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8. Industrial applications of food flavorings
Controlling the flavor of a food product aims to satisfy consumer demand, which varies according to age group, eating habits and socio-cultural considerations.
Flavors can be added to foods for a variety of reasons, the main ones of which we'll describe below.
8.1 Modify or complete an aromatic profile
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The elimination of water during the thermal concentration of fruit juices leads to a significant loss of aroma. Several solutions are available to restore, to a greater or lesser extent, the initial fruit flavor in fruit juices made from concentrates: addition of fresh juice, reincorporation of flavors recovered during the process, or addition of aromatic preparations containing the main volatile compounds known...
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Industrial applications of food flavorings
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...
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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