Handbook of Industrial Seasonings

  • E. W. Underriner
  • I. R. Hume

Table of contents

  1. Front Matter
    Pages i-xi
  2. E. W. Underriner
    Pages 1-19
  3. O. P. Hanas
    Pages 20-42
  4. M. W. Clarke
    Pages 43-61
  5. J. E. Ivory
    Pages 62-79
  6. J. Lee
    Pages 80-106
  7. I. R. Hume
    Pages 107-118
  8. Back Matter
    Pages 155-156

About this book


This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers. It also provides useful general technical information for those involved in purchasing and product devel­ opment in the retail trade. A general background to the seasoning industry is complemented by an in depth review of all the different ingredients and flavourings (natural and artificial) used in seasonings, their selection and quality. A practical approach to seasoning formulation and specification is illus­ trated by typical seasoning formulations. Formulation strategy is dis­ cussed in relation to the final product benefits and limitations, including quality aspects, which are available from different types of ingredients and how they are utilised, with an overall objective of guiding the reader to develop seasonings and flavourings which accurately meet all the final product needs. Uniquely, guidelines are discussed which should help foster improved customer/supplier relationships by the generation of accurate seasoning specifications defining final product needs and process constraints plus the evaluation and selection of seasoning suppliers who can most accurately meet the specification to give optimal product development (including cost constraints).


development food food industry hygiene information quality

Editors and affiliations

  • E. W. Underriner
    • 1
  • I. R. Hume
    • 2
  1. 1.McCormick & Co. Inc.MarylandUSA
  2. 2.South West WaterCornwallUK

Bibliographic information