In the EU, all flavourings used by the industry are subject to the strict EU rules in order to ensure their safety. A s hort i ntr o duction to flavourin g s A flavouring is a food ingredient that brings taste and variety to food. Flavourings have been added to food since ancient times: the Egyptians were the first to add aromatic compounds to their food, like herbs, spices, plant extracts and infusions. Only 0.1-2% of final food is flavouring – a small part of the overall product. Flavourings are added to a wide variety of food and drink products, including: • Beverages • Breakfast products • Confectionary products • Dairy products • Savoury snacks About the European Flavour Association (EFFA): The original association was established in 1961. Its mission is to be the voice of flavourings in Europe, promoting and supporting a Europe-wide strategy on flavourings to the benefit of both the industry and Europe’s consumers. For more information about the European Flavour Association, visit our website at www.effa.eu. Avenue des Arts, 6, B - 1210 Brussels | T: +32 2 214 20 40 | F: +32 2 230 02 65 | secretariat@effa.eu Arou nd 10% of turnover is invested in R&D and innovation. Variety of choice: We can savour the taste of all kinds of foods, no matter where we live and what season it is. Healthier and more balanced eating habits: Consumers who are conscious of their diet can find alternatives while maintaining great taste. Cost and resource efficiency: Flavourings help us sustainably use the earth’s limited resources. FLAVOURINGS: DID YOU KNOW? Chances are you encounter various flavourings every time you eat. HOW ARE FLAVOURINGS PRODUCED? Flavourings result from a creative process in which flavourists, like chefs, can use different ingredients for their recipes: HOW DO WE PERCEIVE FLAVOURS? Taste and smell receptors are directly connected with the brain, triggering memories and emotions. SO WHY DO WE USE FLAVOURINGS? While enriching us with numerous taste sensations, flavourings also provide: P H Y S I C A L E M O T I O N A L V i s i o n , s m e ll a n d t a s t e C u l t u r e , m e m o r i e s a n d e m o t i o n s Flavouring preparations, such as essential oils and extracts, which are always natural. Flavouring substances, which are single chemical substances that can be extracted according to specific conditions from nature or synthetised. • Natural flavouring substances: Substances from sources such as fruits, vegetables and spices and which are obtained through specific processes such as distillation, extraction or microbiological processes. • Flavouring substances: Their chemical structure is in most cases the same as a natural flavouring substance, but the source used and/or the process applied may be synthetic. ±10,000 flavouring constituents are identified in food. What you see is what you get: the label tells you what you consume.

Infographic: EFFA's Short Introduction to Flavourings

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Page 1: Infographic: EFFA's Short Introduction to Flavourings

In the EU, all flavourings used by the industry are subject to the strict EU rules in order to ensure their safety.

A short introduction to flavouringsA flavouring is a food ingredient that brings taste and variety to food. Flavourings have been added to food since ancient times:the Egyptians were the first to add aromatic compounds to their food, like herbs, spices, plant extracts and infusions.

Only 0.1-2% of final food is flavouring – a small part of the overall product.

Flavourings are added to a wide variety of food and drink products, including: • Beverages• Breakfast products• Confectionary products• Dairy products• Savoury snacks

About the European Flavour Association (EFFA): The original association was established in 1961. Its mission is to be the voice of flavourings in Europe, promoting and supporting a Europe-wide strategy on flavourings to the benefit of both the industry and Europe’s consumers.

For more information about the European Flavour Association, visit our website at www.effa.eu.Avenue des Arts, 6, B - 1210 Brussels | T: +32 2 214 20 40 | F: +32 2 230 02 65 | [email protected]

Around 10% of turnoveris invested in R&D and innovation.

Variety of choice:We can savour the taste of all kinds of foods, no

matter where we live and what season it is.

Healthier and more balanced eating habits:

Consumers who are conscious of their diet can find alternatives while maintaining great taste.

Cost and resource efficiency: Flavourings help us sustainably use the

earth’s limited resources.

FLAVOURINGS: DID YOU KNOW?Chances are you encounter various flavourings every time you eat.

HOW ARE FLAVOURINGS PRODUCED?Flavourings result from a creative process in which flavourists, like chefs, can use different ingredients for their recipes:

HOW DO WE PERCEIVE FLAVOURS?Taste and smell receptors are directly connected with the brain, triggering memories and emotions.

SO WHY DO WE USE FLAVOURINGS?While enriching us with numerous taste sensations, flavourings also provide:

PHYSICAL EMOTIONAL

Visi

on, s

ell and taste Culture, mem

ories and emotions

Flavouring preparations, such as essential oils and extracts, which are always natural.

Flavouring substances, which are single chemical substances that can be extracted according to specific conditions from nature or synthetised.• Natural flavouring substances: Substances from sources such as fruits,

vegetables and spices and which are obtained through specific processes such as distillation, extraction or microbiological processes.

• Flavouring substances: Their chemical structure is in most cases the same as a natural flavouring substance, but the source used and/or the process applied may be synthetic.

±10,000 flavouring constituentsare identified in food.

What you see is what you get: the label tells you what you consume.