FLAVOURINGS in FOOD JOY HARDINGE AJH CONSULTING
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FLAVOURINGS in FOOD
JOY HARDINGE
AJH CONSULTING
What is a flavouring?
A complex blend of many ingredients at
very low levels typically 30+
Usually a mix of natural and non natural
Contains a number of non flavour
components such as antioxidants and
anticaking agents
No such thing as a typical formulation
Key Points
A flavouring substance can be used in a
wide range of flavourings – its taste
depends on what it is mixed with
The same chemical can be in savoury and
sweet flavourings.
The level of use of a single material in a
formulation can vary by factors of 100 +
Use Levels - liquids
No standard use level. Very different to additives
Typically a liquid synthetic flavour will be dosed
at 0.1% but it can be lower or higher, Naturals are
in general weaker and hence the dosage will be
higher
HOWEVER a very high % of the formulation
will be solvent so the level of flavouring
components can be at least 10% lower.
Use Level Powdered crisp
flavourings Usual dosage 5 to 6%
BUT this is dusted on the surface and a considerable amount falls off as it passes down the production line.
The actual level of flavouring component in a crisp flavour is very small. The formulation has high levels of carrier and food ingredients
Eg a BBQ beef flavour will have tomato powder, onion powder, salt, spices etc etc- the beef flavour will be a very very small part of the overall flavour.
Article 3 Definitions
Flavourings impart or modify odour and/or
taste
Divided into
flavouring substances, flavouring
preparations, thermal process flavourings,
smoke flavourings, flavour precursors, or
other flavourings
Definitions - cont
Flavouring substance – similar to current definition
A defined chemical substance with flavouring properties
Examples
Ethyl butyrate
trans 2 Hexenal
Natural 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 substances listed in Annex II . Natural Flavouring Substances correspond to substances that are naturally present and have been identified in nature
Example
Limonene from Oranges
Definitions - cont
Flavouring preparations – Not defined
chemical substances
Examples
Orange Oil
Black pepper oleoresin
Rose tincture
Definitions- cont
Thermal process flavourings
A mix of materials which must include a reducing
sugar and a source of amino nitrogen which have
been heated under specified conditions
Cysteine and xylose
Hydrolysed vegetable protein and xylose
Yeast extract and methionine
Smoke Flavouring
Definition taken from the separate Smoke
Regulations.
Made by burning wood, often saw dust,
and then condensing the smoke and
cleaning it.
Regulated by separate legislation
Definitions- cont
New
Flavour precursor – product, not necessarily
with flavouring properties intentionally added
to food for the sole purpose of producing
flavour by breaking down or reacting with other
components during food processing
Eg a process flavouring that hasn‟t been heated
Definitions- cont
New
Other flavouring – Anything that is added
for odour and /or taste and doesn‟t fit in a
previous category!
Examples
Rum Ether
Flavouring categories
Flavouring Preparations
Thermal Process flavourings
Smoke flavourings
Flavouring substances
Natural flavourings substances
Precursor flavourings
Other flavourings
New
Flavouring preparations
Process flavourings
Smoke flavourings
Flavouring substances
Natural flavouring substances
NI Flavouring substances
Artificial flavouring substances
Current
Definitions- cont
Flavourings may contain permitted food additives and or food ingredients
A cheese and onion flavour will usually have onion powder in it
A flavouring will require a solvent such as ethanol
Definition of Food??
Article 3.3
Source materials for which there is
significant evidence of use to produce
flavourings are considered as food.
Examples quoted are rose wood and
strawberry leaves
Articles 14 – 16 Labelling of
Flavourings sold B2B
Very similar to current requirements
Date of minimum durability added
Requirement to list materials considered as
allergens
Still possible to put some of the information
in trade documents but not the allergen data
Special derogations for tanker deliveries
NATURAL FLAVOURING
FLAVOURING COMPONENTS MUST BE
EXCLUSIVELY FLAVOURING PREPARATIONS
OR NATURAL FLAVOURING SUBSTANCES
PROCESSED FLAVOURINGS AND SMOKE
FLAVOURINGS ARE NOT CONSIDERED AS
NATURAL
Article 16 – Use of term
NATURAL
As now, must be only natural flavouring
substances and/or flavouring preparations
Natural Flavouring Substances –
flavouring component exclusively natural
flavouring substances
Limited use – eg menthol, vanillin
Article 16 – Use of term
NATURALNATURAL “X” F:AVOURING
flavouring component must be at least 95% from „x”
balance must be natural
Non flavour part does not have to be natural
Article 16 – Use of term
NATURAL
Natural “x” Flavouring with other natural
flavourings - the flavour component is partially
derived from “x” and can be recognised
Example
60 % lemon oil
Balance a blend of lime , natural citral, orange
oil
Natural Flavouring
Natural flavouring – flavouring component is from
different source materials and a reference to them
would not reflect the flavour
Example
Barbecue flavour – This is a blend of spices,
tomato extracts, vegetable powders and
extracts. Its not made from ground up BBQs
Natural Labelling
Open to Interpretation eg.
Is it hierarchical ?
How much is partially?
When can you use “natural flavouring”?
Flavour Industry has produced some guidance and the Food Industry is also working on guidelines.
Art 29 -Final Food Labelling
Flavourings or a more specific name
Smoke flavourings unless it doesn‟t impart
a smoky flavour
Natural flavouring - only if it meets the
requirements set out in the B2B
requirements
Many Interpretation problems
with the labelling section
Eg.
Bag of mixed flavoured sweets
Instead of “Natural flavouring” you now
need – “natural orange flavouring ,natural
raspberry flavouring, natural lemon
flavouring” etc etc
Mixed Flavoured Products
Natural Lemon and Lime flavour
95% from Lemon and Lime
How much of each?
Calculation of the 95%
How do you deal with concentrated juice ??
Take it as it is or calculate back to single strength or
How do you deal with a tincture
In this case the flavouring source is steeped in a solvent with no way of determining how much was extracted.
Use of Pictures
Not covered by the new Regulations
Situation differs between member states
In the UK in some circumstances a picture
can be used if the flavouring contains non
natural flavouring components.
Front of pack claims
Not covered by new Regulations
What about
“Contains no Artificial Flavourings”
“Contains only Natural Flavourings”
Does the ingredient list have to match front of pack claim?
Could you say “Flavourings”in the Ingredient list and “ with Natural Flavouring” as front of pack claim ?
Labelling
Natural Lemon Flavouring
Natural lemon flavouring with other natural flavourings
Natural flavouring
Flavouring
New
Natural Lemon flavouring
Natural flavouring
Flavouring
Current
Union List - Part of Annex I
List of permitted flavouring substances
Should be adopted by the end of this year
The evaluations on a large number of important materials will not have finalised by then
The Industry is working with the Commission and Member States to find a pragmatic solution to the problem.
Annex III – “Active Principles”
A list of 15 materials which can not be added as such to food but which under specified conditions can be present due to their occurrence in raw materials.
A list of 4 natural Ingredients with specified restrictions
1 Ingredient which is not allowed for the production of flavourings
Example of Annex III listing
Name Compound food
in which the
level is
restricted
Maximum level
in mg/kg
Estragole Dairy products
Processed
fruits,vegetables
Fish products
Non-alcoholic
Beverages
50
50
50
10
Active Principles
Allowed at any level
in foods apart from
those listed where a
maximum level is set
New
Maximum level set in
all food with higher
levels for certain
specialist categories.
Current
SMOKE FLAVOURINGS
Separate Regulation – covering Primary
products
Primary products are further processed
to make smoke flavourings
17 dossiers submitted, 9 are under
consideration for inclusion.
Smoke Flavourings
Traditional uses
Atomisation
Dipping
Drenching
Injection
Other uses
Snacks, sauces,ready meals
Complex issues to solve
Some unclarity on Margin of Safety
Intake estimates based on extreme consumer
The levels proposed are in some cases too low to
be effective
Difficult to measure in final food – enforcement
difficulties
Must consider however that they are safer than
uncontrolled smoking !
Thank you for your attention
Joy Hardinge
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