Introduction to Flavourings

Introduction to flavourings

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.

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Flavourings news & announcements

Firmenich breaks ground of world-class flavors plant in China

Firmenich officially started the construction of its new world-class manufacturing facility dedicated to flavors in Zhangjiagang, China.

Frutarom’s Second Acquisition in 2017

Frutarom Industries Ltd announces that today it signed an agreement for the purchase of René Laurent of France with activity also in Morocco as well as natural extracts activity known as BFA (“René Laurent”) for approx. USD 21.3 million (Euro 20 million).

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Flavourings directory

This complete directory listing contains information on global Flavourings vendors, Flavourings consultants, Flavourings media and Flavourings events.

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Flavourings downloads

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.

Success with Caramel Flavors

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.

Compendium of food additive specifications

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.

Flavourings in food

What is a flavouring?

Sensory evaluation of flavourings

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.

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