Handbook of Industrial Seasonings

1. Front Matter

   Pages i-xi

   PDF

2. Introduction

   • E. W. Underriner

   Pages 1-19

3. Seasoning ingredients

   • O. P. Hanas

   Pages 20-42

4. Herbs and spices

   • M. W. Clarke

   Pages 43-61

5. Typical seasoning formulations

   • J. E. Ivory

   Pages 62-79

6. Specifying a seasoning

   • J. Lee

   Pages 80-106

7. Selecting a seasoning supplier

   • I. R. Hume

   Pages 107-118

8. Ingredient hygiene and safety: quality management systems

   • A. Pimm

   Pages 119-153

9. Back Matter

   Pages 155-156

   PDF

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

• McCormick & Co. Inc., Maryland, USA

  E. W. Underriner

• South West Water, Cornwall, UK

  I. R. Hume