DISCOVER FLAVOURS
Flavours are everywhere and in many different foods!
WHAT ARE FLAVOURS
Flavours are well-defined chemical substances that are isolated from natural sources or produced synthetically to impart or modify the flavour of foods and beverages.
WHAT DOES A FLAVOURIST DO?
A flavourist, also known as a flavour chemist, uses chemistry to produce natural and non-natural flavourings in a laboratory. Food manufacturers use these flavours in a wide range of products to achieve the tastes that the consumer wants.
DIFFERENT FLAVOURS
The flavour industry develops and supplies natural flavourings and other flavouring solutions for food and beverages.
ARE FLAVOURINGS DANGEROUS?
As a consumer, you should not worry about flavourings being dangerous. The use of flavourings in food is regulated in the EU and in Denmark and a comprehensive assessment of the risk of using flavourings in food has been, and continues to be, carried out.
The majority of flavour compounds already exist in nature and the possible additional exposure of all approved flavouring substances is always assessed.
WHY ARE FLAVOURS ADDED TO FOOD?
When foods are processed, a natural loss of flavour can occur. This can be compensated for by adding flavourings. With modern technology, you are today able to control the natural processes that occur during food processing. The addition of flavourings ensures that food manufacturers are able to offer products with a uniform taste and flavour experience to the delight of the consumer.
With flavours you can produce healthier foods. This is possible because it is possible to identify the components that, for example, give the consumer the taste of fat. In this way, you can maintain the good taste of fat, but reduce the actual fat content.
With flavours you can produce healthier foods. This is possible because it is possible to identify the components that, for example, give the consumer the taste of fat. In this way, you can maintain the good taste of fat, but reduce the actual fat content.