n South African Food Review - Industry drivers in F&B : editor's comment

Volume 43, Issue 2
  • ISSN : 0379-6000



THE DEBATE SURROUNDING natural versus synthetic flavours is intensifying. It is important to remember that all flavours, whether natural or synthetic are chemical compounds or mixtures thereof. While chemicals used during manufacturing often evoke negative emotions, there are pros and cons to both of these types of ingredients. The most critical factor when formulating a new product is to understand the flavour matching process when dealing with the challenges of converting from synthetic to natural flavours. Sangita Dasgupta takes us through some of the finer details of what constitutes natural products and chemical products (page 16).

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