Page 20 - FMT Magazine, September 2020

Ingredients

colour, or chemical preservatives
IN THE FOOD FORMULATIONS, THE FLAVOURINGS ARE in the food product. Use of natural
ADDED TO IMPART DESIRED TASTE AND ODOUR TO fl avour over artifi cial, natural
THE FINAL PRODUCT. IT PLAYS AN ESSENTIAL ROLE IN colour over synthetic dye, natural
preservatives over chemical
SATISFYING THE REQUIREMENTS OF TASTE BUDS.
can be the replacement. Flavour
professionals need to alter the
to the layman. The clean label makes WHAT IS NATURAL? composition of artifi cial fl avour
it easy for the consumer to recognize While dealing with fl avourings for by using permitted natural fl avour
what they are purchasing2. the clean label, we first need to realize ingredients. Similarly, monk fruit

what is natural. Dictionary defi nition extract, curcumin, beetroot extracts
The data reported by Market Watch suggests natural means something are some natural colouring agents
shows that the global market for “as found in nature and not involving which can replace synthetic dyes.
“clean label ingredient” in 2020 anything made or done by people”.
will be 10.35 Billion USD and it is The commodity should be derived NATURAL FLAVOUR INGREDIENTS
estimated to rise by 17.14 Billion from nature having an animal, plant BEYOND FLAVOURING
USD in 2026 with the CAGR of 7.4%3. or microbial origin. It is obligatory to As we have seen, natural fl avour
The estimation by Euromonitor broaden the term natural for relating ingredients are useful for giving taste
shows the sale of 160 billion USD it to wellness and healthiness of to a food product. But they are capable
clean label foods in the year 2020. consumer. The consumer relates of doing far more than this. There
A global study by Ingredion found naturalness to authenticity, purity or hidden properties can be benefi cial
82% of consumers give importance transparency in an ingredient used. to achieve health benefi ts naturally.
for recognizing the ingredients According to the origin of the fl avour It is well known that many herbs &
present in the food they purchase. ingredients, they are classifi ed into spices have a natural antimicrobial
At the same time, a short and simple three categories. agent in them, e.g., Eugenol in clove
ingredient list was preferable for 81% or cinnamaldehyde in cinnamon.
consumers. It shows the clean label 1. Natural Flavour Ingredients These agents can be applied during
trend is now a thumb rule to survive 2. Nature Identical Flavour formulating clean product. Many
the cutthroat brand competition. The Ingredients essential oils have antimicrobial

quest for clean ingredients without 3. Artificial Flavour Ingredients as well as antioxidant properties.
compromising taste or economy is The citrus essential oils are rich
need of time now. Several packed To claim the product as clean, food in limonene which is attributed to
food companies have already manufacturers are now shifting antibacterial & antifungal properties.
announced their clean labelled from artifi cial flavour ingredients to The hydroxyl group present in

product and started reworking on natural for flavouring purpose. The phenolic compounds of essential
existing product formulations. natural extracts derived from herbal oils are vital for its antimicrobial
plants at low temperature are too action. Oregano oil, clove oil, thyme
In the food formulations, the used to impart desired fl avouring oils etc. are already tested for their

flavourings are added to impart character. Simultaneously we also antimicrobial activity in meat &
desired taste and odour to the fi nal have to deal with the price expected meat products. The intense aroma of
product. It plays an essential role in hike. When we conduct their safety these essential oils can be a hurdle,
satisfying the requirements of taste testing as strict as artificial, then the but encapsulation can reduce the

buds. The flavour blends, spices, chances of hazard surely reduce. excess intensity. It is a promising

herbs, aroma compounds, essential Generally Recognized As Safe way for clean labelling where you
oils, extracts, oleoresins, absolutes (GRAS) is the usage level permitted are using natural ingredients over
all broadly contribute to fl avourings. by Flavor Extract Manufacturers the chemical one5.
And they can be a prominent tool Association (FEMA) upon safety
for claiming clean label if used testing of fl avour ingredients. Some studies showed the usage of
suitably. The understanding of antioxidants in product formulations
different perspectives for the clean REPLACEMENT IS THE REMEDY when loaded on nanocarriers.
label can make it easier to decide One trick to clean label for the Natural antioxidants like β-carotene,

the use of flavourings in product food industry is “replacement”. Itis curcumin or spice oleoresins can be
formulations. better to avoid artifi cial fl avour, employed on natural nano carrier

Food Marketing & Technology 20 September 2020