Beverage Flavors ‘Spill Over’ Into Foods

A few months ago, the Ingredients section (October 2008) focused on the different directions that flavors were taking in beverage applications. But that’s only part of the story. This month, we’re going to take a look at how flavors traditionally associated with beverages—e.g., coffee, tea, alcohol, root beer, fruit, and floral varieties—are splashing over their boundaries into food products.

This “spilling over,” of course, is creating some interesting food formulations. You might find a root-be…