Natural flavourings

In the eyes of the  consumer, the word flavouring is often synonymous with artificial. Fortunately this is not always the case..


It is true, however, that the principal flavouring needs come from the food Industry.

Industrial requirements with relatively low manufacturing costs often resort to synthetic low cost flavourings.


In order to meet different   markets and customer requirements the are flavourings (synthetic or artificial), natural flavourings and flavourings certified as Organic.


Because our profession is unique and complex there is a specific legislation for flavourings.

European regulation  1334/2008  applicable since January 2011 repeals Directive 88/388 and redefined the names of natural flavourings, in order to clarify allegations.


It definded a number of complex rules that give rise to different names :


Natural Flavouring of Raspberry
The term \\\"natural\\\" may only be used in combination with a reference to a food, food category or a vegatable or animal flavouring source if the flavouring component has been obtained exclusively or by least 95 % from the source material reffrered to.  

      
Natural Flavouring of Raspberry and other natural favourings

            The term \\\"natural flavouring \\\" may only be used if the flavouring component is derived from different source materials ans where a reference to the source materials would not reflect their flavour or taste.


Natural flavourings
This name can be use in two cases. Either in the preceding case where the source is present but more identifiable, or if there is natural aromatic composition not involving the product it self.

These names which were supposed to help the consumer by bringing clarity to the labelling have, in our opinion, brought the opposite.   

What is to important remember is that the term \\\"natual\\\" can only be used when the component part of \\\"flavouring\\\" or \\\"raspberry flavouring\\\" signify synthetic flavouring.

The valid frequently ask question is : How is it possible to make a natural flavouring with raspberry taste without raspberry?

A natural flavouring is composed of two type of component : Natural component preparations and natural component substances.

Natural component preparations include essential oils, oleoresins, absolutes, resinoids, infusions, fruit concentrates...

Natual component substances ie which sometimes are unrelated to the product in which they will be used.

For example, you can extract the cis-3-hexenol natural essential oil and use as a green note in mint or strawberry.
The same compound also exists from a synthetic source but with a very large price differential.
For example, a synthetic compound as common as benzaldehyde characteristic note almond costs only a few euros per kg.
The natural counterpart (which has exactly the same aromatic characteristic) can cost more than 200 euros per kg.

To maintain formula confidentiality, legislative does not require us to detail the flavouring substances and flavouring preparations. It would in any case be difficult to do so as some may contain twenty different flavouring agents.

Other categories of flavouring agents are used in our profession but they can not claim to be natural names. Such is the case of component substances, flavouring obtained by heat treatment (Maillard reaction), precursors of flavourings, smoked flavouring and other flavouring which fall into.

Flavourings certified organic which are listed in our product catalogue must meet even more complex specifications.

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