Flavours – Plant-Ex

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, means 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.

Sweet

Fruit

Alcohol

Vegetables

Herbs

Savoury

Diverse

LABELLING AND DECLARATION

When you add a flavour to a product, they have to be declared on the back of pack (BOP). How we declare these flavours, is dependent on the flavour itself. Please see below the different flavour classifications.

Natural Flavour – Extracts and/or naturally occurring chemicals obtained by a natural process only can be used. Declared on BOP as ‘Natural Flavouring’.

Artificial Flavour – Extracts and/or all food safe chemically defined substance can be used. Declared on BOP as ‘Flavouring’.

FTNF (from the named fruit) – FTNF flavours are extracts that are 100% derived from the named source material without additional flavourings added; essentially, an FTNF is an extract. Declared on BOP as “X Extract”, or “Strawberry Extract”.

Natural Flavour (95/5) – In a 95/5 flavouring, at least 95% of the flavour components must originate from the named source material, with 5% originating from other natural sources/flavourings and used for the purpose of rounding off or standardising to ensure a consistent flavour profile. Declared on BOP as “Natural X Flavouring” for example, “Natural Strawberry Flavouring”.

Natural Flavour WONF (with other natural flavourings) – < 95% of the flavour is derived from the named source, with the rest being made up from other natural flavouring substances or preparations. Declared on BOP as “Natural X Flavouring with other natural 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

Water soluble liquid, typical solvents:

Partially water-soluble liquid, usual solvent

Oil soluble liquid, typical solvents – No limits:

Water soluble powder, usual carriers – No limits:

SEE OUR FLAVOURS BROCHURE