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Flavours are used in cosmetics, toothpastes, chewing gum, snacks, confectionery, bakery, and dairy products.
Flavours are widely used in the food and beverage industry to enhance Taste and Aroma.
Flavours improve or modify the sensory attributes of food.
CAS Number: No single CAS number.
Flavours include hundreds of individual substances, each with its own CAS number (e.g., vanillin: 121-33-5, ethyl maltol: 4940-11-8, menthol: 89-78-1, etc.).
EC Number: Not applicable as "Flavours" refers to a broad category of compounds and not a single defined chemical substance.
SYNONYMS:
essence, extract, seasoning, spice, condiment, zest, tincture, distillate, concentrate, flavouring agent, aromatic substance, flavour enhancer
flavouring agents, food flavourings, flavor enhancers, flavour additives, food aromatics, essences, extracts, seasonings, natural flavours, artificial flavours
Flavours is either the sensory perception of taste or smell, or a flavoring in food that produces such perception.
Flavours may also refer to: Flavours (programming language), an early object-oriented extension to Lisp.
Flavours (particle physics), a quantum number of elementary particles related to their weak interactions.
Although we cannot realize their magic in our daily hassles, Flavours, which are both naturally found in foods and subsequently added to food, are an important part of our lives.
Flavours we like provide the basis for our food preferences and also shape our memories.
Flavours are always our favourite foods in the sweetest memories from our childhood.
Flavours are cakes baked by our mothers, ice cream from the pastry shop around the corner, salep enjoyed on cold days of winter...
Flavours are all of these tastes that have a special place in our minds and hearts.
Flavours are added to foods to give a certain taste or smell, or to enhance or mask existing tastes.
Flavours had no flavours, or if we were not able to feel the taste and smell of flavours, it would not have been possible to understand the differences between different foods.
Flavours are inherent in food.
Flavours have been used since ancient times, and many plant extracts and spices have been used to add flavour to dishes.
Flavours today allow us to eat the same strawberry-flavoured ice-cream and the same mango-flavoured drink in all seasons everywhere in the world.
Flavours as thermal processed flavours, in other words, reaction flavours are used to highlight the roasted taste, fried taste, and bitter taste in flavours.
Flavours are ingredients that do not necessarily give taste on their own, can be made enzymatically or microbiologically using natural processes, or synthetically.
Flavours at Aromsa’s Thermal Processed Flavours Laboratory, flavours are produced using natural products, natural amino acids, and sugars, and also different flavours are produced using synthetic amino acids.
Flavours as Thermal Processed Flavours, are typically used to enhance taste, mask unfavourable taste, and/or give roasted flavour to a product.
Flavours are when we talk about food, first and foremost, we think about its flavour.
Flavours are, by and large, the most important factor to consider when choosing food from a menu or preparing it yourself at home.
Flavours, of course, appearances, and presentation do matter.
Flavours look amazing, yet taste of cardboard, you’ve got a bit of a problem.
Flavours We know that flavour is a subjective concept (as the crisp flavour preferences above highlight).
Flavours isn’t just about enjoying a meal.
Flavours is about an experience.
Flavours can take you right back to your granny’s kitchen or that time you went backpacking around Thailand.
Flavours and taste are irrevocably connected; taste is much more objective in that there are essentially five basic human tastes.
Flavours are limitless.
Flavours are more about the chemical make-up of a foodstuff, and they involve more than one of the senses: how a food smells, tastes, and the touch of it in the mouth.
Flavours, when considering what makes a flavour, we need to consider the three chemical senses, two of which are smell and taste.
Flavours are also the “trigeminal senses” that detect irritants in the throat and the mouth, and these can also contribute to the perception of flavour.
Flavours, therefore, are effectively a combination of smell and taste as well as a personal experience that involves memory.
Flavours, whereas describing a taste is quite simple, describing a flavour needs much more articulation.
Flavours with flavour, you can describe foods in much more descriptive and evocative words.
Flavours range from a greasy kebab after a night on the tiles to a juicy watermelon on a hot summer’s day.
When creating Flavours, you are essentially combining different chemical compounds.
In fact, research shows that there are around 10,000 compounds that have been found in foods.
Someone who creates Flavours as their job is called a ‘flavourist’.
Given that this role is complex, flavourists are scientists who understand the chemical nature of their role but who also have the creativity needed to develop different Flavours.
When creating Flavours there are lots of factors to consider, one of which is the regulations including non-GMO foods, halal, kosher, organic and natural foods.
As mentioned above, there are different methods of producing Flavours.
Natural Flavours are created using physical or microbiological methods including fermentation, distillation and extraction.
Artificial Flavours are created in laboratories.
Flavours come in different types or formats that can be added to food.
Some of these Flavours are used in baking and cooking as well as when creating products such as juices, yoghurts and other manufactured products.
Flavours come in liquids and powders.
Most of us are familiar with a little bottle of vanilla extract, orange extract or peppermint extract that we might use in baking.
However, labs also create more complex and more nuanced Flavours for manufactured products such as the compounds listed above.
In Europe, artificial Flavours are classed as food additives, and they must be approved for use.
This is governed by Regulation (EC) No. 1334/2008 in Europe.
Flavours trends are like any other kind of trend.
A particular Flavours will gain in popularity and will then be created in a variety of formats to meet the desires of those enjoying it.
For example, in the past decade, salted caramel Flavours has passed through American consciousness and then become a globalised Flavours phenomenon.
You can now get salted caramel chocolate, salted caramel ice cream, salted caramel cookies and doughnuts, cheesecakes and cakes.
Flavours is managing to maintain its popularity too.
In 2021, ‘barbecue’ saw a little resurgence as a popular Flavours for meats, snacks, seasons, marinades and sauces.
Cooking with fire increased in popularity, which is said to have contributed to this effect.
In 2022, watermelon Flavours saw a big growth of over 40% in a year making it one of the fastest-growing fruit Flavours out there.
Fruity Flavours also left darker brown Flavours such as toffee and fudge lagging behind.
Another recent popular Flavours trend is one of nostalgia – taking people back in time.
For many people, the COVID-19 pandemic allowed them to reflect on perceived simpler times with many opting to get out the old family recipe books.
Mood-busting Flavours such as chocolate, baked goods and meaty tastes are back in demand.
Primarily, Flavours is a trend about indulgence and evoking childhood memories with warming foods that give positive, comforting feelings.
Dive into the world of the many possibilities that food Flavours bring with them.
Flavoured Food Colourings - they Flavours, add colour and match the aromatic scent.
They are a opaque colour in appearance.
Flavoured Essence - they Flavours, but don't colour and match the aromatic scent.
They are generally clear or pale colour in appearance.
Natural Flavoured Essence - they Flavours, without colour and match the aromatic scent and are derived from natural sources.
Liqueur Flavours - they Flavours and add aromatic scent to mimic traditional spirits and cocktails.
Flavoured Oils - they are highly concentrated, and oil soluble making them suited to Flavours chocolate and high temperate baking applications.
Flavours are the heart of what makes food enjoyable and essential to how we experience Flavours.
Even though Flavours don’t provide any direct nutritional benefits, they play a crucial role in how food smells and tastes.
Flavours are a simple idea, but it is incredibly powerful: Flavours are what give noodles their spicy kick, and ice cream its cool, smooth feel.
While there’s a lot of science behind how Flavours works, what really matters is how quickly Flavours can shape our food experiences—often making them amazing or disappointing right away.
The importance of Flavours in the food and beverage industry probably overwhelms most other aspects.
Flavours can transform ordinary ingredients into extraordinary moments, simulating people’s senses to the fullest.
In the realm of food and drink, Flavours comes out on top, having the power to evoke stimulate memories and even influence our moods—think back to how evocative a warm home-cooked meal can be and the emotions Flavours can unlock.
USES and APPLICATIONS of FLAVOURS:
Flavours enhance or restore taste and smell in food and beverages.
Flavours mask undesirable tastes (e.g., in pharmaceuticals or supplements).
Flavours are used in cosmetics, toothpastes, chewing gum, snacks, confectionery, bakery, and dairy products.
Flavours provide a brand signature in food formulations.
Flavours improve consumer acceptability.
Flavours are widely used in the food and beverage industry to Enhance Taste and Aroma.
Flavours improve or modify the sensory attributes of food.
Restore Flavours: Compensate for Flavours loss during processing.
Create New Flavours: Develop novel taste experiences.
Flavours are also used in other industries, such as:
Pharmaceuticals: Flavours are used to mask unpleasant tastes of medicines.
Cosmetics: Flavours are used to impart pleasant scents to products.
Animal Feed: Flavours are used to enhance palatability.
Flavours come in different types or formats that can be added to food.
Some of these Flavours are used in baking and cooking as well as when creating products such as juices, yoghurts and other manufactured products.
APPLICATION OF FLAVOURS IN THE FOOD INDUSTRY:
Flavours are versatile, making them indispensable to manufacturers across the spectrum.
Flavours are used for starters in the beverage industry.
Flavours make you cast your mind back to the last time you sipped on a bland, tasteless drink.
Flavours ensure you don’t remember such a drink because beverages are a showcase for flavour innovation.
Flavours are present in energising sports drinks, colas, and expensive alcoholic spirits, which are noted for their elaborate and sometimes outlandish experiences.
Flavours like bacon-flavoured soda show just how inventive beverages can be.
Flavours are key in bakery items, which are also big on flavour profiles, marrying delectable taste and texture for quite the experience.
Flavours allow you to take your pick from crunchy biscuits or a little blueberry muffin.
Flavours come next in confectionery, which makes use of various sugars and syrups to give all kinds of cakes, desserts, and candies their sweetness.
Flavours are also central to the dairy segment—we’ve all had ready-to-drink flavoured milkshakes and loved them.
Flavours round out the range in snacks and convenience foods.
Flavours like toffee and caramel add a sweet crunch to popcorn.
Flavours in frozen foods and canned goods are packed in to ensure your on-the-go options are not only easy to eat but also delicious.
HOW FLAVOURS ARE CREATED:
Flavours are scientists responsible for the way flavours taste and impact our senses.
Flavours will usually find them hard at work in their natural habitat—a laboratory.
Flavours creation being both a science and an art, flavourists combine their practical knowledge with creative ideas to achieve desired flavour profiles.
Flavours make it possible to blend various chemical compounds with ingredients like sweeteners, acids, and salts to create distinct flavours.
Flavours compounds could be sourced from either natural or synthetic raw materials.
Flavours such as spices and herbs can be used as they are, while other flavours are obtained through distillation, solvent extraction, pressing, and chromatographic separation.
Flavours include some widely utilised artificial flavouring compounds like esters, phenolics, ketones, terpenoids, and pyrazines.
Flavours sensory evaluation is also an integral part of flavour development.
Flavours experienced taste panels ensure the flavours meet expected standards and are ready for market.
WHAT ARE FLAVOURS PROFILES?
Flavours are a comprehensive description of a food or beverage’s taste and aromatic characteristics.
Flavours aren’t merely about the taste; they involve feeling the sensations you come across when food passes into your mouth—the sum of taste, smell, and physical traits (hot, cold, etc.).
Flavours profile is a measure of how foods interact with your taste buds and the sensations they elicit.
Flavours can encounter different tastes and textures at different points while eating.
The primary taste components that make up flavour profiles include:
Salty
Flavours need no introduction.
Flavours are as old as time—adding salt to foods can be a quick fix for blandness.
Flavours are simple yet efficient and universally loved, a staple in most flavour profiles.
Sweet
Flavours have a reason desserts and confectioneries are a hit with people everywhere—who doesn’t like to indulge in a pastry as a personal reward or enjoy an ice cream on a hot day?
Flavours evoke a comforting sensation and can be nostalgic.
Flavours can also offset other harsher tastes and bring about balance.
Sour
Flavours leave an acidic or tart sensation.
Flavours can add a bit of zest to proceedings or neuter spicy and sweet tones.
Flavours are central to citrus fruits, vinegar, and fermented products.
Bitter
Flavours aren’t a fan favourite, but the bitter taste still plays a crucial role in balancing other flavours.
Flavours are commonly described by the taste of coffee, leafy greens, and cocoa.
Flavours can offer depth to dishes and make them punchier.
Heat
Flavours come in different sizes and shapes.
Flavours aren’t everyone’s cup of tea, but flavours from spices, ginger, and chilli peppers are relished by several people.
Flavours add spice and excitement to dishes and are known for their stimulating properties.
Flavours should just stay on the right side of the Scoville scale.
Umami
Flavours are a singular taste, distinct from the other more well-known ones mentioned above.
Flavours are the taste of glutamate and can be sensed when we consume foods like fish, mushrooms, and tomatoes.
Flavours provide depth of flavour to dishes, giving them that mysterious edge that grabs your attention.
THE IMPORTANCE OF FLAVOURS IN THE FOOD INDUSTRY:
Beyond the established effect on consumers, Flavours drives product innovation, marketing strategy, and other business-related efforts.
A good Flavours profile (we’ll get to that in a bit) could make an ordinary-looking product exceptional.
Take the choco pie—Flavours packs a punch of Flavours despite its simple exterior.
And consumers love Flavours, as evidenced by rising sales numbers in the country.
The food manufacturers are searching for ways to make their products taste better, experimenting with ingredients and ideas to appeal to wider audiences while keeping costs down.
Poor-tasting food could be disastrous—knowing how certain foods should taste and what customers in a particular region like is vital to staying relevant.
There’s a reason shrimp-flavoured cake isn’t all the rage in India.
(And that isn’t to say experimental Flavours don’t work; they only require nuance and plenty of research before being introduced.)
Flavours are critical in the food industry, whether in a bustling Michelin-star restaurant’s kitchen or in food manufacturers’ production lines.
Flavours are the primary element for a successful product.
For context, the pursuit of great Flavours has led to meaningful investments in research and development within the industry.
As customer tastes evolve across regions, Flavours scientists and chefs find ways to create Flavours that match newer demands.
This is crucial for businesses to stay competitive and for the food and beverage industry to flourish.
DIIFERENT TYPES OF FLAVOURS:
*Natural Flavours
Natural Flavours come from natural sources such as vegetables, fruits, spices, and other similar organic materials.
Flavours can even come from microbial fermentation.
A ‘natural Flavours’ usually fits the criteria above, but the definition varies from country to country.
Examples of natural Flavours are lemon, vanilla, rose, and chocolate.
Symega, in fact, has a fantastic range of natural Flavours developed with the utmost care and cutting-edge technology.
*Artificial Flavours
Artificial Flavours are chemically synthesised compounds and are not naturally occurring.
Since foods can be expressed as chemical structures, Flavours can be built or reproduced in a lab.
Artificial Flavours have been a point of contention among consumers, industry experts, and manufacturers for a while.
Despite the negative attention, Flavours aren’t entirely unhealthy, as Flavours pass stringent testing and authorisation before being approved.
Research into apparent health issues has been conflicting, and we’ll need more conclusive evidence before we can arrive at a determination.
*Nature-Identical Flavours
Nature-identical Flavours are lab-created synthetic compounds that are chemically identical to natural flavourings.
Flavours have the same fundamental structure as their natural counterparts, and the human body cannot distinguish the two.
Flavours might feel like a deception, but our brains perceive the chemicals as Flavours are with no consideration to whether Flavours were formed in a beaker or obtained from an actual plant.
DEFINITIONS AND CLASSIFICATIONS OF FLAVOURS:
Flavours are substances added to food to impart or modify odour and/or taste.
Flavours, according to Regulation (EC) No 1334/2008, are categorized as follows:
*Flavouring Substances:
Defined chemical substances with flavouring properties.
*Natural Flavouring Substances:
Obtained by appropriate physical, enzymatic, or microbiological processes from material of vegetable, animal, or microbiological origin.
*Flavouring Preparations:
Products other than flavouring substances, obtained from food or other material of vegetable, animal, or microbiological origin.
*Thermal Process Flavourings:
Products obtained after heat treatment from a mixture of ingredients, at least one containing nitrogen (amino) and another being a reducing sugar.
*Smoke Flavourings:
Products obtained by fractionation and purification of condensed smoke.
*Flavour Precursors:
Products not necessarily having flavouring properties themselves, added to food to produce flavour during processing.
*Other Flavourings:
Flavourings added to food that do not fall under the above definitions.
PHYSICAL AND CHEMICAL PROPERTIES OF FLAVOURS:
Flavours encompass a wide range of chemical substances, each with unique physical and chemical properties.
Flavours generally are:
*Molecular Weight:
Most have low molecular weights, typically below 300 g/mol.
*Volatility:
Many are volatile compounds, contributing to aroma.
*Solubility:
Varies; some are water-soluble, while others are soluble in fats or alcohols.
*Stability:
Dependent on the specific compound; some are stable under heat and light, while others may degrade.
Due to the vast number of flavouring substances, specific physical and chemical properties should be consulted individually.
CHARACTERISTICS OF FLAVOURS:
Flavours are derived from natural, nature-identical, or artificial sources.
Flavours are used in very small concentrations (parts per million).
Flavours can be heat-stable or heat-sensitive.
Flavours are highly sensory-active.
Flavours may be single molecules or complex mixtures.
BENEFITS OF FLAVOURS:
Flavours improve sensory appeal and flavour profile.
Flavours allow for reduced sugar or salt products without compromising taste.
Flavours enable product differentiation.
Flavours add cultural or regional identity to foods.
Flavours can be cost-effective alternatives to real fruits, spices, or herbs.
Flavours extend shelf-life of sensory attributes.
ADDITIONAL INFORMATION ABOUT FLAVOURS:
Flavours are regulated under EU Regulation (EC) No 1334/2008.
Flavours are evaluated by EFSA and JECFA (Joint FAO/WHO Expert Committee on Food Additives).
Flavours are classified into:
Natural Flavouring Substances.
Flavouring Preparations.
Thermal Process Flavourings.
Smoke Flavourings.
Flavour Precursors.
Other Flavourings.
BENEFITS AND CHARACTERISTICS OF FLAVOURS:
*Versatility:
Applicable across various food products and industries.
*Consistency:
Provide uniform Flavours profiles.
*Cost-Effectiveness:
Synthetic Flavours can be more economical than natural extracts.
*Stability:
Certain Flavours offer greater stability during processing and storage.
PHYSICAL AND CHEMICAL PROPERTIES OF FLAVOURS:
Flavours are a collective term; general properties can vary widely depending on the specific compound, but here's a summary of typical traits:
*Appearance:
Flavours can be liquids, powders, oils, or crystals, depending on formulation.
*Odour:
Distinctive, often pleasant or characteristic of the desired taste.
*Solubility:
Flavours may be water-soluble, oil-soluble, or alcohol-soluble.
*Boiling Point & Melting Point:
Flavours vary widely based on the compound.
*Density:
Depends on the molecular structure (no fixed range).
*Volatility:
Many flavour molecules are volatile to enhance aroma perception.
*Chemical Nature:
Flavours can include esters, aldehydes, alcohols, ketones, lactones, phenols, terpenes, etc.
WHAT ARE THE DIFFERENT TYPES OF FLAVOURS?
Whilst Flavours are subjective, as mentioned, to a certain extent we can also classify Flavours into three categories:
*Natural Flavours.
*Artificial Flavours.
*Herbs and Spices.
Flavours are these three groups that make up the food and drink that we consume.
Flavours combining them allows us to create different mixes and new Flavours all the time.
*Natural Flavours
Natural flavourings are ingredients that have been derived from plants that are then processed.
Flavours include yeasts, proteins and essential oils.
Flavours are considered to be natural flavours if they meet these criteria:
*Found in nature.
*Extracted from nature.
*Extracted using natural processes.
Flavours are often processed physically as well as on a microbiological or enzymatic level.
Flavours extraction, fermentation and distillation are common methods of producing natural flavours.
After their derivation and processing, Flavours can be classed as ‘Generally Recognised As Safe’, or a GRAS ingredient, or a ‘food additive’ depending on their composition.
Natural flavours include things like citrus fruits (lemon, lime, orange) as well as plant extracts such as vanilla, rose and lavender.
Having said this, some Flavours are labelled as ‘natural’ without really being the true natural Flavours.
Some Flavours are labelled as such because they come from natural sources but are not necessarily the Flavours as Flavours found in nature.
Take the example of vanilla.
A natural vanilla flavour can actually be extracted from cow pats… Nice!
*Artificial Flavours
Artificial Flavours (sometimes called flavourants or flavourings) work by changing or enhancing a natural food’s Flavours or by creating a new Flavours for something that doesn’t have the natural taste you’d expect.
Most flavourings work on both taste and scent.
As such, artificial Flavours are chemically created compounds that are used to give food items a Flavours.
Flavours are often created with the same chemical compositions that are found in natural flavourings.
Most of them are specific mixtures that give a particular Flavours.
Chemists can often mix together different artificial Flavours to create new Flavours or recreate common Flavours.
The human brain is actually quite easy to trick when Flavours comes to Flavours.
With just the right combination of chemicals, a juice drink can convince you that Flavours are made with real strawberries when really Flavours have just the right mix of chemicals.
When you think about Flavours, it is not that strange.
At the end of the day, the brain is sensing a chemical, and the brain doesn’t really care if Flavours is from a real fruit or from a lab.
The chemical compounds described above are nearly identical to the naturally occurring compounds that give the same Flavours.
However, ethyl vanillin, for example, is 3.5 times stronger than natural vanilla and is cheaper too.
This is why artificial vanilla flavouring is used in products such as ice cream and chocolate.
Combining these compounds can give different effects too.
Combining methyl alcohol and cinnamic acid to form methyl cinnamate gives a Flavours of strawberries, whereas combining butyric acid and butyl acid will give a scent of pineapples.
There is often the thought that artificial Flavours are not quite as safe to consume as naturally occurring ones.
However, in reality, many consider artificial Flavours to be safer in comparison to natural Flavours because of the consistency and purification needed to produce them either dictated by the food producers or by the law.
Most artificial Flavours are considered to be food additives, but some are classified as GRAS ingredients.
The artificial flavourings that are usually recognised as GRAS ingredients include common Flavours such as cinnamon, vanilla and strawberry, for example.
In contrast, some natural Flavours may contain some level of toxins from their natural source as they are not as purely derived.
As a result, you’ll find that natural flavourings often undergo more rigorous testing before they’re allowed to be on the market.
*Herbs and Spices
Generally, spices are aromatic plants or vegetables that are found in different forms.
Flavours can be whole, broken, dried or ground.
Flavours are common additions in any kitchen, home or commercial, and include things like thyme, rosemary, pepper, cumin and ginger.
Flavours are usually considered to be GRAS ingredients.
WHY ARE FLAVOURS IMPORTANT?
Without Flavours, people would likely not enjoy or want to consume food and drink.
Indeed, those who have experienced a loss of their sense of taste or smell following COVID-19 infection often lose weight as their desire to eat drops given the lack of Flavours.
As such, we can consider Flavours to be of utmost importance for us to be able to maintain our health.
Flavours also drives trends in new products, particularly confectionery trends.
Without good Flavours, food and drink products wouldn’t be able to survive a saturated market.
Artificial Flavours particularly are a keen part of how we can enjoy a seasonal Flavours all year round without needing to import out-of-season fruits into the UK.
For those setting up a food-related business, they must have the knowledge of what Flavours and tastes their target market enjoys.
To give a simple example, if you’re a café owner where the footfall is mostly the over 60s, after reading the statistics above, you should make sure you offer ready salted crisps next to your sandwiches rather than more exotic Flavours since it is likely the key preference found for this age group!
Likewise, a bright and whimsically designed café can only draw in your customers to a certain extent.
If what you serve them doesn’t have the Flavours that they like, they’re not going to come back or recommend you to their friends.
WHAT ARE FLAVOURS PROFILES?
A Flavours profile is where a combination of Flavours elements is used within a particular food product or dish.
Flavours is also used to refer to a set of common seasonings, herbs and spices that are used in certain cuisines.
Flavours profiles help us to emulate it from all over the world as well as allow us to create food that is more complex, not to mention delicious.
FLAVOURS PROFILES FROM AROUND THE WORLD:
Many of us associate certain Flavours combinations with a geographical location or a type of cuisine.
For example, Mediterranean countries often use Flavours combinations that include herbs such as oregano, basil and lemon.
In this way, Flavours profiles can help us define cultural or ethnic Flavours that are usually found in particular places.
Flavours profiles can help cooks to understand how different it pair together.
WHAT IS THE DIFFERENCE BETWEEN NATURAL AND ARTIFICIAL FLAVOURS?
Flavours differ in their sources and how they are obtained.
Flavours such as an artificial banana flavouring could be synthesised in a lab and pass for flavour obtained from an actual banana despite having a different molecular structure.
HOW ARE FLAVOURS EXTRACTED FROM NATURAL SOURCES?
Flavours that are natural can be prepared in several ways.
Flavours can be obtained from fruits by expression.
Flavours are often obtained by extraction, including distillation, chromatographic separation, solvent extraction, and pressing.
CAN ARTIFICIAL FLAVOURS BE HARMFUL?
Flavours receive bad press, but artificial food flavours aren’t outright bad for your health.
Flavours are obviously not recommended to consume in large amounts.
Flavours are subject to conflicting research in some areas.
Flavours that are artificial and approved for use are generally safe thanks to the stringent testing and authorisation processes involved.
WHAT ARE EMERGING TRENDS IN THE FLAVOURS INDUSTRY?
Flavours that are lesser-known botanical/floral, such as honeysuckle and chamomile, could be on the rise.
Flavours that are plant-based and fermented could soon be on shelves.
Flavours might strike a balance between comforting options like good old strawberry and orange, and more experimental ones like a mix of hot and sweet desserts, chips, and more.
Flavours will also continue to be brought by brands to local regions to diminish flavour boundaries.
THE FUTURE OF FLAVOURS:
Flavours are evolving as their applications in the food industry change due to consumer preferences, technological advancements, and cultural shifts.
Flavours are driven by emerging trends that focus on diverse, exciting taste experiences, as consumers are open to being adventurous after seeking familiar tastes during the pandemic.
Flavours that are plant-based and fermented are gaining popularity.
Flavours with floral notes are capturing people’s attention over their apparent healthy, positive image.
Flavours such as chamomile and honeysuckle have every chance to be thrust into the mainstream as the health influencer market gathers pace.
Flavours that are natural and clean-label may be in demand, as well as the development of personalised taste experiences.
Flavours may one day be tailored so that a food product is manufactured just the way your taste buds like it.
Flavours will be increasingly innovative as we explore flavour science further.
Flavours may be created in exciting new ways!
Flavours could be aided by artificial intelligence, going beyond current applications and helping in flavour design and the discovery of new flavour compounds.
Flavours hold thrilling possibilities, barring a rise-of-the-machines scenario.
FLAVOURS ALL THE WAY:
Flavours are the sensory building blocks of our culinary experiences.
Flavours undeniably shape our perceptions and drive our food choices.
Flavours highlight that good food is about the complexities of flavour profiles as much as the presentation—the numerous textures, tantalising scents, and taste.
Flavours allow us to explore intricacies that help us make informed decisions about what we consume and shape an appreciation for the work that goes into creating the food we love dearly.
Flavours can be natural with complex authenticity, artificial with alchemical magic, or nature-identical with hybrid advantage.
Flavours are available for every season and need.
Flavours are created through detailed processes by professionals with deep knowledge of taste, aroma, and science.
Flavours are brought to life by these sensory wizards who ensure the food we eat is palatable and safe while arriving at newer compositions all the time.
Flavours are there for you to take—add them to your products; experiment with your own combinations and discover ways of making your food stand out from the crowd.
Flavours are welcomed by a world growing more connected, with people opening up to bolder and more adventurous tastes.
Flavours might even be created by matching paprika with blue cheese.
Flavours could shine in a combo like elderflower and apple.
Flavours might just land you a hit on your hands.
PHYSICAL and CHEMICAL PROPERTIES of FLAVOURS:
EC Number: Not applicable as "Flavours" refers to a broad category of compounds and not a single defined chemical substance.
CAS Number: No single CAS number.
Flavours include hundreds of individual substances, each with its own CAS number (e.g., vanillin: 121-33-5, ethyl maltol: 4940-11-8, menthol: 89-78-1, etc.).
Appearance: Can be liquids, powders, oils, or crystals, depending on formulation
Odour: Distinctive, often pleasant or characteristic of the desired taste
Solubility: May be water-soluble, oil-soluble, or alcohol-soluble
Boiling Point & Melting Point: Varies widely based on compound
Density: Depends on the molecular structure (no fixed range)
Volatility: Many flavour molecules are volatile to enhance aroma perception
Chemical Nature: Can include esters, aldehydes, alcohols, ketones, lactones, phenols, terpenes, etc.
FIRST AID MEASURES of FLAVOURS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of FLAVOURS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of FLAVOURS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of FLAVOURS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of FLAVOURS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of FLAVOURS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
