Introduction to Foods Flavouring_v1.0

Introduction to Foods Flavouring

Kuliah Umum TK ITBPrayoga Wahyudianto

8 October 2015

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Objective To give overview on Flavour market potential and the driving factor To give understanding on F&F industry business process To introduce on foods flavouring

• The common materials in foods flavouring• The principles of flavourings• The challenge in ensuring flavour impact during consumption

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THE MARKET PLACE• Market Trend in F&B Market• Processed Foods Trend Indonesia• F&B Market in Indonesia • Global Market of F&F• Business Process in F&F

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Market Trend in F&B Market Emerging Market shows positive Trends In Indonesia the growth driven by wage growth prospect, young population and strong domestic demand Indonesia at 5th rank the most attractive country for foods investment weighing the opportunity and the risk.

Food and Beverage: Linklaters Emerging Opportunity Index

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Processed Foods Trend Indonesia By 2013, the market is

expected to grow to US$22.4 billion.

In Indonesia, food expenditures have grown from US$65.7 billion in 2004 to US$127.6 billion in 2009.

Many Indonesian consumers are becoming increasingly affluent, with more disposable income to spend on food

31% 20% 13%indulgence Packed Fresh

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F&B Market in Indonesia

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Global Market of F&F

Market Size

Undiversified$15,691.00

$20,532.60

$0.00

$5,000.00

$10,000.00

$15,000.00

$20,000.00

$25,000.00

2010 2014

Sales of Top 10 F&F Company

Givaudan Firmenich IFF SymriseTakasago Wild Flavors Mane SA FrutaromSensient Flavors Robertet SA Huabao Intl. T. Hasegawa

$25BnMarket Value

80%share by Top 12

Old and established industry High entry barrier on research and creation Present globally with sophisticated Supply Chain

Business Process in F&F • Baverages• Savoury• Dairy• Confectionary• Tobacco

Research F&F Creation Winning the Brief Production

BUSINESS PROCESSBUSINESS PROCESS

• Consumer Products • Fine Fragrance • Ingredients

FLAVOURS FRAGRANCES

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INTRODUCTION TO FOODS FLAVOURING• Definition • Why We Flavouring our Foods• How we enjoy our foods• What is Umami• Business Process in F&F • Common Flavours Materials (Herbs ..Vinegar)• Foods Flavour Profiling• Flavours Delivery

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Definition 1. “Flavor is the sensation produced by a material taken in the mouth,perceived principally by the senses of taste and smell, and also by thegeneral pain, tactile, and temperature receptors in the mouth. Flavoralso denotes the sum of the characteristics of the material whichproduces that sensation.”

2. “ Flavor is one of the three main sensory properties which are decisive in the selection, acceptance, and ingestion of a food.”

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Why we Flavouring our Foods Enhance Existing FlavourProvide Characteristic Flavour

Cost Reduction Compensate Loss

• To distinguish Product in market• Competitive Advantage• Brand Signature• Adding Description on Natural Flavour • To renew and refresh a brand

• Natural resource can be very expensive to be used in commercial application• Ensure consistency of Natural Material• Anticipate Loss in Storage • Recover loss due to foods processing

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How we enjoy our Foods Through our five Senses :• Sight Appearance : shape, color, size• SmellOdor : fresh, rancid, citrus, spicy• Hearing

The sounds of food being prepared, cooked, eaten• Taste-Bitter, salty, sweet, sour and Umami• Touch-Texture : crispy, rubbery, smooth, chalky-Temperature

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What is Umami • Umami is a savoury taste, often known as the fifth taste. It is a subtle taste and blends well with other tastes.• It was discovered by Dr Kikumae Ikeda, from Tokyo Imperial University, Japan, in 1908. He undertook research into Dashi, a traditional Japanese stock made from kombu (kelp).• Umami has its own distinct savoury taste, often associated with ripe tomatoes and cheese.

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Common Flavours Material Mineral

Spice

Herb

Vinegar Oil

FlavouringAgent

Flavour Enhancer

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Common Flavours Materials Herbs

• Leaves of shrubs and herbaceous plants Spices

• Come from roots, barks, buds, seeds, berries or fruit of tropical trees, plants, and shrubs

Minerals• Crystals formed by different geological processes• Mined from the earth or produced by evaporating water

Flavoring agents• Artificial or natural substances added to foods to enhance flavor

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Herbs

Basil Bay Leaf Chives

Cilantro Dill Marjoram

Mint Oregano Curly Parsley

Flat Leaf Parsley Rosemary Sage• Herbs have medicinal properties

• Natural antioxidants and vitamins• When choosing herbs, look for brightly colored stems• Use immediately after purchasing

• Or wrap in damp towel and place in sealed container for up to five days

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Spices

Cinnamon Galangal Ginger root

Lemongrass Nutmeg Vanilla bean Clove

Tamarind Pods and Seeds

peppercorns

Assorted colored sesame seeds

• Spices have a more intense flavor than herbs• Most peppercorns are grown in India, Indonesia, Brazil, and Malaysia• Flowers are picked by hand and sold by the stamen or thread, or in ground form

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Flavouring Agent Artificial or natural substances added to foods to enhance flavor Dehydrated vegetables can be used as seasonings

• Onions, garlic, sweet red pepper, and mint• Freeze-dried chives and shallots

Condiments• Combinations of herbs and spices with a liquid base (examples: mustard, relish)

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Salt and Flavour Enhancer Salt is the mineral most used in cookingReasons for using salt

o Preventing mold and bacteria growtho Acting as a brake for chemical reactions produced by yeast in baked goodso Brightening food flavors o Decreasing sourness of acids and increasing sweetness of sugar in dishes

Flavour Enhancer• It possesses little flavour of its own, but it can ‘bring out’ the flavour of foods. It is therefore actually a flavour enhancer.• How it works :

o to amplify the existing taste and/or odour of a foodstuff, and/or o to increase the overall perception of all flavour characteristics, and/or o to increase a single flavour perception so significantly that it is out of balance relative to the modification of the other flavour characteristics.

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Oil Oils are liquid fats from plants or animals Cold-pressed oils are made by pressing vegetables on an expeller press All oils are sensitive to damage from heat, light and oxygen exposure Smoke point is the temperature at which the oil will start to smoke

• Vegetable oils can handle higher temperatures than animal oils• Oil begins to break down at the smoke point and must be discarded

Different type of Oil :Avocado, coconut, corn, cottonseed, grapeseed, hazelnut, olive, palm, peanut, pine seed, pumpkin seed, rapeseed (canola), safflower, sesame, soy, sunflower, vegetable (blend), and walnut

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Vinegar Vinegar means “sour wine”

• Made by exposing wine with less than 18 percent alcohol to air• Bacteria in air reacts with residual yeast to create mother (layer of mold)

o Reacts with alcohol to change into acetic acid Vinegar types

• Wine, balsamic, cider, malt, spirit, rice and flavored vinegars

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Industrial Usage of F&F Materials

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Chemistry of Flavour Compounds There are hundreds of flavour compounds in a typical food.• chocolate : about 300 flavour compounds• coffee bean : about 800 flavour compounds • Orange : about 250 flavor compound But primary character is defined by much less compound. Orange can be defined by just 6 compounds Esters are one of the major compounds that imparts characteristic flavour to food products. Some examples are :• Isoamyl acetate – pears or banana• Octyl ethanoate – orange• Methyl butanoate – apple• Ethyl butanoate – pineapple• Pentyl butanoate – apricot• Methyl salicylate – wintergreen• Ethyl phenylacetate – honey• Benzyl butyrate – Cherry

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Food Flavor Profiles Top notes or high notes

• The sharpest first flavors or aromasMiddle notes

• The second wave of flavor, more subtle Low notes

• The most dominant lingering flavor Aftertaste or finish

• The final flavor Roundness

• The unity of a dish’s various flavors Depth of flavor

• A broad range of flavors

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The Art of Flavour Creation• Primary Character

Recognitiona-ionone in Raspberry Flv• Secondary Character

Optional Descriptioncis-3-hexenol for leaf green

• Taste EffectEnhancer, after taste

• Complexity shophisticated vs manufacturing

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Flavouring Guidlines Flavorings should not hide the taste or aroma of the primary ingredient Flavorings should be combined in balance, so as not to overwhelm the palate Flavorings should not be used to disguise poor quality or poorly prepared products Flavorings should be added sparingly when foods are being cooked over a long period of time Taste and season foods frequently during cooking

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Factors Flavour Application Ingredient Factor Fat Content in Finished Product Flavour must be adjusted either more fat soluble or water soluble to ensure required impact

Processing Factor Heat has the greatest impact Lost of volatiles

Storage FactorOxidation is the main enemy e.g : oxidation of hydrocarbons on Lemon flavor will result to noticeable off-note

Consumption FactorTemperature during consumption. E.g : Ice cream will reduce flavor impact. In general hot foods more challenging to flavor.

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Flavours Delivery : What and Why

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Flavour Delivery Core Thechology

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Flavour Delivery System

Range of Herbs – Meats,Vegetables

Hi conc. Natural Flavour : Coffee, Cocoa

Wide Application, versatile.Meat, Fruit, Vegetables, Herbs

Natural Compound in Paste. Preserve original texture.

Liquid Form, wide application.

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Spray Dry for Flvours Delivery

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Some Application for SD Flavours

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Summary Flavours business growth is following the processed food market

development which inline with GDP growth. Global Flavours Industry agglomerated in small number of players due to

high entry barrier on research, creation and supply chain. There are 5 basic taste that lead to foods flavouring: sweet, sour, bitter,

salty and umami. Common materials for flavouring can be grouped into herbs, spices, salt,

flavouring agents and flavor enhancer Flavours creation is very much an art that follows on some basic

principles. The key is to ensure the impact during consumption. Some Flavours Delivery System was developed to ensure the impact.