Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources. The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional.
Weaning, more scientifically known as complementary feeding, implies to process where solid foods and other liquids, in addition to milk, are introduced to infants in order to meet their growing nutritional requirements. The incorporation of complementary feeding is the first major proactive step in the infant’s life towards “growing up”.
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, presented its diverse range of specialist nutritional solutions for the first time at ProSweets 2019. With a team of experts at hand, Glanbia also featured in guided tours discussing the challenges in developing solutions that meet the demands of the industry.
For the hydrocolloid world, gone are the days when the major considerations for a hydrocolloid supplier and food formulator were technical and economic. In the old days, viscosity, suspension, gelation, yield value, and of course cost in use, were key to the selection and use level of a given hydrocolloids.
Cocoa represents the main substance of all the wonderful creations which serve to sweeten our everyday lives, our weekends, our celebrations and which improve our mood when life seems to have treated us unfairly. As we delight in these premium products made of the finest chocolate, we are even prepared to spend five or six Euros for the indulgence.