Flavors from antiquity to today
Flavoring food is not a new practice. In fact, it dates back to ancient times. Egyptians and Romans were pioneers in food flavoring, especially through the use of aromatic herbs and spices. In the Middle Ages, new techniques for extracting aromatic compounds, such as distillation, opened the door to the discovery of numerous flavors. At the same time, more and more exotic spices were arriving in Europe—for example, saffron and cardamom. In the 19th century, advancements in chemistry allowed for the creation of new flavor molecules through synthesis, such as vanillin, first synthesized in 1874 by the German chemist Wilhelm Haarmann. In the 20th century, with the discovery of the Maillard reaction came the identification of roasted, grilled, and baked flavor profiles.
Thus, as discoveries have unfolded, the palette of available flavors has expanded—and it will continue to do so in the coming years.
Artificial vs. Natural aroma: What’s the difference?
A flavor can be defined as a product not intended to be consumed as is, but added to food to provide a smell and/or taste. Flavors can be natural or synthetic. For a flavoring substance to be considered natural, it must meet several criteria: it must exist in nature, come from a natural material (plant, animal, or microbial), and be obtained through a natural process (physical, enzymatic, or microbiological).
Natural flavors are increasingly in demand by manufacturers eager to meet consumer expectations for more natural products.
Why are natural food flavors used?
Added in small amounts to finished products, natural food flavors offer many benefits:
- Flavoring the food: This is the main function of flavors. They give a specific taste or scent to the product. A flavor can even become a product’s signature—like how the iconic “Tagada” strawberry candy is easily recognized by its sweetened strawberry flavor.
- Clean label compatibility: More and more consumers identify with the clean label concept. They seek natural, authentic ingredients. Naturally fermented flavors align perfectly with this clean label trend.
- Taste or scent preservation over time: Some products have long shelf lives. Although still safe to consume, their flavor or aroma intensity may fade over time. Natural flavors help maintain these sensory characteristics. They can also revive tastes that may have diminished during processing (heating, cooking, etc.).
- Nutritional enhancement of final products: Consumers are increasingly aware of the link between diet and health, and they look for products lower in salt, sugar, and fat. Natural flavor molecules are valuable allies for manufacturers aiming to reduce sugar or fat content. They can also mask or neutralize off-notes or aftertastes.
- Price and supply stability: Some raw materials are highly subject to price fluctuations, often due to weather or social conditions. Take vanilla, for instance—a market hit by crisis in recent years. Madagascar, the world’s top vanilla supplier, was devastated by Cyclone Enawo, destroying much of its vanilla crop. The resulting yield drop caused prices to surge from €50/kg in 2013 to €700/kg in 2017. This price hike significantly impacted manufacturers relying on the now-scarce ingredient. Fermentation-derived vanillin offers a natural, sustainable, and more affordable alternative. It ensures consistent year-round production at competitive prices.
Natural flavors, therefore, serve a multitude of purposes in the food industry. However, they’re not limited to food—they are also widely used in cosmetics, perfumery, nutraceuticals, and pharmaceuticals.
Ennolys’ natural fermentation aroma
With its expertise in fermentation, Ennolys offers a broad range of natural aromatic molecules derived from fermentation. These are aimed at flavorists and the food, nutraceutical, cosmetic, and pharmaceutical markets. To meet industrial needs, Ennolys developed the Ennarom range, featuring fermentation flavors made from natural ingredients. Ennolys also created Ennallin, a natural vanillin obtained through fermentation. To learn more about Ennolys’ solutions, check out our interview with Géraldine Esparceil, Head of Marketing and Communication at Ennolys.
Sources:
- SNIAA – National Union of Food Flavor Ingredients
- Société Chimique de France, Vanilla and Vanillin
- Bertrand E, El Boustany P, Faulds C, Berdagué J, The Maillard Reaction in Food: An Introduction, 2018
- REGULATION (EC) No 1334/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on flavorings
- L’Express, The Vanilla Crisis Shakes the Pastry World, November 2017
