The targeted use of extracts offers diverse advantages throughout the entire product development process:

• Development of differentiated taste and aroma profiles.
• Functional enrichment (e.g., vitamins, polyphenols, caffeine).
• Support for Clean Label concepts.
• Natural coloring and sensory enhancement.
• Improvement of product stability and reproducibility.
• Competitive differentiation through innovative ingredients.

Extracts play a central role, especially in modern applications such as functional food, plant-based products, or dietary supplements.

More information

Extracts are concentrated components of plant raw materials obtained through various processes. The goal is to make relevant ingredients specifically available.

Typical functions: 

• Sensory: Aroma, taste, and color.
• Functional: e.g., antioxidant properties or stimulating effects.
• Technological: Stabilization and standardization of recipes.

Depending on the raw material and manufacturing process, extracts can be specifically standardized, for example, to Vitamin C, caffeine, or polyphenols.

Areas of application in food processing: 

Extracts are versatile and find application in: 

• Beverages (Functional drinks, energy drinks, juices, RTD tea).
• Milk and dairy products.
• Baked goods and cereals.
• Confectionery and snacks.
• Dietary supplements.
• Plant-based products.
• Ready meals and convenience products.

Due to their versatility, they are suitable for both sensory and functional product concepts.

Extracts are available in different variants and are adapted to the respective application.

Raw material base: 

• Fruit extracts (e.g., acerola, açaí).
• Plant extracts (e.g., mate, guarana, ginger).
• Botanical extracts from herbs and spices.

Many of these raw materials are naturally rich in functional ingredients such as antioxidants or phytochemicals.

Technologies & processing: 

The properties of extracts are significantly determined by the technologies used:

• Spray-Drying: Fine powders, good solubility.
• Drum-Drying: Flaky structures with visible product content.
• Vacuum Drying: Coarse particles with intense sensory perception.

These processes allow for the targeted control of solubility, stability, and sensory effect in the final product.

Product forms: 

• Powder  
• Liquid extracts 
• Concentrates  
• Flakes or granules 

Extracts are subject to specific food law requirements, particularly regarding: 

• Origin and manufacturing process.
• Labeling (e.g., as an extract, flavoring, or ingredient).
• Usage levels and intended purpose.

Depending on the application, extracts can be classified differently, e.g., as an ingredient or a functional component. 

Many products meet additional quality standards such as: 

• Non-GMO.
• Halal & Kosher.
• Allergen control.
• Partial organic quality available.

Conclusion 

Extracts offer a wide range of possibilities for modern food concepts. They combine naturalness with functionality and enable innovative products with clear sensory and technological differentiation.