Documente Academic
Documente Profesional
Documente Cultură
8 October 2015
Objective
To give overview on Flavour market potential and the driving factor
To give understanding on F&F industry business process
To introduce on foods flavouring
In Indonesia the growth driven by wage growth prospect, young population and strong domestic demand
Indonesia at 5th rank the most attractive country for foods investment weighing the opportunity and the risk.
Food and Beverage: Linklaters Emerging Opportunity Index
31%
20%
13%
indulgence
Packed
Fresh
Undiversified
$25Bn
Market Value
80%
share by
Top 12
$25,000.00
$20,532.60
$20,000.00
$15,691.00
$15,000.00
$10,000.00
$5,000.00
$0.00
2010
2014
Givaudan
Firmenich
IFF
Symrise
Sensient Flavors
Robertet SA
Huabao Intl.
T. Hasegawa
Takasago
Wild Flavors
Mane SA
Frutarom
Baverages
Savoury
Consumer Products
Dairy
Confectionary
Tobacco
FRAGRANCES
Fine Fragrance
Ingredients
BUSINESS PROCESS
Research
F&F Creation
Production
INTRODUCTION TO FOODS
FLAVOURING
Definition
Why We Flavouring our Foods
How we enjoy our foods
What is Umami
Business Process in F&F
Common Flavours Materials (Herbs ..Vinegar)
Foods Flavour Profiling
Flavours Delivery
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Definition
1. Flavor is the sensation produced by a material taken in the mouth,
perceived principally by the senses of taste and smell, and also by the
general pain, tactile, and temperature receptors in the mouth. Flavor
also denotes the sum of the characteristics of the material which
produces that sensation.
2. Flavor is one of the three main sensory properties which are
decisive in the selection, acceptance, and ingestion of a food.
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Compensate Loss
Cost Reduction
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Smell
Hearing
The sounds of food being prepared,
cooked, eaten
Taste
Touch
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What is Umami
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Flavouring
Agent
Spice
Herb
Vinegar
Oil
Flavour Enhancer
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Herbs
Spices
Come from roots, barks, buds, seeds, berries or fruit of tropical trees, plants,
and shrubs
Minerals
Flavoring agents
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Herbs
Basil
Cilantro
Bay Leaf
Chives
Dill
Marjoram
Mint
Oregano
Curly Parsley
Sage
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Spices
Cinnamon
Lemongrass
Galangal
Nutmeg
Ginger root
Vanilla bean
peppercorns
Assorted colored
sesame seeds
Tamarind Pods
and Seeds
Clove
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Flavouring Agent
Artificial or natural substances added to foods to enhance flavor
Dehydrated vegetables can be used as seasonings
Onions, garlic, sweet red pepper, and mint
Freeze-dried chives and shallots
Condiments
Combinations of herbs and spices with a liquid base (examples: mustard, relish)
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Flavour Enhancer
It possesses little flavour of its own, but it can bring out the flavour of foods.
It is therefore actually a flavour enhancer.
How it works :
o
o
o
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Oil
Oils are liquid fats from plants or animals
Oil begins to break down at the smoke point and must be discarded
Avocado, coconut, corn, cottonseed, grapeseed, hazelnut, olive, palm, peanut, pine
seed, pumpkin seed, rapeseed (canola), safflower, sesame, soy, sunflower, vegetable
(blend), and walnut
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Vinegar
Vinegar means sour wine
Bacteria in air reacts with residual yeast to create mother (layer of mold)
o
Vinegar types
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But primary character is defined by much less compound. Orange can be defined
by just 6 compounds
Esters are one of the major compounds that imparts characteristic flavour to food
products. Some examples are :
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Middle notes
Low notes
Aftertaste or finish
The final flavor
Roundness
Depth of flavor
Taste Effect
Primary Character
Recognition
Secondary Character
Optional Description
Complexity
shophisticated vs manufacturing
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Flavouring Guidlines
Flavorings should not hide the taste or aroma of the primary
ingredient
Flavorings should be combined in balance, so as not to overwhelm
the palate
Flavorings should not be used to disguise poor quality or poorly
prepared products
Flavorings should be added sparingly when foods are being cooked
over a long period of time
Taste and season foods frequently during cooking
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Processing Factor
Storage Factor
Oxidation is the main enemy e.g : oxidation of hydrocarbons on Lemon flavor will
result to noticeable off-note
Consumption Factor
Temperature during consumption. E.g : Ice cream will reduce flavor impact. In
general hot foods more challenging to flavor.
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Summary
Flavours business growth is following the processed food market
development which inline with GDP growth.
Common materials for flavouring can be grouped into herbs, spices, salt,
flavouring agents and flavor enhancer
Flavours creation is very much an art that follows on some basic
principles. The key is to ensure the impact during consumption.
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