Prinova Extends Capability of FlavorArmor Encapsulation Technology

October 21, 2016
Michael Crane
Michael Crane

The expansion to Prinova’s line of encapsulated flavor includes new capabilities for dry applications and an improved shelf life of up to 42 months.

Prinova’s (Carol Stream, IL) FlavorArmor line of encapsulated flavors is now available with several expanded capabilities. The flavor line, which includes over 130 tonalities with several particle sizes created through Prinova’s unique encapsulation technology, now offers extended shelf life of up to 42 months and a new “mini-rod” particle size for use in certain dry applications. The new “mini-rod” particle shape “provides uniformity in distribution,” which is especially crucial in sports nutrition applications, Prinova explains.

“Today, food and beverage companies are being challenged to revamp and reformulate their product lines to stay competitive and maintain customer loyalty,” says Donnie Moran, sales and marketing manager for Prinova USA, in the launch announcement. “Prinova listened to this need and developed a solution that would allow manufacturers to protect flavor and expand shelf life in formats that haven’t been possible in the past.”

On top of its flavor-protecting capabilities, FlavorArmor also offers the clean-label appeal of being free from antioxidants, preservatives, and GMO ingredients. It is appropriate for applications including teas, noodle seasonings, cereals, nutrition bars, powdered and ready-to-drink beverages, dry-mix applications, powdered soups and sauces, chewing gums, chocolates, and more.

“FlavorArmor has been a trusted solution for flavor protection,” Moran says. “Now we can offer our customer ways to really think outside the box as they formulate products that consumers will love, with a long shelf life that will ease inventory control demands.”

 

Read more:

Prinova Now Exclusive Distributor for Lycored Colors

Which Flavors Are Trending in Energy Drinks?

New PLT Flavor Technology Designed for “Broad-Spectrum Anti-Microbial Activity”

 

Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com