Targeted at the dairy and beverage markets, the Berrysense range draws on two years of research and development.
"By understanding what contributes to the complexity of flavour components in berries, more complex aroma-and-flavour- generated experiences result," said flavourist Esther van Ommeren.
"Berrysense is the product of an exciting scientific breakthrough, coupled with an extraordinary combination of all our flavour innovations of the last two years, including Freezeframe Biocaptive technology, which preserves first bite freshness, and ImpaQ Taste Technology.
"It's the first time we have applied so many flavour innovations to a single product development and we're excited about how customers will react."
A global launch is planned for early 2007. The team expect most initial interest to come from dairy manufacturers in Germany, France, Benelux and the UK. More than 40 per cent of all new yoghurt products globally are berry flavoured, with the most popular being strawberry.
The new Berrysense range of flavours comprises strawberry, raspberry, blackcurrant, cranberry, blackberry, gooseberry, blueberry and mixed berries.
The launch follows this month's announcement that Givaudan has acquired Quest for 1.2bn.The Geneva-based company signed an agreement with Quest's UK-based parent company Imperial Chemical Industries (ICI) to acquire the fragrance and flavour business, a deal that should be completed during the 1st Quarter 2007.
"This is an outstanding opportunity for Quest, joining the highly creative, most respected and profitable business in our industry and the clear market leader," said Quest chief executive Charles Knott.
Quest plans to continue to launch innovative flavour products as part of Givaudan, and the Berrysense development is an example of this.
The range is based on Quest's established Qsense innovation triangle.
The top layer of the Qsense triangle brings vibrancy and realness to the flavour, delivered by Quests Freezeframe technology. The centre of the triangle is the heart of the flavour, where it is brought to life by bio-precursor technology, fundamental in delivering complexity, body and mouthfeel, while the base of the flavour triangle represents performance.
"This is a breakthrough that is unique to Quest - the ability to guarantee that a yoghurt will retain its original flavour right through its shelf life and not develop any off-notes as it ages, right to the sell-by date," said senior product manager Ernst van den Berg.
"This assures consumers a top quality eating experience and brand owners can feel confident that their product will always deliver its taste promise and not sacrifice any brand loyalty in this regard."
In 2005 Quest had sales of 560 million and a trading profit of 52 million. Quest is headquartered in Naarden, The Netherlands, and employs around 3,400 globally with major activities in the US, UK, Asia and Continental Europe.