FLAVOURS
Top note and natural flavours

TOP NOTE FLAVOURS

A library of thousands of EU approved Flavour Chemicals and Natural Extracts means that our team of flavourists have created a vast database of formulations to match all types of profile and application.

GC-MS technology, combined with years of experience, mean that the Flavour development laboratory can manage new creation briefs as well as competitor matching.

Plant-Ex has all of its production processing in-house, including spray drying. This means that total control can be maintained both during design of a Flavour and also production from small to large batches. The Flavours Division is a growing part of Plant-Ex, building upon quality, flexibility and creative flair.

flavours

Sweet

Fruit

Alcohol

Vegetables

Herbs

Savoury

Diverse

LABELLING AND DECLARATION

There are three main classifications of flavours according to EU Regulation 1334/2008, this dictates how the customer should declare the flavour on their packaging:

  • Artificial Flavour – Extracts and/or all food safe chemically defined substance can be used. It is declared as ‘Flavouring’
  • Natural Flavour – Extracts and/or natural occurring chemicals obtained by natural process only can be used. It will be declared as ‘Natural Flavouring’. 
  • Natural FTNF – From the Named Fruit means that extracts coming from that source have been used at a 95% minimum in the flavour. It can be declared as ‘Natural Source Flavouring’.

As a general rule, artificial flavours are the lowest cost, highest strength products available for food manufacturers. However, certain markets do not like to include artificial products within their ingredient specification. Natural flavours are more often preferred; however, the extraction and refinement of natural aroma-chemicals is more expensive than those which can be factory synthesized which often results in a higher cost. Natural FTNF Flavours are the “cleanest Label” alternative for food manufacturers, permitting the use of the actual raw material name in the label declaration, the only negatives being that they are often more expensive and weaker in terms of profile.

FLAVOUR SOLVENTS AND DOSAGES

In order that all of the aroma-chemicals in a flavour remain in a consistent solution without precipitation or becoming unstable, they are diluted onto a carrier/solvent, which then holds the chemicals to deliver a consistent strength and profile. The choice of the carrier system depends upon the application.

Water soluble liquid, typical solvents:
  • Propylene Glycol (PG) – Maximum level 0.1% for Beverage. Maximum level 0.3% for Food Stuff:
  • Ethanol – More than 0.5% will make beverage alcoholic
  • Water with Ethanol
  • Water with PG
Partially water-soluble liquid, usual solvent
  • Triacetin (not suitable for beverage)
  • Maximum level 0.1% for Beverage. Maximum level 0.3% for Food Stuff
Oil soluble liquid, typical solvents – No limits:
  • Sunflower Oil
  • Rapeseed Oil
  • MCT (medium chain triglycerides)
Water soluble powder, usual carriers – No limits:
  • Maltodextrin and Dextrose
  • Maltodextrin and Gum Acacia

NATURAL FLAVOURS INCLUDE THE FOLLOWING CATEGORIES

SEE OUR FLAVOURS BROCHURE