Dispatches from EFFA conference

Sustainability will be a prerequisite for flavour industry, EFFA president

- Last updated on GMT

The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.

President Heinrich Schaper explains that there are two ways to fulfil demand for natural flavour extracts at a quality and price that suits food manufacturers and consumers: Backwards integration, such as having your own fields or contracts with farmers to provide the fruit and vegetables required; or securing long-term contracts with big fruit and vegetable juice processors whose by-products can be a source of high potent natural ‘from the named flavour’ extracts.

As sustainability is a fairly recent subject every flavour company has its own start line, he said. But in time, it will become a prerequisite of doing business in the flavour industry, just as quality was 20 years ago.

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