Flavours of the future

The early launch of these profiles aims to enable food firms to accelerate development of products complying with changes to flavours legislation taking effect next year and provide both the high culinary standards and more natural profiles wanted by consumers.

"The new regulations present a challenge to the entire food industry in Europe, and IFF is aware that some of the essential flavour ingredients in use for beef and chicken flavours will no longer be considered natural when the new laws take effect in January 2011," said Jos Muilwijk, IFF head of global savoury category management. "Our objective was to match the culinary-driven chicken flavours introduced by IFF in 2008 and the authentic beef flavours unveiled in 2009 quickly to enable customers to meet the 2011 deadline."

The portfolio was developed by a team of flavourists, research and development, sensory and consumer insights, regulatory, analytical and marketing experts, process engineers, and global procurement professionals.

The chicken flavours cover boiled white and dark meat, roast and grilled chicken and fatty skin. New beef flavours are rare, bone marrow, roast, boiled, grilled and stewed.

The flavours are designed for categories such as soups, sauces, bouillons, gravies, marinades, noodles, and frozen foods.