#flavouring
“Flavourings (flavourings)” are products:
- not intended for direct consumption, added to foods to impart or modify their flavour or taste;
- made from or containing products of the following categories: flavouring substances, flavouring preparations, thermal process flavourings, smoke flavourings, flavour precursors or other flavourings or mixtures thereof;
(Definition of flavouring by REGULATION (EC) No 1334/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC)
Flavourings are used to improve or modify the odour and/or taste of foods for the benefit of the consumer. Flavourings and food ingredients with flavouring properties should only be used if they fulfil the criteria laid down in this Regulation. They must be safe when used and therefore certain flavourings should undergo a risk assessment before they are permitted for use in food. Whenever possible, attention should be paid to the possibility that the use of flavourings may cause adverse reactions in foodstuffs.
In order not to mislead the consumer, the presence of flavourings should always be appropriately indicated on the label. In particular, flavourings should not be used in a way as to mislead the consumer about issues related to, amongst other things, the nature, freshness and quality of the ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product. When approving flavourings, other factors relevant to the matter under consideration should also be taken into account, including social, economic, ethical, environmental and traditional factors, the precautionary principle, and the feasibility of controls.
Flavourings have several functions in industry:
- shaping olfactory and taste characteristics
e.g. the addition of vanilla flavouring to yeast cakes
- increasing palatability
adding flavour to cake batter, for example
- imparting new characteristics
e.g. addition of berry flavouring to chokeberry filling
- restoring characteristics lost during the technological process
e.g. addition of strawberry flavouring to strawberry fruit filling
According to Regulation 1334/2008, the term ‘natural flavouring substance’ shall mean a flavouring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavouring substances correspond to substances naturally present and identified in nature.
Our natural flavourings are divided into three groups, based on their composition and, more specifically, on the origin of the raw materials used in their production. Classifying a flavour into a particular group clarifies how it should be included in the product formulation, whether the word “natural” can be used, and whether the flavour of, for example, a fruit that the flavour is intended to add can be represented graphically on the label.
Compiled by JAR based on:
Regulation (EC) of the European Parliament and of the Council
No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance) as amended.
With each inquiry, we ask our customers to identify their needs as thoroughly as possible. We expect information on the preferred form of flavour, its application and the requested flavour status. Based on this, we provide a list of JAR flavourings that might meet the specified requirements. Then we are ready to arrange 30g samples.
For details, please consult the specification for each product. Most flavourings must be stored in a dry, ventilated place, protected from light, away from sources of heat, in tightly closed containers at a temperature of 5-25°C.
#quality
#logistics
