Flavourings

Abstract

The sole purpose of the use of food flavourings is to make a finished product more appealing. There are five main reasons for using flavourings:

• 1. The process involved in the production of the food product may necessitate the addition of flavours. For example, because of the loss of flavour due to heating while baking or the lack of the roast note in microwave cooking.

• 2. The availability of a natural flavouring ingredient may be unreliable thus necessitating the use of flavours. Poor weather conditions can drastically reduce crop yields for example.

• 3. Economic factors may restrict the use of natural materials. This could be due to the cost of the natural material itself as in the case of maple syrup.

• 4. The form of the natural material may not permit it to be used in the finished product. Ginger roots cannot be used as such to produce a beverage but must be extracted for use by a soft drink bottler.

• 5. The potency of the natural material may be such that it cannot be used practically in the finished product. Flavouring confectionery or baked goods is not practical using fruits or fruit juices alone.