Synopsis

Our conference follows the Flavour Raw Materials Exhibition where over 50 companies showcase their innovative flavour and taste ingredients and blends. The source, supply and production of flavour ingredients is an international enterprise worth over $15 billion. System approaches range from the traditional to novel and emerging technologies. The market pressures include the need for providing cost effective solutions that are ‘Natural’ and ethically sourced in a sustainable manner. Ingredients more frequently must meet the demands for ‘clean label’ end products. The modern flavourist needs to be agile to respond to rapid changes in legislation, health imperatives and fears over additives and the degree of processing of modern foods. These challenges have emerged with changes in consumer preferences. They are accompanied by the ongoing need for affordable nutritional diets that also meet the consumers’ demand for convenience and indulgence as part of a modern lifestyle. The food sector has responded by targeting nutrient dense, high protein, products for development. This comes with new opportunities for the flavourist to optimise flavour impact and flavour delivery profiles.

Panels will discuss with the audience the challenges facing flavourists and product developers at a time of great change and when warnings of impending food shortages are in the headlines. Threats to ingredient supply are emerging annually as agricultural primary production recoils from year-on-year extreme weather events, a consequence of climate change. Resource efficient sustainable manufacturing, off-flavour implications of valorising side streams, and looking to the future for the food system whilst learning from the past, all form part of this important debate. How is the flavour sector pivoting to meet these challenges? This question is being posed at a time when the value of processed foods in providing safe, nutritious, and affordable food sustainably is being questioned.