FROM OUR FLAVORS TO YOUR FINISHED PRODUCTS
Lucie LevêqueResponsible forRegulatory Affairs
At PROVA we work to give & reinforce a taste, an odor, mask an aftertaste or standardize a taste with synthetic or natural flavors. We are committed to natural nutrition, and have launched several ranges of natural flavors to meet our customers' needs.
What are the different types of food flavorings?
Flavors are products that are not intended to be consumed as they are, but which are added to foodstuffs to impart or modify odor and/or taste.
The different types of food flavorings are defined in European regulation n°1334/2008.
All aromas are composed of two fractions:
- An aromatic fraction containing all the aromatic ingredients that give flavour to the product.flavor
- Another fraction contains ingredients used as carriers and solvents, additives which do not add taste toflavor but enable it to be diluted and used in our customers our customers
The content of the aromatic fraction is used to determine theflavor food category.. PROVA regulations define the rules for a flavor to be qualified as "natural". naturalIn this case, depending on the composition of their aromatic fraction, flavors can be "natural flavors", "natural flavors of X with other natural flavors" or "natural flavors of X". Whatever its composition a flavor can be designated as "flavor ".
What's the difference between flavor and flavor ?
A flavor is qualified as "natural" when its aromatic fraction is composed solely of the following preparations flavoring(preparation(s) and/or) flavoring(s).
As soon as the aromatic fraction of a flavor contains a synthetic molecule, the finalflavor is synthetic. As you can see, a natural flavor comes from a natural product, which is then transformed in order to concentrate it. To do this, we can use various methods to extract the aromatic compounds. Whatever the composition of the aromatic fraction, all aromas can be referred to as "flavor " or "flavor Y*".
Among the so-called "natural" flavours, the regulations define several categories:
- Natural flavors from X*": to use this designation, the aromatic fraction must be more than 95% from the source and the taste of the source must be easily recognizable.
- Natural flavors of X* with other natural flavors": this designation is possible when the aromatic fraction contains less than 95% of the source while the taste is easily recognizable.
- Natural flavors" : when there is no specifically recognizable source
For natural X* flavors whose flavoring fraction comes 100% from the source, it is customary to use the name "X* extract" as defined in ISO 9235:2013.
The packaging must offer the consumer an accurate overview of the composition of the product it contains, as well as its organoleptic properties.
PROVA HAS DESIGNED A REGULATORY DOCUMENT WITH THE SOLE AIM OF PROVIDING ITS CUSTOMERS WITH A DAY-TO-DAY WORKING TOOL CONTAINING A COMPILATION OF THE VARIOUS REGULATORY TEXTS AND PRACTICES OR RECOMMENDATIONS OF THE PROFESSION. UNDER NO CIRCUMSTANCES IS IT INTENDED AS A SUBSTITUTE FOR THE OFFICIAL TEXTS, WHICH ALONE ARE AUTHORITATIVE AND TO WHICH PROFESSIONALS ARE OBLIGED TO REFER AT ALL TIMES.
*X is the source giving the taste toflavor, for example vanilla.
*Y is the flavor of theflavor, for example "hazelnut".