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5. Biotechnology and Flavors
Natural flavors are traditionally obtained by extracting raw materials, usually of plant origin. The technical and economic need to diversify the ways in which flavouring materials are obtained, together with advances in biotechnology, have led to the exploration and exploitation of the possibilities offered by the latter. The fact that substances produced by biotechnology can benefit from the natural label has been a determining factor in the interest aroused in recent years.
The complex flavors produced by micro-organisms during fermentative processes have long been exploited in a more or less empirical way, and it has been known for 25 years that certain strains are capable of synthesizing aromatic molecules, but it is only recently that the use of micro-organisms, plant cells or enzymes for the production of flavor compounds has been considered.
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Biotechnology and Flavors
Flavor formulation
Bibliography
References
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Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
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Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
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