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5 Experts on Top Flavor and Fragrance Challenges
Posted: July 25, 2007
When we asked five industry leaders how they viewed the biggest challenges the flavor and fragrance industry faces, the replies were remarkably uniform: regulations continue to reshape how business is done, pricing pressures on raw materials continue, and consolidation creates problems and opportunities.
Both Philippe Maubert, CEO of Robertet, Raymond Hughes, president, ingredients, flavor division at A.M. Todd, agree that regulations top the list of industry challenges. To drom president Ferdinand Storp, the issue is global harmonization. “At the moment there is not a worldwide system of rules,” he says. “The world is global, so when one decision is made it affects the [entire] world. This will affect our whole industry; it will also affect our clients.”
T. Hasegawa president and CEO Tokujiro Hasegawa specifically cites the need for Japan-only flavor and fragrance ingredients to be approved globally. He says, “With the assistance of the International Organisation of the Flavour Industry (IOFI) [in Brussels, Belgium] and the Flavor and Extract Manufacturers Association (FEMA) [in the United States], the Japan Flavor & Fragrance Manufacturers Association (JFFMA) is currently conducting an extensive program to ensure the safety of these … ingredients and get them to certified as FEMA GRAS.” Hasegawa also mentions the need to enhance global harmonization of chemical classification and labeling. The program, he says, “addresses classifications of chemicals by types of hazard and proposes harmonized hazard communication elements, including labels and safety data sheets. It aims at ensuring that information on physical hazards and toxicity from chemicals be available in order to enhance the protection of human health and the environment during handling, transport and use of chemicals at the national, regional and worldwide level, an important factor for trade facilitation.”