Why Food Safety of Flavors Matters to Flavor Companies

How do you keep flavors which are generally recognized as safe, safe? Flavors, flavor ingredients and flavor systems are almost always generally recognized as safe (GRAS) once they are out in the trade. This is because of a rigorous evaluation system at the company itself (typically) and through the collaborative efforts of the expert panel at the Flavor and Extract Manufacturers Association (FEMA). Hence, flavor ingredients going into food can be assured to be toxicologically benign. Safe.

But what about the making of these flavors—might there be opportunity to affect the safety pedigree of that flavor or flavor system? Of course. Hence, relying on a GRAS designation is the beginning, but not the end.

Systems and procedures for the safety of flavors intended for inclusion in food and beverages may not be top of mind for a flavor company. Why? It could be because the company already has ironclad systems in place, along with vast experience at handling food safety. This is typical of the larger flavor manufacturers. Or it could be because the company does not have the knowledge or capacity to ensure that food safety is attended to, or that some complacency has set in. Regardless of the size or capabilities of the company, food safety must always be addressed from development until the flavor is received by the customer.

Food Regulations

Companies producing food flavors must thoroughly understand the food safety regulations under which they operate. Although some companies might believe that food regulations do not apply to them (since they are making “flavors” not “foods”), their customers will most assuredly be inspected and audited by the food regulatory authorities.

For the full article, please check out the Perfumer & Flavorist+ March 2022 issue.