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.
FiE 2013: Sensient Flavors introduced holistic solutions for versatile food and drink applications
FRUTAROM ACQUIRES CONTROL OF RUSSIAN FLAVORS COMPANY PTI WHICH SPECIALIZES IN UNIQUE SAVORY TASTE SOLUTIONS
- Pulp Performance: Tate & Lyle Launches PULPIZ™ Pulp Extender, Delivers Key Replacement Advantages in Unpredictable Fruit Pulp Market
- Sensient Flavors Introduces New Premium Soft Drinks Concepts
- Frutarom: New ingredient for salt-reduced cooked ham
- IRELAND: Kerry H1 profit up, confident on outlook
- US: H1 sales, profits up at ingredients firm IFF
- Senomyx announces corporate update and Q2 financial results
- Investment in the booming Brazilian beverage market
- Synergy launches new flavour range to boost Cheddar cheese profiles in savoury applications
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.