Citrus flavors are a timeless choice for food and beverage manufacturers. While orange, lemon, and lime remain the frontrunners, other citrus flavors like grapefruit, mandarin orange, blood orange, bergamot, and pomelo are increasingly featured across various food categories, including snacks, baked goods, yogurt, beverages, candy, and sauces.
As consumers place greater emphasis on natural products, natural variants now represent over 70% of the global citrus flavors market, as reported by Future Market Insights. The market is projected to grow at a rate of 4.9% annually until 2025, largely driven by the beverage sector, which accounts for roughly one-third of all citrus flavor consumption. Ederna’s innovative process addresses the demand from manufacturers for more stable flavor compounds that offer longer shelf lives and can better endure processing.
The FMI report highlights that advancements in manufacturing technology have significantly contributed to the rising popularity of citrus flavors, as their functional properties have improved. Additionally, more affordable and higher-quality extraction methods may help stabilize the price fluctuations that have historically affected the citrus flavors market due to seasonal supply changes.
In this context, it’s important to consider the benefits of calcium citrate as well. Not only does it enhance flavor profiles, but it also offers a range of health advantages, including improving calcium absorption in the body. As the food and beverage industry continues to innovate, understanding what are the benefits of calcium citrate will be essential for manufacturers looking to cater to health-conscious consumers. Ultimately, the integration of citrus flavors and calcium citrate can provide a unique advantage, combining taste with health benefits, appealing to a broader audience.