Food MArketing & Technology In India Food Marketing & Technology In India Vol 10 | Page 20

Ingredient
CALAMANSI:
AN EXOTIC NEW SPECIALTY AS A FINE
INGREDIENT FOR FOODS AND BEVERAGES
Calamansi is creating new trends when it comes to taste and sustainability
T
ropextrakt, importer of exotic
fruit and niche products, now
offers an additional specialty to
the food and beverage industry: The
calamansi is a particularly small type
of citrus fruit that thrives in tropical
regions, with a long culinary tradition
there. The pure juice of the calamansi
is suitable for refining a range of foods
and beverages, from various drinks
and dairy products to ice cream and
sauces. The Frankfurt company obtains
the fruit juice in NFC quality directly
from its supplier in Vietnam.
The calamansi is one of the most exciting
new discoveries that tropextrakt has in
store for its customers in the coming
year. Although it sounds like an exotic,
unknown fruit right now, it has the
potential to start a new taste trend in
foods and beverages that can already
be seen in the USA, for example. The
calamansi, with its scientific name
of
“Citrofortunella
microcarpa”,
conceals powerful potential under its
delicate peel with a great variety of
flavors: sweet-sour and refreshing, it is
reminiscent of mandarin orange, bitter
orange, lime and pink grapefruit.
A wide variety of flavors for the
food and beverage industry
“The unique flavor of the calamansi
is perfect for exotic taste experiences
and can make a subtle difference in
Food Marketing & Technology
20
August 2019
many foods and beverages”, explains
Ingo Kniepert, Managing Director
of tropextrakt. “The calamansi, for
example, corresponds perfectly with
familiar ingredients like orange juice
or vanilla.” The refreshing and sweet-
sour nuances also develop very well
in combination with grapefruit in soft
drinks, alcoholic and non-alcoholic
beers and many other drinks, including
milkshakes. The juice is also suitable
for fruity blends in dairy products, ice
cream, marmalades, jams, fruit sauces
and sweets. Its taste components also
come into their own in dressings,
chutneys and desserts. The calamansi
harmonizes well with apple, mirabelle
and blackcurrant, and herbs and spices