A flavour is generally segregated into three main sections, flavour components, carriers or solvents, other non-flavour ingredients. Flavour carriers are available in natural, artificial and natural-identical flavour types. They are mostly used in food, beverages and pharmaceuticals applications in solid and liquid forms.
For flavour manufacturers, as higher-value-added foods and beverages necessitate specialized machinery and ingredients, the demand for speciality flavour ingredients like natural flavour carriers is expected to grow steadily.
So, flavour carriers can be termed as those ingredients that contain the flavouring agents and are mixed in liquid and solid forms. Flavour carriers can be naturally sourced from plants, roots, minerals and animals or can be synthetically sourced.
Flavour carriers are used by food flavouring manufacturers and food technologists to boost flavour shelf life and taste of food and beverages. Flavour carriers also work as processing aids, humectants and solvents.
The common carriers for flavours are food-safe solvents, namely propylene glycol, vegetable glycerin, ethyl alcohol/ethanol and triacetin. In order to create a specific taste or aroma, food scientists combine all the botanical extracts, aromatic chemicals, essences and essential oils to achieve a particular flavour.
Convenience food products are highly consumed foodstuffs. These include snacking products, packaged foods and others. These are daily required products which are available in ready-to-eat formats. They contain flavours, which are added to enhance the taste profile of the products.
The ongoing focus on health and wellness is driving the demand for sports and nutrition supplements. The problem with a protein supplement is its bitter taste. But ample progress has been made in masking bitter compounds. Masking is typically done by adding a strong flavour that successfully substitutes the bitter notes. Masking can also be done by adding compounds that are capable of blocking receptors on taste buds, thus preventing bitter compounds from binding together. The sports nutrition sector has gained the most because of flavour masking agents as food companies are now able to provide delicious items with nutrients to their health-conscious customers.
Because of the success in off-taste masking, there is also an increase in demand from pharmaceuticals segments. Taste-masking allows the pharmaceutical industry to offer improved patient acceptability, especially in paediatrics and the older population.
Ever-evolving food consumption habits, rising income, growing demand for probiotics and prebiotics, the launch of new nutritional products, and increasing health awareness are some of the major factors that will continue to drive the flavour carriers market.
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