Flavour of the Future

Flavour of the Future
Multifunctionality with to the single components will simultaneously lead to simplified process technology and cost reduction and is therefore, increasingly called for today.

A lactobacillus culture, which on the one hand imparts a positive mouthfeel effect to a beverage while producing natural stabilizers through its metabolism on the other hand is just as good an example as thickening agents, which simultaneously have positive effects on stabilization.

Cooling agents that simultaneously strengthen the flavour of a product should be also mentioned.

The usage of a verity of different spices can, apart from their flavoring properties at the same time impart additional benefits to the product as far as preservation, color and health are concerned.

Especially for organically oriented consumers such ingredients constitute a valued alternative to chemical preservatives and artificial colors.

The so called intelligent-flavour (flavors being liberated when food is prepared or when it is eaten, depending on different factors such as pH value and temperature) have been gaining increasing importance.

These high-tech intelligent compounds give access to clearly defined product properties. In this context, the potential of a number of diverse ingredient with significant potential as flavor enhancers or masking agents have to be mentioned.

In particular, special minus-diets, e.g. low carbohydrate or low fat diet, change the taste, texture and sensory qualities of a products and therefore require corresponding alterations to endow the products with properties called for by the consumer.

Flavour enhancers are defined as: ‘natural substances which are components of proteins or cells tissue. They have no typical taste or smell, but their presence potentials other flavours present in the food.’ In this field more and more studies are looking at the synergistic abilities of flavour enhancing substance and the possibility of flavour masking.

Bitter blockers and sweetness potential are another field of current importance.

The combination of scientific techniques such as genetic engineering, biotechnology, enzymology, physics and electronics will play an important role in the development of new, innovative flavours.
Flavour of the Future