsulated confectionery acids contain an active acid level of up to 95% and can utilise a range of coating materials depending on your requirements.
Citric acid occurs naturally in citrus fruits, and so pairs well with applications using lemon, lime, orange or other citrus flavours. Malic acid works well for stone-fruit or berry flavoured sweets.
When choosing a coating material, the most important factor to consider is the required melting point. Palm oil has a melting point between 42°C and 60°C, while hydrogenated palm oil melts at about 60°C. We’ve been certified by the Roundtable on Sustainable Palm Oil, so we only use segregated palm oil to encapsulate our products.
For applications requiring a higher melting point, we can also encapsulate using hydrogenated sunflower oil, which melts at around 70°C.
Our New Encapsulated Acids Whitepaper
We recently carried out a series of studies to prove the efficacy of CoreShell encapsulated acids for sour gummies. Our latest whitepaper lays out our findings.
We set out to identify:
- Whether encapsulated acid has an effect on the inversion of the confectionery
- Whether the encapsulated acid has an effect on perceived acidity
- Which acid is most effective at preventing sugar inversion and retaining perceived acidic intensity
The first study set out to compare the perceived acidic intensity in the flavour of the gummy over a period of 150 days, between a gummy encapsulated in free acid and one encapsulated in CoreShell acid. The results show that CoreShell acids retain 95% more acidity compared to free acid after 150 days.
The second study looked at the difference in sugar inversion over a period of 150 days, between a gummy encapsulated in free acid and one encapsulated in CoreShell acid. The results show that CoreShell acids significantly reduce sugar inversion compared to free acids, even after 150 days.
You can download and read the full Encapsulated Acids Whitepaper here.
Click here to request a sample of our CoreShell encapsulated acids.
What does snacking mean to you? For some people, snacking is simply a way to top up calories between meals. But for most of us – according to Mondelez’s 6th annual State of Snacking report – it’s a whole lot more.
Snacking is universal. The State of Snacking report shows that 91% of global consumers enjoy at least one snack per day. They are looking for the right snack to enjoy at the right time, with the right people. And while they are loyal to their favourite brands, they are always looking for something new to try.
At TasteTech, we manufacture encapsulated ingredients and flavourings for use in confectionery, bakery, and nutritional products – so snacking is a big part of our (and our customers’) business.
Snack Time
Our attitudes towards food are shifting. Where once the norm was three meals a day, now 71% of Gen Z and Millennials prefer to eat many small meals throughout the day. This figure has grown 8% compared to last year.
In today’s busy world, taking the time to enjoy a favourite treat has also become an act of self-care. 81% of respondents agree that they snack “to find quiet moments to myself, or ‘Me Time’”.
Finding time for a snack is one thing, but location matters too. When asked if they “consider the location or context of snacking while choosing the snack”, 73% agreed.
But they don’t always get it right, with only 53% saying they can regularly find the best time of day for a snack, and 52% saying they can find a snack in the right moment to meet their needs at the exact time.
So, whether they’re tucking into a sharing bag with friends, or grabbing something on the go, consumers are craving those perfect moments for snacking.
The Joy of Snacks
Foods and flavours have a strong link to memories and our sense of identity. Nostalgic flavours have seen a resurgence globally over recent years, and the trend shows no signs of slowing down.
79% of global respondents agreed that “snacks evoke memories of my childhood home”, while 78% said they “like sharing my favourite childhood snacks with others.”
Consumers often crave familiar flavours for a feeling of comfort during difficult times, with 77% agreeing that “snacking is one of the few indulgences I have these days”. In today’s fast-paced world, many consumers see snacking as an opportunity to slow down and take time for themselves.
Savvy Snackers
During times of economic uncertainty, consumers will often prioritise buying small indulgences – like their favourite snacks – to provide comfort and self-care.
This has been the case over the last year when, while consumers are battling against inflation, they are still willing to pay for snack items, especially those they are already loyal to. In 2022’s State of Snacking Report, 75% of respondents agreed that “I always find room in my budget for snacks.”
In 2024, 59% of respondents said they had to change their snack purchasing habits due to inflation, and 66% said that they are “willing to visit multiple stores to find my favourite snacks”.
It seems that brands have been able to meet this need, with 94% of consumers agreeing that they can find a snack that fits within their budget.
And while brand loyalty is important – 80% said they have been loyal to certain snacks/brands for a long time – consumers are still interested in trying something new.
91% of respondents said they would be willing to try an alternative to one of their favourite snacks, and 81% would be willing to switch brands if a new snack is better than their current one.
Mindful Snacking
Consumers are increasingly interested in learning about the ingredients in their food and are looking for quality nutritional value – 78% prefer brands that prioritise quality ingredients over calorie counts. 74% said they prefer snacks with high quality of nutrition, rising to 80% among millennials.
We have also seen attitudes to healthy eating changing over the last few years, and the data shows this. Consumers are more likely to check the label for beneficial ingredients, rather than looking for those they are trying to avoid. This reflects a wider trend of consumers moving from restriction to moderation.
Sustainability is another important factor, especially for younger consumers. 33% of Gen Z and Millennial respondents have been paying attention to the sustainability of their snacks over the last 12 months.
Snacking is becoming more and more important to consumers and their wellbeing. There are opportunities for manufacturers to target snacking moments and tapping into the joyful nature of snacking.
Price sensitivity is less important for snacking but making sure your products are accessible reduces the likelihood that your loyal customers will seek out an alternative. High-quality and sustainable snacks will only increase in popularity as consumer become more invested in these values.
To find out how our products can solve your manufacturing issues, get in touch here.
You can read and download Mondelez’s State of Snacking report here.
A coating of malic or citric acid is a great way to add some zing to your products. But how can you stop an unwanted reaction with invert sugar?
Unfortunately, the acids can easily absorb moisture and react with sugar, causing it to invert. This can give the appearance that the sugar has ‘melted’, resulting in unappealing products left in bags, sat on shelves. Let’s take a look at what invert sugar is and how this problem can be solved.
What is invert sugar and what causes it?
Invert sugar has a high rate of water retention. It is often used in baking to help reduce the loss of moisture during the baking process. It is sucrose that has been broken down into its constituent parts, glucose and fructose and has a consistency similar to honey.
Sugar can invert by reacting with acid, a process called acid hydrolysis. For this reaction to take place the acid and sucrose molecules need to come into contact with each other. Perfectly dry molecules will take a considerable amount of time to react, however water acts as a fantastic solvent and accelerates the process, forming the sweet liquid known as invert sugar.
How does this impact confectioners?
With sour sweets, sugar is often blended with citric or malic acid and applied to the outside of the sweet. Over time, moisture can either be drawn out of the sweet or from the air (especially in humid climates) providing enough moisture to act as a solvent. The inversion process then continues, causing sweets to look ‘wet’ or ‘sweaty’, with consumers believing them to be past their best and leaving them on the shelf.
However, it isn’t just the appearance that can be affected by this process. One of the reasons we perceive the astringent sourness in acid is due to it absorbing moisture from your mouth. If the acid is already moist then less moisture will be absorbed, leading to less astringency being perceived.
Providing the solution to invert sugar
One way to prevent the inversion process is our CoreShell encapsulation technology. CoreShell forms a strong barrier or a ‘rain coat’ around the acid particles, protecting them from moisture (see diagram).
CoreShell offers superior protection against moisture, keeping active ingredients dry and crystalline.
This prevents the inversion reaction from taking place, so the finished product looks great, lasts longer on the shelf and still has that sour zing that consumers expect.
Get in touch today to find out how TasteTech can solves your sugar inversion problems.
This article was originally written in March 2017.
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CoreShell's effect on the water absorption rate in hot and humid conditions.
Encapsulated fruit acid, typically malic and citric, is used in confectionery to ‘sand’ the outside of gummies and jellies. They are pre-mixed with sugar to provide a visually appealing coating that delivers an initial burst of sweetness and sourness. The problem with using a coating of this nature is that the confections are then particularly susceptible to moisture.
Fruit acids are highly hygroscopic and can absorb water from the air; this is especially problematic in hot and humid conditions. Upon absorbing water, the acid particles swell and become sticky, giving them a ‘wet’ look and the shelf life of the confection is reduced.
The presence of water molecules on the surface of the sweet can also enable sugar in the coating to invert. A sucrose molecule will split into glucose and fructose in the presence of water and acid. Fructose itself is highly hygroscopic and will, in turn, attract more moisture to the surface, creating a positive feedback cycle, accelerating the decline of the sweet.
To reduce the hygroscopicity of the acid, different barrier materials can be used to coat the acid particles. These coatings resist the entry of water molecules into the acid, reducing their hygroscopicity and extending the product’s shelf life. This study aimed to determine which barrier material provided the best protection.
The study compared the water absorption of encapsulated and un-encapsulated malic and citric acid when exposed to hot and humid conditions (30°C, 60 RH). In both instances, two different barrier materials were used, palm oil and GMS (glycerol monostearate). For each of the encapsulates, 90% by weight was acid and 10% barrier material. The unencapsulated acids were the same grade and granular size used in the encapsulated versions.
Method
20g of each encapsulated fruit acid and 18g of each unencapsulated acid were weighed into a plastic beaker. Each acid was weighed out three times, giving a total of 9 beakers per acid type.
- 3 x 20g – 90% Encapsulated with palm oil
- 3 x 20g – 90% Encapsulated with GMS
- 3 x 18g – Un-encapsulated
Each beaker was then placed inside an improver oven at 30C, RTH 60% for 6 hours. The weight of each beaker was recorded every hour. The increase in the weight of each beaker shows how much water each acid had absorbed.
Results
The results indicate that less water was absorbed by the encapsulated fruit acid when compared to the unencapsulated versions (Fig. 1 and Fig. 2). Using a paired T-Test, these differences were shown to be statistically significant, demonstrating that the addition of 10% barrier material is sufficient to significantly reduce the amount of water absorbed by each type of acid. This suggests that using either palm or GMS encapsulated fruit acid will extend the shelf life of a coated confection when exposed to hot and humid conditions (30°C, 60% RH) for over 6 hours.
To determine whether there was an advantage of using palm fat over GMS to encapsulate the two different acids, a paired T-Test was used to identify whether the differences were statistically significant or due to random chance. The test showed that GMS encapsulated malic acid significantly (P<0.05) absorbed more water than the palm version, indicating that the palm encapsulate outperformed the GMS version (Fig 1).
However, the palm encapsulated citric acid absorbed more water than the GMS version (Fig 2). This was the opposite result compared to the malic acid. The differences were not deemed to be statistically significant and can therefore be attributed to random chance.
Conclusion
These results demonstrate the significant positive effects of CoreShell for encapsulated fruit acid, and the water absorption rate of both malic and citric acids in hot and humid conditions. Throughout our test, the amount of moisture absorbed was significantly reduced across all acids when an encapsulation barrier was used, which should substantially improve the shelf life of the confection.
If you have any questions or would like to try our CoreShell acids with your product, you can request a sample or get in touch.
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Mint is one of the most globally popular flavours. Its use as an ingredient can be traced back to the 18th Century. Nowadays, mint flavourings are commonplace particularly within confectionery products such as hard and soft candies, chocolate and, of course, chewing gum. Mintel tells us that mint flavours are commonplace within ten categories of new confectionery products launched. In new product development, mint flavours have never been so popular.
Here at TasteTech, we’ve been developing a new range of encapsulated mint flavourings in powder form, including natural options. Our new mint flavour portfolio harnesses the unique properties of a variety of mint profiles in three encapsulated delivery systems – spray dry, matrix particle and flavour8.
The range means our customers can create new and exciting products with interesting sensations. They can utilise the unique properties of mint flavours, without the problems normally associated with liquid mint flavours.
Rob McCarthy, our Product Manager for confectionery, said “We know how difficult mint flavours are to use in application, however they are incredibly popular to consumers. Our encapsulation technology helps make mint flavours easier to use and delivers some stunning results, particularly in chocolate and chewing gum.”
We’ve created a new mint flavourings sample pack to make the selection process even easier. It’s filled with ready-to-taste compressed tablets in seven varieties of mint. So, whether sweet or fresh, herbal or clear – we have the mint for you.
To order your mint sample pack, get in touch.
Find out more about our confectionery products, click here.
Find out more about our chewing gum products, click here.
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One of the benefits of our flavour8 technology is that it offers up to 3x shelf stability when compared to other flavour formats. To evaluate how flavour8 technology extends the shelf life of flavour oil, we have carried out the following study comparing the two flavour systems.
Purpose and method
To establish the potential shelf life of flavour8 we use an Anton Paar RapidOxy Oxidation Stability Tester, which works on the principle that as the sample consumes oxygen through oxidation, the pressure within the chamber drops. This decrease in pressure over time can then be correlated to a predicted shelf life for the product.
The study was carried out using a 0.6g sample of unencapsulated flavour oil. As flavour8 is an encapsulated powder with 50% active material, a 1.2g sample using the same flavour oil was used for the test.
The Anton Paar RapidOxy Oxidation Stability Tester was configured so that the sample was held at 25°C with an initial pressure of 700kPa of oxygen, with no sample purging. The sample was then raised in temperature to 30°C, and the change in pressure recorded in 30-second increments for 50 hours.
Results
The results were converted to show a relative % drop from the maximum pressure achieved during the warming stage of the process. In our tests, we found that at the 50th hour the flavour8 had dropped 0.70%, and the control had dropped 2.35%. This shows that flavour8 is approximately three times more shelf-stable than the equivalent unencapsulated flavour oil.
The oxidation profile of the flavour oil (represented by the green line on the graph) increases as the test progresses on, this is expected as the oxidation products themselves cause further oxidation. By comparison, flavour8 (the blue line on the graph) is protected by an encapsulation layer that is relatively oxygen impermeable. The initial drop in pressure shown by flavour8 is due to the oxidation of any oil on the outside of the particle. The encapsulation barrier inhibits the expected exponential oxidation of flavour8 by approximately 70% more than the un-encapsulated oil.
Conclusion
From the results, there is a strong indication that the 50% flavour8 system is around three times more shelf-stable than the equivalent unencapsulated oil, providing a substantial improvement in shelf life for flavour oils which have a shorter shelf life.
This could have substantial benefits to manufacturers in terms of storage and flavour stability.
For more information on flavour8, follow this link or fill out the form below to request a free sample.
