Flavor and Fragrance Suppliers Key Terms
Know the lingo to help you communicate with flavor and fragrance suppliers
Flavor and fragrance suppliers have a language all their own. In order to be able create a good business relationship with flavor manufacturers and fragrance suppliers, it is important to know some of the flavor and fragrance suppliers key terms. There are several steps in the flavor supplier's process, so knowing the gist of their trade will help them to better help you and your product line.Flavor and fragrance suppliers have expertise in many different types of products -- everything from personal health care products to the beverages in your refrigerator. In order for flavor suppliers to help flavor your product, it is important to remember that the flavoring process will vary a little depending on the type of products you manufacture. Think about the following terminology at your next meeting with your fragrance supplier:
1. Understand the limitations of your products in terms of the flavor industry -- natural versus artificial flavors.
2. If you produce food-grade products, know your sweeteners.
3. Flavor and fragrance companies use sensory evaluation to evaluate your products.
Know the difference between suppliers of flavor that are artificial versus natural
Depending on the type of product you offer, you may have different limitations with what types of ingredients can go into your products. Natural and artificial flavor and fragrances can produce the same flavors and aromas but can be different in their components. Although artificial flavors may have some ingredients that are derived from natural products, they also include other chemical compounds and have undergone processing that completes their flavor profile. Natural flavors may include some of the same natural ingredients as in artificial flavors, but they don't have other chemical compounds or have not undergone what may be considered unnatural processing. In essence, the use of natural or artificial flavors and fragrances may come down to any claims or product guidelines you need to consider.
Try: FKS allows you to search for natural flavors and flavor chemicals on its website. It may be helpful to refer to the Food and Drug Administration's policy on human consumption to make sure you are clear on the definitions as defined by the FDA.
Know the sweeteners that your flavor and fragrance vendors use
There are many natural sweeteners that you are likely familiar with, such as honey, maple syrup and fruit juice concentrates, that you can use to stay within certain limitations that your product line may have. However, the world of artificial sweeteners is quite large, so it is important to be familiar with them in case the flavor supplier recommends using one in your products. Some of the more common artificial sweeteners are saccharin (Sweet 'n Low) and sucralose (Splenda).
Try: Natural Nutrition gives a good breakdown of what natural sweetener options are available and what products they are best suited for. MedicineNet.com describes artificial sweeteners and their effects.
Understand the sensory evaluation terminology that fragrance manufacturers use to evaluate products
Sensory evaluation is the evaluation of consumer products using the five human senses. In sensory terms, these are noted as the flavor, aroma, texture and appearance of any product you create. These attributes are key to making sure your next product launch is a success. You may have your own sensory evaluation department within the research and development area of your company, but the initial evaluation begins with the fragrance and flavor suppliers, so it is important to know whether the notes they are getting from your products will be positive or negative to your consumer.
Try: Yuranga Wine Imports gives an example of sensory evaluation terms in relation to different types of wine. Prepared Foods outlines the sensory process and describes how it fits into your product development.
- Depending on the size of your company and the number of products you create, you may want to consider sending some of your employees to be trained in the methods of sensory evaluation. Sensory is divided up into both trained and untrained panelists. Sending some of your employees to be trained in sensory would not only allow them to do descriptive analysis on your products but also to learn the tools they would need to administer consumer testing on untrained panelists.
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