Food Flavour Manufacturers
Food flavour manufacturers produce flavor ingredients that enhance natural foods and drinks. They use extraction, distillation, and fermentation processes to create these flavors. They also create a wide variety of natural ingredients from plants and flowers.
Manufacturer of water soluble food flavors, beer and beverage flavors, lip balms, soaps, potpourri, and skin and hair care products. Custom formulations and small to large production runs are available.
Flavors
Flavors are blends of aroma chemicals that are developed for specific end-use applications. The exact composition of a flavor is proprietary – it’s the intellectual property of the manufacturer (“flavor house”). This food flavour manufacturers is why popular products like Coca-Cola can continue to be sold for decades, even though its exact recipe has never been revealed. The same applies to many other food and beverage products.
Natural flavours are obtained from plant or animal raw materials using extraction, distillation and fermentation processes. The FDA defines three kinds of natural flavourings: natural, nature-identical and artificial flavourings. Regardless of the source, all flavourings must be processed and be safe for human consumption.
Some of the world’s leading manufacturers of food flavors include Givaudan (Switzerland), International Flavors & Fragrances (United States) and Symrise (Germany). Some of these companies specialize in natural or artificial foods. Others focus on specific categories, such as coffee and cocoa or herbs and spices.
The flavour of a product is a combination of smell, taste and texture. Flavour manufacturers can add many different elements to a food or beverage to enhance the flavour profile and create a distinctive character. For example, a bakery may add butter or vanilla to a pastry or bread mix to provide richness and sweetness, while a dairy producer can add cheese flavourings to milk or cream to create a creamy texture.
Aromas
A variety of aromas are available for food manufacturers to choose from. Some are natural, while others are artificial. Natural flavours are yielded from natural vegetable or animal raw materials such as fruit, spices, herbs, roasted coffee or smoked bacon. They are processed through physical, enzymatic or micro-biological methods such as squeezing, destillation, extraction, crushing, grinding or mixing and fermentation. They can also be produced by chemical means such as esterification or acetylation.
The flavour industry is a highly competitive sector, with most commercial flavors consisting of dozens of impact compounds. These are formulated into various flavour systems, depending on the specific needs of each application. Some are based on natural extracts or essential oils while others are based on synthetic aroma chemicals. For example, flavour chemicals with anti-inflammatory (1,8-cineole), lipid lowering (2-hexenyl acetate) or blood pressure regulating (3-hexenyl phenol) properties are used to create functional foods and beverages.
A leading manufacturer of specialised flavours for the food and drink industry. Offers a range of sweet and savoury flavourings in liquid and powder form. Custom flavour development, packaging and testing services are available. cGMP and ISO 9000 certified. Serves small, medium and large businesses. Other products include colour systems, pharmaceutical excipients, inkjet and specialty inks and dietary supplements.
Colours
Food flavour manufacturers produce a wide range of colours for use in foods and drinks. These colour additives can be sourced from natural ingredients such as plants, spices, or extracts or synthetically produced from chemicals. Some common colours include red dyes (for food colouring), blue dyes, yellow dyes and black dyes. Colours are used food flavour manufacturers to give foods or beverages their desired appearance and are also incorporated into other materials such as packaging or labels.
Natural Flavours are usually derived from a variety of raw materials including herbs, spices, fruits, nuts and vegetables. They can consist of whole fruit, berries, rinds, peels or leaves, or they may be created from chemical compounds such as alcohols, aldehydes, ethers, esters, hydrocarbons (terpenes and sesquiterpenes), ketones, lactones and phenol ethers. They can also be created from combinations of these compounds or from other sources such as essential oils.
Typically they are created by “flavorists” (technically trained chemists) who create flavourings and extracts to meet specific customer requirements. They rely on highly sophisticated analytical methods such as solid phase extraction, headspace gas chromatography and mass spectrometry to determine the volatile compounds in a sample. This allows them to match the taste of a particular fruit or spice with its corresponding flavouring compound. They are also able to identify the specific aroma molecules that are responsible for the taste of a particular food and create an artificial version of it.
