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