In almost all cases flavor is the main determinant of a consumer’s enjoyment and ultimately acceptance of a food product.  Food companies are well-aware of this fact and go to great lengths to create products with desirable flavor attributes.  This is often achieved by the judicious use of natural and/or artificial flavorings.   The recent clean label trend has caused the food and flavor industries to rethink how they use and label ingredients.  In the case of flavor even the phrase “contains natural flavors” is not necessarily considered positive in the consumer’s mind since it indicates that a foreign ingredient has been added to the product.  In extreme cases when it is desired to declare only ingredients considered to be wholesome by the clean label-conscious consumer it is necessary to find alternative ways to generate, enhance or otherwise impart flavor to the product.  This talk will discuss novel, creative and traditional ways that have been developed and perhaps rediscovered by food product developers to achieve optimal flavor without the need to uses or declare added flavorings.

Flavors and flavorings in a clean label environment

254th National Meeting (2017)

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