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6. Flavor formulation
Flavor formulation is the creation of aromatic compositions for a given application from available raw materials (natural extracts and molecules obtained by synthesis or biosynthesis).
chocolate flavoring for two different products (ice cream or chocolate liqueur), fruit flavoring corresponding to the preference of a particular type of consumer or customer for the same finished product.
This is where the art of the aromatician comes into play, although he or she will have to take into account a number of parameters in order to respond to the request.
In the first instance, he must consider the natural raw materials available to him, it being understood that they may be subject to wide variations depending on the year, the place of production, the cultivation...
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Flavor formulation
Emulsification and aroma fixation
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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...
Directory
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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