Introduction to Foods Flavouring

Kuliah Umum TK ITB

Prayoga Wahyudianto

8 October 2015

Objective
To give overview on Flavour market potential and the driving factor
To give understanding on F&F industry business process
To introduce on foods flavouring

The common materials in foods flavouring

The principles of flavourings

The challenge in ensuring flavour impact during consumption

THE MARKET PLACE

Market Trend in F&B Market

Processed Foods Trend Indonesia
F&B Market in Indonesia
Global Market of F&F
Business Process in F&F

Market Trend in F&B Market

Emerging Market shows positive Trends

In Indonesia the growth driven by wage growth prospect, young population and strong domestic demand

Indonesia at 5th rank the most attractive country for foods investment weighing the opportunity and the risk.
Food and Beverage: Linklaters Emerging Opportunity Index

Processed Foods Trend Indonesia

By 2013, the market is
expected to grow to US$22.4
billion.

In Indonesia, food expenditures

have grown from US$65.7
billion in 2004 to US$127.6
billion in 2009.
Many Indonesian consumers
are becoming increasingly
affluent, with more disposable
income to spend on food

31%

20%

13%

indulgence

Packed

Fresh

F&B Market in Indonesia

Global Market of F&F

Market Size

Undiversified

$25Bn

Market Value

80%
share by
Top 12

Sales of Top 10 F&F Company

$25,000.00

$20,532.60
$20,000.00
$15,691.00
$15,000.00

$10,000.00

Old and established industry

High entry barrier on research and creation
Present globally with sophisticated Supply Chain

$5,000.00

$0.00

2010

2014

Givaudan

Firmenich

IFF

Symrise

Sensient Flavors

Robertet SA

Huabao Intl.

T. Hasegawa

Takasago

Wild Flavors

Mane SA

Frutarom

Business Process in F&F

FLAVOURS

Baverages
Savoury

Consumer Products

Dairy

Confectionary
Tobacco

FRAGRANCES

Fine Fragrance
Ingredients

BUSINESS PROCESS

Research

F&F Creation

Winning the Brief

Production

INTRODUCTION TO FOODS
FLAVOURING

Definition
Why We Flavouring our Foods
How we enjoy our foods
What is Umami
Business Process in F&F
Common Flavours Materials (Herbs ..Vinegar)
Foods Flavour Profiling
Flavours Delivery
9

Definition
1. Flavor is the sensation produced by a material taken in the mouth,
perceived principally by the senses of taste and smell, and also by the
general pain, tactile, and temperature receptors in the mouth. Flavor
also denotes the sum of the characteristics of the material which
produces that sensation.
2. Flavor is one of the three main sensory properties which are
decisive in the selection, acceptance, and ingestion of a food.

10

Why we Flavouring our Foods

Provide Characteristic Flavour

To distinguish Product in market

Competitive Advantage
Brand Signature

Ensure consistency of Natural Material

Anticipate Loss in Storage
Recover loss due to foods processing

Compensate Loss

Enhance Existing Flavour

Adding Description on Natural Flavour
To renew and refresh a brand

Natural resource can be very

expensive to be used in commercial
application

Cost Reduction

11

How we enjoy our Foods

Through our five Senses :

Sight

Appearance : shape, color, size

Smell

Odor : fresh, rancid, citrus, spicy

Hearing
The sounds of food being prepared,
cooked, eaten

Taste

-Bitter, salty, sweet, sour and Umami

Touch

-Texture : crispy, rubbery, smooth, chalky

-Temperature

12

What is Umami

Umami is a savoury taste, often known as the

fifth taste. It is a subtle taste and blends well
with other tastes.
It was discovered by Dr Kikumae Ikeda, from
Tokyo Imperial University, Japan, in 1908. He
undertook research into Dashi, a traditional
Japanese stock made from kombu (kelp).

Umami has its own distinct savoury taste, often

associated with ripe tomatoes and cheese.

13

Common Flavours Material

Mineral

Flavouring
Agent

Spice

Herb

Vinegar

Oil

Flavour Enhancer
14

 Herbs

Common Flavours Materials

Leaves of shrubs and herbaceous plants

Spices

Come from roots, barks, buds, seeds, berries or fruit of tropical trees, plants,
and shrubs

Minerals

Crystals formed by different geological processes

Mined from the earth or produced by evaporating water

Flavoring agents

Artificial or natural substances added to foods to enhance flavor

15

Herbs

Basil

Cilantro

Bay Leaf

Chives

Dill

Marjoram

Mint

Oregano

Flat Leaf Parsley Rosemary

Herbs have medicinal properties

Natural antioxidants and vitamins
When choosing herbs, look for brightly colored stems
Use immediately after purchasing
Or wrap in damp towel and place in sealed container for up to five days

Curly Parsley

Sage

16

Spices

Cinnamon

Lemongrass

Galangal

Nutmeg

Ginger root

Vanilla bean

peppercorns

Assorted colored
sesame seeds

Tamarind Pods
and Seeds

Clove

Spices have a more intense flavor than herbs

Most peppercorns are grown in India, Indonesia, Brazil, and Malaysia
Flowers are picked by hand and sold by the stamen or thread, or in ground form

17

Flavouring Agent
Artificial or natural substances added to foods to enhance flavor
Dehydrated vegetables can be used as seasonings
Onions, garlic, sweet red pepper, and mint
Freeze-dried chives and shallots

Condiments

Combinations of herbs and spices with a liquid base (examples: mustard, relish)

18

Salt and Flavour Enhancer

Salt is the mineral most used in cooking

Reasons for using salt
o
o
o
o

Preventing mold and bacteria growth

Acting as a brake for chemical reactions produced by yeast in baked goods
Brightening food flavors
Decreasing sourness of acids and increasing sweetness of sugar in dishes

Flavour Enhancer

It possesses little flavour of its own, but it can bring out the flavour of foods.
It is therefore actually a flavour enhancer.
How it works :
o
o
o

to amplify the existing taste and/or odour of a foodstuff, and/or

to increase the overall perception of all flavour characteristics, and/or
to increase a single flavour perception so significantly that it is out of balance relative to the
modification of the other flavour characteristics.

19

Oil
Oils are liquid fats from plants or animals

Cold-pressed oils are made by pressing vegetables on an expeller press

All oils are sensitive to damage from heat, light and oxygen exposure
Smoke point is the temperature at which the oil will start to smoke
Vegetable oils can handle higher temperatures than animal oils

Oil begins to break down at the smoke point and must be discarded

Different type of Oil :

Avocado, coconut, corn, cottonseed, grapeseed, hazelnut, olive, palm, peanut, pine
seed, pumpkin seed, rapeseed (canola), safflower, sesame, soy, sunflower, vegetable
(blend), and walnut

20

Vinegar
Vinegar means sour wine

Made by exposing wine with less than 18 percent alcohol to air

Bacteria in air reacts with residual yeast to create mother (layer of mold)
o

Reacts with alcohol to change into acetic acid

Vinegar types

Wine, balsamic, cider, malt, spirit, rice and flavored vinegars

21

Industrial Usage of F&F Materials

22

Chemistry of Flavour Compounds

There are hundreds of flavour compounds in a typical food.

chocolate : about 300 flavour compounds
coffee bean : about 800 flavour compounds
Orange : about 250 flavor compound

But primary character is defined by much less compound. Orange can be defined
by just 6 compounds
Esters are one of the major compounds that imparts characteristic flavour to food
products. Some examples are :

Isoamyl acetate pears or banana

Octyl ethanoate orange
Methyl butanoate apple
Ethyl butanoate pineapple
Pentyl butanoate apricot
Methyl salicylate wintergreen
Ethyl phenylacetate honey
Benzyl butyrate Cherry

23

Food Flavor Profiles

Top notes or high notes

The sharpest first flavors or aromas

Middle notes

The second wave of flavor, more

subtle

Low notes

The most dominant lingering flavor

Aftertaste or finish
The final flavor

Roundness

The unity of a dishs various flavors

Depth of flavor

A broad range of flavors

24

 Taste Effect

The Art of Flavour Creation

Enhancer, after taste

Primary Character
Recognition

a-ionone in Raspberry Flv

Secondary Character
Optional Description

cis-3-hexenol for leaf green

Complexity

shophisticated vs manufacturing

25

Flavouring Guidlines
Flavorings should not hide the taste or aroma of the primary
ingredient
Flavorings should be combined in balance, so as not to overwhelm
the palate
Flavorings should not be used to disguise poor quality or poorly
prepared products
Flavorings should be added sparingly when foods are being cooked
over a long period of time
Taste and season foods frequently during cooking

26

Factors Flavour Application

Ingredient Factor

Fat Content in Finished Product

Flavour must be adjusted either more fat soluble or water soluble to ensure
required impact

Processing Factor

Heat has the greatest impact Lost of volatiles

Storage Factor

Oxidation is the main enemy e.g : oxidation of hydrocarbons on Lemon flavor will
result to noticeable off-note

Consumption Factor

Temperature during consumption. E.g : Ice cream will reduce flavor impact. In
general hot foods more challenging to flavor.

27

Flavours Delivery : What and Why

28

Flavour Delivery Core Thechology

29

Flavour Delivery System

Liquid Form, wide application.

Natural Compound in Paste.

Preserve original texture.

Wide Application, versatile.

Meat, Fruit, Vegetables, Herbs

Hi conc. Natural Flavour : Coffee, Cocoa

Range of Herbs Meats,Vegetables

30

Spray Dry for Flvours Delivery

31

Some Application for SD Flavours

32

Summary
Flavours business growth is following the processed food market
development which inline with GDP growth.

Global Flavours Industry agglomerated in small number of players due to

high entry barrier on research, creation and supply chain.
There are 5 basic taste that lead to foods flavouring: sweet, sour, bitter,
salty and umami.

Common materials for flavouring can be grouped into herbs, spices, salt,
flavouring agents and flavor enhancer
Flavours creation is very much an art that follows on some basic
principles. The key is to ensure the impact during consumption.

Some Flavours Delivery System was developed to ensure the impact.

33