FLAVOUR IN FOCUS: More Peas Please.
The humble pea. Whether they are Snap Peas, Snow Peas or Petit Pois, these little, typically green, gems are quite versatile. Most folks only think of peas as the vegetable you boil, steam or mush to eat with fish and chips, but within the beverage space, the humble pea has been making flavour waves for quite a while.
Bring on the Botanicals
A botanical is defined as a substance used either as a food or a medicine, derived from plants, fungi, algae or lichens.* But for many, the immediate visual the word botanical conjures up tends to be herbal or floral, a common inclusion in culinary and non-alcoholic beverage applications, such as herbal teas. But with the increased drive for the depiction of natural, supported by provenance, in our food and drink space, 2024 will see the rise of the use of botanicals across far more categories.
Sweet Dry January
The low and no alcohol market is booming. The younger generation are drinking alcohol more mindfully, whether that’s completely cutting it out or consuming it only on special occasions. Brands need to be reacting to this movement and offer innovate alcohol-free options.
How do you make a low alcohol beverage?
The low and no alcohol market is booming. The younger generation are drinking alcohol more mindfully, whether that’s completely cutting it out or consuming it only on special occasions. Brands need to be reacting to this movement and offer innovate alcohol-free options.
The Return of Real Wasabi
Ever since Sushi exploded in popularity in the UK nearly three decades ago, consumers have come to crave the distinctively pungent flavour of the unmistakable green paste that is Wasabi.
Factors affecting the costs of Natural Ingredients for Flavours
In 2008, the European Parliament introduced Regulation EC 1334/2008 covering flavourings and certain ingredients with flavouring properties. This was intended to satisfy consumer groups and make the content of flavours easier to understand. This legislation removed the definition of artificial as well as the designation of “Nature Identical” available since 1988 but did redefine the requirements for natural status in flavourings.
The art of flavouring beer
When we talk about natural flavourings, all have been derived from a botanical or microbiological source…just like our beer.
What’s being part of the British Society of Flavourists (BSF) Council actually like, and why should I join?!
Having attended a few of the lectures and events the BSF have organised over the past few years, I began to meet more and more people sharing a common passion for all things flavour! Although I work in the flavouring industry, I am by no means a flavourist, but quickly realised after discussions with members this doesn’t exclude you from becoming a member or taking a more active role as part of the Council.