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.
New range of natural flavors responds to the trend for comfort food and enables manufacturers to create beverages with a seasonal twist
Nactis Flavours completes its seventh acquisition, buying the Belgian firm Robertet Savoury from the Robertet Group
Nactis Flavours, an expert in aromatic raw materials, ingredients and flavours, has just completed a strategic operation to acquire Robertet Savoury, the Belgian subsidiary of the Robertet Group, the Grasse region's leading fragrance and flavours company.
- IFF Board of Directors Elects Andreas Fibig Chairman
- Bell flavors & fragrances Europe – Flavour Trends 2015
- Lucta has decided to host a Blendhub Corp.'s complete processed cheese pilot plant in its installation in Vallejo
- ADM Completes Acquisition of WILD Flavors
- IFF Identified As a Leader in Climate Change Reporting
- Sensient Flavors Unveils Breakthrough In Natural Masking Technology
- Synergy Launches New Range Of Authentic Pastes And Seasonings For Speciality Breads
- Doehler launches natural Herb & Spice Extracts and natural Blossom Flavours on the market
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.