Ask the Expert — Flavoring Nutritional Products

In today’s marketplace, the modern consumer has both an increased awareness of and demand for nutritional food and beverage products. Adding functional ingredients to consumables is one way that manufacturers are meeting this demand.  Examples of these ingredients include proteins, botanicals, vitamins & minerals, natural sweeteners, caffeine, amino acids, and preservatives.  These ingredients are utilized in a …

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Hydro-Alcoholic Extracts

Ask the Expert – Hydro-Alcoholic Extracts

Hard Seltzers are made similar to beer by fermenting cane sugar rather than malted barley. The alcohol content of the hard seltzer ranges from 4.5-5.0% alcohol by volume (ABV). The product also contains 90-110 calories per 12 ounce can. The alcohol accounts for most of the calories, …

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Peter Wasko

Peter Wasko joined Trilogy in 2017 with over 40 years of experience in the flavor industry and as one of the over 400 Certified Flavor Chemists in the world. Peter is one of Trilogy’s Senior Flavor Chemist’s and specializes in beverage flavor creation and duplication. Peter is an active member in the industry. He has been involved in patents for texturally Modified beverages and masking bitterness, soy and saltiness. He has also have been published in several food publications. Peter is an active member of IFT, Institute of Food Technologist, ISBT, International Society of Beverage Technologists, of the Society of Flavor Chemists as well as a member of NAFFS, National Association of Food Flavor Systems where he served as past president. The ever changing nature and variety is what he admires about the beverage sector. Peter Wasko was born in Jersey City NJ where he attended Jersey City State College, currently known as New Jersey City State University, and obtained a Bachelor’s of Science Degree in Physics and a minor in Chemistry. After graduating he began his career in the food industry. Peter has held various titles from technical director to senior beverage technologist to Vice President of Research and Development on both the East and West Coast. His expertise has been in all beverage product development and plant processing areas including nutraceutral, functional, dairy, still, juice containing, carbonated, alcoholic, non-dairy and powdered beverages. In addition to his beverage work, Peter has developed flavors for salad dressings, popcorn, cheese and other dairy products.