Flavourings are substances used to impart taste and/or smell to food. Food manufacturers have been using flavouring substances for many years in a wide variety of foods, from confectionery and soft drinks to cereals, cakes and yoghurts. The flavours category is a key segment of the global food and drinks ingredients industry. Global sales of flavourings are still concentrated in the developed markets of Europe and North America, however, as emerging markets begin to mature, sales are growing in places such as China and India, as consumers drive sales of processed foods in these countries.
Partnership Focused on New Ingredients to Reduce Salt in Products
- Sensient Announces Conference Call and Will Raise 2014 Earnings Guidance
- Frutarom Strengthens its Position as a Leading Global Player in Healthy and Natural Taste Solutions
- WILD on path to growth - Expanding sites in Berlin and Valencia
- IFF Reports Strong Fourth Quarter and Full Year 2013 Results
- Blue Pacific Flavors Receives Non-GMO Project Verified Approval
- Sensient Technologies Corporation Reports Results for the Quarter and Year Ended December 31, 2013
- Fourth Strategic Acquisition for Frutarom in 2013: Frutarom Acquires US Flavor Company Hagelin for $52.4 Million
- Flavoring expertise, creativity and technology smartly linked
This complete directory listing contains information on global Flavourings vendors, Flavourings consultants, Flavourings media and Flavourings events.
Recently updated Flavourings companies...
PureCircle releases details of stevia industry’s first published farm to sweetener carbon and water footprint
PureCircle, the world’s leading producer and marketer of high purity stevia ingredients, released the industry’s first published farm to sweetener carbon and water footprint, covering each stage of the company’s vertically integrated supply chain. The results reveal that PureCircle’s stevia sweeteners can help manufacturers significantly reduce carbon and water footprints in food and beverage reformulations.
In today’s highly competitive and fast-paced food and beverage market, product development teams must work quickly and efficiently to create successful products. In this respect, working with caramel flavors isespecially challenging.
This volume of FAO JECFA Monographs contains specifications of identity and purity prepared at the 73rd meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 8 - 17 June 2010. The specifications monographs are one of the outputs of JECFA’s risk assessment of food additives, and should be read in conjunction with the safety evaluation, reference to which is made in the section at the head of each specifications monograph. Further information on the meeting discussions can be found in the summary report of the meeting (see Annex 1), and in the full report which will be published in the WHO Technical Report series. Toxicological monographs of the substances considered at the meeting will be published in the WHO Food Additive Series.
What is a flavouring?
Sensory evaluation at best is difficult. To compare two food flavourings you need to apply them at their optimum dosage to an unflavoured base. You will also need to compare them using a taste panel.