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As I was entering the new FEMA GRAS 23 ingredients into my database, I realized that my goal of evaluating as many of the approved flavor ingredients as possible has become all the more difficult. When I first became a flavorist, there were only about 1,123 ingredients from the first GRAS 3 list. During the last 37 years, 19 additional GRAS editions including approximately 1,300 ingredient listings have been published. Also, this listing is a bit misleading, since all the “natural” versions of preapproved flavor ingredients carry the same FEMA number as their artificial versions, and many natural products are never assigned FEMA numbers. Nonetheless, we have made a concerted effort to maintain our tasting regime and are continually seeking sources for those ingredients that have not as yet been approved.
September’s Chemical Sources Association Round Table meeting, held in Chicago, brought in several members of our tasting group from out of town, including Doug Young (Symrise) and Carl Holmgren (a flavor consultant working with A.M. Todd). This opportunity gave me a chance to call our group together for a rare joint evaluating session. To celebrate this event I contacted P&F magazine’s Jeb Gleason-Allured and Kelly Frederick to join us at the tasting session. Doug couldn’t stay for the session, due to some pressing projects, but the rest of the group met the next day at EdLong Dairy Flavors’ headquarters in Elk Grove Village, Illinois. Carl Holmgren and Joachim (Joe) Peterkes (Silesia Flavors) were joined by the Chicago contingent of the tasting group, consisting of me, Judith Michalski (EdLong), William Jaggard (Bell Flavors & Fragrances) and Tom Gibson (Silesia Flavors).To follow are the materials we tasted that day.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.