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Flavor Formulation: The Challenges Facing Savory Flavor Formulation
By: Dave Baines, Baines Food Consultancy Ltd., and Richard Seal, Food Dynamics Ltd.
Posted: October 20, 2008, from the October 2008 issue of P&F magazine.
A second factor that will influence the supply of savory flavors is the soaring price of food products. The efficient use of meat will drive the market towards ingredients that can extend its application and make better use of off-cuts and parts of the animal that are currently out of vogue.
A third area of increasing importance is the growth of aquaculture and the farming of fish. This technology is going through a revolutionary phase with annual growth at 6%; in 2006 over one-third of all fish consumed, representing around 46 million tonnes, was farmed. More species, both fresh and salt water, are being successfully added to the portfolio of farmed fish. The FAO sees this as crucial in the fight against hunger and estimates that production from sustainable fish farming will need to double by 2030 to keep pace with a growing world population. By comparison, around 90 million tonnes of caught fish is consumed globally and this has been stable since 1980 and, due to pressure on marine ecosystems and the over-fishing of many species, this is predicted to remain at this level for the foreseeable future. By 2030 the combination of meat and fish consumption will grow to around 500 million tonnes per annum.
Other topics discussed: Training Savory Flavorists, The Growing Demand for Savory Flavorings, Rising Food Prices, Natural Savory Flavorings, Matching Savory Flavors, Legislation
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.