Food Flavour Manufacturers and the Pandemic
What do cool mint, vanilla ice cream and cherry topping have in common? They were all made possible by food flavor manufacturers.
Food manufacturers rely on flavorings to fill in the blanks of mass-produced foods that would otherwise be bland. But are they using artificial or natural flavors? Food safety advocates recommend that people avoid foods with synthetic ingredients, but there’s no way to test every flavoring.
What is Flavour?
Flavour (or flavours – the UK spelling) is the overall sensory impression of a food or drink. It’s determined mainly by the chemical senses of taste and smell. But, the ‘trigeminal’ senses (the sensations of coldness, heat and pressure) occasionally contribute to it too.
A flavour can be natural or artificial. Natural flavours are derived from plants, essential oils, proteins and yeasts etc. Artificial flavours, on the other hand, are made from a range of chemical compounds such as alcohol, glycerol and propylene glycol. These are then combined with a flavouring agent to create the desired effect.
Natural, nature-identical and artificial flavours are all created in food flavour laboratories. All of them must comply with the regulations set out by the CFIA and FDA in order to be considered safe for use in foodstuffs.
It’s important to understand how to combine flavours in order to create food flavour manufacturers the perfect foods and drinks. This is a skill that all chefs and avid cooks will agree is key to their success.
It’s also worth noting that some flavours complement or enhance one another – for example, salty flavours work well with sweet ones. The same can be said for savoury and bitter flavours. So, if you have a favourite flavour combination then it’s important to stick with it when creating your own dishes and drinks.
How do Flavours Work?
A food flavour is not just about taste, but also aroma, juiciness, mouthfeel and texture. It is this combination of sensations that makes a great meal, or a bland one. Smell is a big part of flavor, with researchers suggesting that it is responsible for up to 80% of what we taste. Aroma also appears to have a connection with memory. Have you ever noticed how a distinctive smell can take you back to your childhood, for example the scent of your grandmother’s house or the scent of freshly cut grass?
Flavours are created by combining different chemical compounds. Someone who creates flavours as a job is known as a flavour chemist. They must have a good understanding of the science behind flavours but also have creativity to develop new ones.
Most natural flavours are derived from plants or animals, including spices and herbs (such as rosemary, thyme, pepper and ginger), fruit extracts and meat products. They must be carefully sourced and screened to make sure they don’t contain any unwanted substances. Natural flavours are generally considered to be ‘Generally Recognised As Safe’ or GRAS ingredients, but many undergo further testing to ensure safety and consistency of production.
Artificial flavours are very complex mixtures of singular naturally occurring flavour compounds that are formulated by a chemist to imitate or enhance a particular flavour. Many are considered to be ‘Gourish’ and undergo rigorous testing and regulation.
Flavour Trends in 2021
The pandemic has heightened consumers’ yearning for comforting flavors, and the desire for new tastes has opened up opportunities for products and flavor makers. These trends can help brands delight, comfort and build loyalty for the long haul once the pandemic ends.
Citrus flavors continue to be popular in drinks, foods and snacks. In 2021, expect citrus flavors such as lemon, fruit Extract grapefruit, kumquat and tangerine to be featured in more product launches than ever before. In addition to citrus, berry and botanical flavors will also feature more in products as consumers are looking for health benefits, such as immunity, cognitive function and mood support, says Kerry (Eatontown, NJ).
For the savory side, herbs like rosemary, basil, and thyme will continue to grow in popularity, notes Gold Medal Foods (St. Louis Park, MN). Also gaining in popularity is the flavor of dill—a common ingredient in pickles—which can be added to shake-on seasonings such as popcorn and potatoes, and also used in sauces or salad dressings.
For a sweet treat, look for chocolate and vanilla flavors to continue growing in popularity, reports Mintel. In addition, coffee and tea flavors are growing in popularity, and consumers are seeking ingredients that are natural, healthy, and ethical. These trends can be met with plant-based proteins and flavors such as yaji, turmeric, sage, and cardamom for sweet products, and fennel, nutmeg, fenugreek, and yuzu for savory applications.
Flavour Trends in 2022
As consumers seek more novelty from their familiar favourites, brands should focus on delivering unique and intense flavour combinations. In 2022, this could include savoury and sweet combinations such as cheese and fruit or chocolate and nuts. Alternatively, the Kerry Taste Charts predict that comforting classics like vanilla and chocolate are set to grow in popularity as people crave nostalgia for more traditional products.
As health and wellness remain top of mind for consumers, they are seeking wholesome ingredients. This has led to a boom in fruit flavours, with global new product launches featuring berries growing faster than citrus and other fruit flavours. In addition, there is a rise in sour and umami flavours as well, with mangonada, chaat masala and Mexican street corn (elote) making waves on menus.
A further trend is inspired by travel and exploration. This is reflected in the popularity of snacks that are popular in other countries or regions, with flavours like goji berry, curry, guajillo chili, kimchi and baobab driving growth. These international flavours can also be used to create more authentic tasting beverages as well.
Furthermore, 2022 is expected to see an increased focus on gut health. This will drive interest in flavours that are good for the microbiome, such as apple cinnamon oat, lavender cola and peach ginger. This may also extend to products that are formulated with probiotics, prebiotics and postbiotics.