Understanding the limitations of natural flavors

Understanding the limitations of natural flavors

Excerpt taken from January 16, 2018, of bakingbusiness.com.

The clean label movement has put pressure on bakers to remove artificial flavors from recipes. In doing so, however, they often are challenged with delivering the same robust, stable taste associated with artificial flavors consumers have grown accustomed to.

Nick Lombardo, applications scientist, culinary, Flavorchem, said the company sources innovative natural raw materials that inspire authentic, on-trend flavor profiles.  There are many exciting technological advances in extracts that allow us to meet the demand for clean labels while still delivering exciting, bold flavors at a justifiable cost. For example, carbon dioxide supercritical fluid extraction of spices, peppers, herbs and alliums that have been toasted, roasted or smoked prior to extraction offer authenticity in building ethnic flavor profiles.  We can use these types of extracts in emulsions, oil-based flavor systems and seasonings for a wide range of bakery applications.

Contact us for ways to help make your label clean and cost-effective.