As foods and beverages with a clean label are becoming the standard rather than the exception, flavour suppliers are being asked to formulate convincing natural solutions. Dirk Fichtner explains further

One of the key driving forces in Western European food and drink markets today is the trend for products with clean labels. These days, its not just premium or healthy foods that are expected to come without E numbers; products that arent necessarily associated with a healthy lifestyle, such as convenience products, confectionery and carbonated soft drinks (to name just a few) are also expected to step up to this natural benchmark.

The challenge for suppliers, therefore, is to offer ingredients that are provided by nature and are produced using chemical-free processes, yet which have no disadvantages when it comes to technical properties and impact on the end product.

The increasing demand for foods and drinks without additives is being reflected in the ever-growing number of products with on pack claims that refer to natural ingredients. As a result, consumers are often confused by this jungle of different claims.

In 2008, the European unio Food Improvement Agents Package was introduced to prevent consumers from being misled. Part of this package, implemented at the beginning of 2011, included the modification of the EC flavouring legislation 1334/2008, which has stricter guidelines regarding the use of the term natural. For example, to claim natural strawberry flavouring, a product must contain at least 95 per cent of the flavouring components of strawberries – an increase from the previous standard of 90 per cent. The result is that natural flavours now contain more of the expensive, high-grade raw materials. In addition, flavour creators now have less scope to give flavours specific fingerprints, such as adding fresh, ripe or green notes, or trying to compensate for natural fluctuations in raw materials.

To enable manufacturers to meet the regulatory guidelines in full, Sensient Flavors has developed a new Fabulous Flavors range, which comprises a broad variety of 95/5 flavours that allow the claim natural [name] flavouring to be used on packaging. In addition to fruit flavours, the range also includes herb and spice notes. For example, the company created a special product range called Chic 95/5 chocolate, which includes natural flavours for white, milk and dark chocolate variants. Due to their stability, the liquid flavours can be used for most beverage applications, and for baked goods, dairy products and confectionery.

Todays consumers are unwilling to accept sensory disadvantages in order to benefit from lower calorie content, and weight-conscious consumers expect light products to taste the same as regular ones. However, reducing the fat and/or sugar content of a product in order to achieve calorie reductions can have an adverse impact on texture and taste. To overcome this, Sensients functional flavours seek to improve the taste profile in a completely natural way.

In beverages and confectionery applications, high intensity sweeteners (HIS) are common replacements for sugar, but they can bring with them the double disadvantages of metallic aftertastes and loss of mouthfeel. To compensate for these drawbacks, the food industry has developed versatile alternatives, including blends of different synthetic sweeteners – yet despite this, achieving a true sugar-like taste profile is still a challenge for product developers.

Sensients flavouring experts tackled this challenge using the latest technology, which enabled the creation of a range called APSS (All Purpose Sweet Solutions). These functional flavours are based on natural extracts of sugars and have been combined with classic flavouring expertise to achieve tailored solutions for nearly all applications and product concepts – with different APSS variants allowing for various types of sugar reduction. When combining APSS with high intensity sweeteners, the natural flavours provide sugar-like sweetness, while masking adverse off-tastes. APSS added to Stevia masks the sweeteners liquorice aftertaste, and in products wher the sugar content is minimised but no sweeteners are added, APSS enables the same taste profile to be maintained.

Lowering fat content in formulations is another way of reducing calories, particularly in dairy-based products. To enable manufacturers to produce products that convince with creaminess and a rounded taste profile – along with slim nutritional profiles – Sensient created its DairyBoost range.

This line-up comprises natural flavourings that interact and enhance in two ways: firstly, by simulating the typical dairy mouthfeel, and secondly, by delivering the true signature of the products flavour. Eleven flavour variants are suitable for versatile applications such as cheeses, desserts and cream liqueurs, as well as soups and sauces and many more. Depending on the type of fat and the amount present in the product, reductions of between 10 and 50 per cent can be achieved. As well as reducing the raw materials required, DairyBoost flavours also show strong results at minimal dosages, meaning that manufacturers can realise cost as well as calorie savings.

– Dirk Fichtner is managing director Flavors Europe & Fragrances  / Sensient Flavors & Fragrances Group