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With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.
In 1976, the Japanese fragrance and flavor industry handled products and imports of essential oils, fragrances, aromatic chemicals, and fragrances and flavors for food and cosmetics in a total quantity of 31,801 tons and a value of 79,126 million yen. At present, it is hard for us to give any definite prediction regarding the extent of the further growth which the fragrance and flavor industry will attain along with the development of related industries for food, cosmetics, toiletries, and other household items in the domestic market. The future is unclear, i.e., it can be forecast either to be very promising or to be a period of depression.
I hope to show that, for the food and flavor industries and for consumers in developed countries, the implications of shortages and climatic dependence are by no means all negative.
Mimosas made with Scotch? Rum steeped with Jamaican jerk seasoning? Today’s cocktail flavor combinations push the boundaries that could be the next favorite of consumers.
Demand for flavors and fragrances is constantly growing because these specialty/performance chemicals are incorporated mostly in consumer and industrial nondurable goods, most of which are everyday necessities, Thus, demand for flavors and fragrance is essentially a derived demand.
The seasonings, flavors and technologies manufacturer is incorporating a variety of flavor trends that focus on North African cuisine, one of the top food trends for 2016.
Perhaps I should start by acknowledging the great deal of speculation expended on this subject by others. Some prognosticators deal in numbers. For example, Predicasts, Inc. has forecast an increase in flavoring agents in the U.S. from 52.8 million lbs in 1978 to 98 million lbs in 1990. I know of no complete estimate for the rest of the world. Other prophets have predicted various trends, some of them contradictory. It seems to me that a reexamination of the underlying basics may be in order.
The U.S. flavor and fragrance industry occupies a very important place on the world scene (probably between 25% and 30% world market share). There is much confusion, misinterpretation and misunderstanding concerning its real market size and trends, which is due to an inadequate definition of terms and also to bad research and research methods.
In consuming countries, there is a growing demand for savoury food products. Consumption in all developed countries is increasing and as standards rise, underdeveloped nations show the same trend.
Herbs and spices have numerous uses beyond their value as food additives. This paper is intended to survey one of those less known applications; the use of herbs and spices in a number of selected medicinal preparations.