Frankfurt-based company Tropextrakt has made calamansi, a small type of tropical citrus fruit, closely resembling a mandarin, available in Europe. The fruit is a hybrid between the mandarin orange and the oval kumquat. Its juice is suitable for many food applications, including beverages and dairy products.
“The strong exotic flavor profile of calamansi juice adds outstanding taste and is therefore also suitable for concepts avoiding the use of additional flavorings,” Annie Kniepert of Tropextrakt tells.
Tropextrakt supplies raw materials in the form of juice concentrates and fruit extras. The fruit is directly sourced from its Vietnamese suppliers and that way a transparent supply chain is ensured.
The company seeks to make calamansi the new trend of the coming year in food applications. Its scientific name is “Citrofortunella microcarpa” and the fruit holds potential in a variety of flavors: sweet-sour and refreshing, it is reminiscent of mandarin orange, bitter orange, lime and pink grapefruit.
“The unique flavor of the calamansi is perfect for exotic taste experiences and can make a subtle difference in many foods and beverages,” says Ingo Kniepert, Managing Director of Tropextrakt.
“The calamansi, for example, corresponds perfectly with familiar ingredients like orange juice or vanilla,” he adds.
Soft drinks, alcoholic and non-alcoholic beers and milkshakes are some of the applications the company suggests the calamansi is suitable for. In dairy applications, it may be used in ice cream and yogurts, while its use can be extended into jams, chutneys and marmalades as the fruit is combined easily with apple, blackcurrant and numerous herbs and spices, the company says.
Tropextrakt says it has tested these and other combinations in its own application lab, where special applications for customers in the food and beverage industry can be developed on request.
In favor of a transparent supply chain, the company imports its raw materials directly from the producers. Every batch of products can be traced back directly to one of the 500 family businesses with calamansi plantations, Tropextrakt notes.
“It’s very important to us that our products are left in their natural state, thus complying with the clean label standard,” claims Ingo Kniepert.
Tropextrakt hopes this way of sourcing, makes a contribution to the small plantations in Vietnam, where calamansi is cultivated, with controlled labor conditions that promote the local economy.
“Both the Vietnamese producers and Tropextrakt are Sedex-certified and have made a commitment to sustainable supply chains. In doing so, Tropextrakt and its customers also make a contribution to the small plantations in Vietnam, where calamansi cultivation with controlled labor conditions helps in the fight against poverty,” Annie Kniepert says.
Lastly, the fruit are processed in accordance with ISO 2000, the British Retail Consortium (BRC) Food and (Hazard Analysis and Critical Control Point) HACCP standards, according to the company.
