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.
International Flavors & Fragrances Inc. a leading innovator of sensory experiences that move the world, today announced that it has entered into an agreement to acquire David Michael & Company, Incorporated.
With its theme “A true Burger Lovestory“ Bell Flavors & Fragrances has created a concept inspired by current market and consumer trends to serve the growing burger market with fresh ideas for aromatic sauces.
- Introducing natural 'nut free' nut flavours
- ConAgra focusing on core with Spicetec sale to Givaudan
- ADM's Acquisition of Amazon Flavors
- Givaudan opens new laboratory and office facilities in Pakistan
- Seasonal ideas give biscuits year-round appeal
- Symrise opens its own site in Iran
- Mexican lifestyle … bottled!
- Highlander Partners Announces Acquisition of Fuerst Day Lawson Holdings Ltd
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.