What delicious food there is!
Sometimes it seems like strawberry shortcake better the berry itself.
But that's just flavoring.
In their molecular structure they are similar to natural products, but obtained chemically.
Identical natural ones, although they smell seductive, but when consumed in excess will seriously harm your health.
They especially suffer kids. Children's body reacts more sensitively to chemistry. suffer allergy sufferers. They are unable to smell artificial aroma. The result is frequent attacks.
Where beware of congestion flavorings:
- fast food;
- confectionery, desserts;
- fast food - soups, semi-finished products;
- vanillin and strawberry.
Both of the latter flavors are used in the production of confectionery products.
Natural vanillin very expensive product. Therefore, flavors have become a profitable production solution. Natural is harmless, in some cases even useful(for heart disease, combating fatigue).
But in artificial vanillin there are harmful elements. They destroy the liver. Moreover, when copying the formula of real vanilla beneficial properties don't go over. The cost for 10 mg is about 60 rubles.
1 kg costs about 50 rubles.
This is the same allergen, like vanilla.
If you stop watching your diet, then it’s the kids who can get poisoned.
Strawberries are very popular among the growing generation. That's why manufacturers put it in the product whenever possible. The result is a rash, disorder digestive system and allergies.
How to protect yourself?
The only one the right way - exclude flavorings from the diet. It's practically impossible. You always want to snack on “junk” food. That's why follow the advice:
- Eating food from your garden, grown in a proven place.
- Cook your own food. Exclude fast food and quick snack.
- Buy products marked "natural flavors".
Food with artificial elements changes the body at the cellular level, provokes the development of diseases. The liver, heart, and stomach suffer. U pregnant women the fetus develops with pathologies. Remember that children It is strictly forbidden to use artificial flavors.
Manufacturers hide with small print, incomplete information about the product. Be more carefully. Don't be fooled.
Are they harmful? flavors identical to natural ones, you can find out by watching the video:
Choosing the right food flavoring is one of the key points, on the way to creating the ideal taste characteristics of your e-liquid, the information in this article is addressed primarily to beginner vapers.
TYPES OF FOOD FLAVORS
Food flavoring is a flavoring substance, and/or a flavoring preparation, and/or a technological flavoring, and/or a smoke flavoring agent or a mixture thereof, forming a flavoring part, intended to impart aroma and/or taste to food products, with the exception of sweet , sour and salty, with or without the addition of filler carriers or filler solvents, food additives and food raw materials. (GOST R 52464–2005 Flavoring additives and food flavorings. Terms and definitions)
- A flavoring substance is an individual substance with a characteristic odor and/or taste.
- A flavoring preparation is a mixture of flavoring and other substances isolated from raw materials of plant or animal origin, including those processed by traditional methods of preparing food products using physical or biotechnological methods.
Smoke flavor- This is a natural-identical flavoring, which is a mixture of substances isolated from smoke used in traditional smoking.
Natural flavors
Natural flavoring is a food flavoring, the flavoring part of which contains one or more flavoring agents and/or one or more natural flavoring substances.
- EU (16 REGULATION No 1334/2008)
USA (Code of Federal Regulations. 21 CRF Foods; Labeling of Spices, Flavorings, Colorings and Chemical Preservatives (1992))
Natural flavor or natural flavoring means “an essential oil, resin, essence, extract, protein hydrolysate or any product of roasting, heating or fermentation that contains flavoring components derived from spices, fruits or fruit juices, vegetables or vegetable juices, nutritional yeast, herbs, bark, buds, roots, leaves or similar plant materials, meat, seafood, poultry, eggs, dairy products or products obtained therefrom by fermentation, the essential function of which in the composition of the food product is primarily more aromatic than nutritious."
Natural food flavors are extracted by physical methods (pressing, extraction, distillation) from source materials of plant or animal origin. Dry plant powders (for example, garlic) are obtained by removing water from the original crushed plant or squeezed juice by spraying or sublimation. For various reasons, the production of food products using only natural flavors is impossible, firstly, due to the high cost of raw materials, secondly, due to the limited natural raw materials, thirdly, due to the weakness or lack of stability of existing natural aromas. “Naturally identical” aromatic substances help solve these problems.
Natural identical flavors
In Russia, in accordance with GOST R 52464-2005, a natural-identical flavoring is a food flavoring, the flavoring part of which contains one or more flavoring substances identical to natural ones, and may contain flavoring preparations and natural flavoring substances.
In the USA, and now in the European Union, the term “natural identical flavoring” is not used.
According to the composition of the main aromatic components and their chemical structure Identical to natural flavors are fully consistent with natural flavors. In this case, part of the components or even the entire flavor is obtained artificially. Chemical synthesis produces, for example, vanillin, para-hydroxyphenyl-3-butanone (the main flavor-forming component for raspberry flavor). By optimization and targeted influence on enzymatic processes and the development of certain microorganisms, for example, the aromas of cheese, butter, mustard, and horseradish are obtained.
Smoke flavors are most often the result of extracting purified smoke smoke with water and then concentrating the extracts. They are obtained in several stages. First, by optimizing the enzymatic processes of meat maturation, a significant amount of meat flavor precursors is obtained. The precursors are then converted into meaty flavors by heating (similar to boiling and frying). The intensity of such products is 20-50 times higher than that of traditionally produced meat products.
Artificial Flavors
GOST R 52464-2005 gives the following definition of artificial flavoring:
Artificial flavoring is a food flavoring, the flavoring part of which contains one or more artificial flavoring substances, may contain flavoring preparations, natural and natural-identical flavoring substances.
In the European Union the term "artificial flavoring" is not used. The category “flavoring substances” mentioned in the European definition of food flavoring includes only the subcategory “natural flavouring substances”.
American food legislation classifies all flavors that do not fall under the definition of “natural” as artificial. Artificial food flavors contain at least one artificial substance that does not exist in nature. It is obtained by chemical synthesis. Artificial flavors are highly stable, intense and inexpensive. For example, arovanilon (ethyl vanillin) is an artificial flavor used by the food industry around the world.
Types of food flavorings
Flavorings are divided into:
- by state of aggregation - liquid, powder, paste, emulsion
- by area of application - beverages, confectionery, gastronomic, oil and fat, etc.
- by production method - composite (compositions of individual substances and their mixtures), reaction (technological), smoking
- create a wide range of food products that differ in taste and aroma based on similar products
- restore taste and aroma, partially lost during storage or processing - freezing, pasteurization, canning, concentration
- standardize the taste and aroma characteristics of food products, regardless of annual fluctuations in the quality of initial agricultural raw materials
- enhance the natural taste and aroma of products
- add flavor to products based on some nutritionally valuable, but flavorless, types of raw materials (for example, soybean products)
- rid food products of unpleasant tastes
- add flavor to products obtained using technological processes in which natural flavor formation does not occur (for example, cooking in microwave ovens).
Liquid flavorings in the form of solutions are produced by dissolving prescription quantities of aromatic components in 1,2-propylene glycol, ethyl alcohol, triacetin, etc., followed by filtration.
Liquid emulsion flavors are produced by emulsifying aromatic components in water using special types of equipment and additives.
Dry food flavorings are produced by applying aromatic components to a suitable carrier in powder form (salt, sugar, starches and their derivatives, etc.) with thorough mixing.
This method is applicable only for aromatic components that are slightly volatile and resistant to oxidation. More difficult option involves subsequent encapsulation, for example with acacia resin, which partially prevents the loss of volatile substances and their oxidation.
The most expensive, but giving the best results, method is to obtain an emulsion of an aromatic composition in a solution of an encapsulating agent (acacia resin, maltodextrin, etc.) followed by drying in a spray dryer.
- “Reactionary” or “technological” flavors (liquid, dry, paste) are produced according to the Maillard reaction by the interaction of reducing sugars and amino acids, including protein hydrolysates, when heated.
- Smoking flavors are produced by absorbing the fumes used in traditional smoking with a solvent (usually water) followed by purification. The name of a flavoring only partially characterizes its aroma; moreover, the same flavoring can impart different aroma to different food products.
For a final assessment of a flavoring agent, it is necessary to produce the corresponding food product in model laboratory or, better yet, in production conditions, taking into account the effect of all technological factors.
Dosages of food flavorings in food products usually range from 0.1 to 2.0 kg per 1 ton or 100 dal of finished products. When selecting dosages, one should be guided by the recommendations of the manufacturer, at the same time, optimal dosages can only be selected by the consumer experimentally, taking into account the specifics of the technology and specific products.
Exceeding recommended dosages, as a rule, does not pose a danger from a toxicological and hygienic point of view (the safety factor is at least 10-100), however, with an overdose, the harmony of the aroma is often disturbed and extraneous “synthetic” shades appear.
In the Russian Federation, food flavorings (except for flavorings containing biologically active substances in accordance with Appendix 3, section 3.17.) are allowed for retail sale (clause 2.26 of SanPiN 2.3.2.1293-03).
Food flavorings included in the list of approved for use in food production in the Russian Federation. Vanillin, ethylvanillin, E314 guaiac resin, smoking preparations, E160c paprika oil-resin, E906 benzoin resin.
Flavor enhancers, correctors and other chemicals.
Additives, improvers, sweeteners and other chemicals.
- SUCRALOSE is a synthetic sweetener that is produced by chemical transformation sugar molecules (replacing hydrogen atoms with oxygen and adding three chlorine atoms). At the same time, carbohydrates are extracted from sugar. Thus, sucralose contains virtually no calories, but has the sweet taste of sugar without the bitter aftertaste characteristic of many sweeteners. Sucralose is widely used in the food industry.
- Stevia - In the mid-20th century, the active ingredients - glycosides (stevioside, rebaudiazid and others) were isolated from stevia. They turned out to be completely harmless to humans, contain virtually no calories, although they have an exceptional property - 300 times sweeter than regular sugar. Stevia is a natural non-carbohydrate sweetener that has unique therapeutic, preventive and health-improving properties. In addition to sweet glycosides, stevia contains many other substances beneficial to the human body: antioxidant flavonoids (rutin, quercetin, etc.), minerals (potassium, calcium, phosphorus, magnesium, silicon, zinc, copper, selenium, chromium), vitamins C, A, E, B vitamins.
Appearance of ethyl maltol
Ethyl maltol is a white crystalline powder with a characteristic fruity-caramel odor and sweet fruity taste, perfectly soluble in water.
Chemical formula of ethyl maltol C7H8O3
Based on forum materials: ecigisrael.com
How to make food flavoring at home
Simple ways to prepare flavors for baked goods, salads, and various dishes.
At home, the possibilities for obtaining an aromatic substance are somewhat limited. However there are several simple ways obtain flavors without leaving home and without purchasing additional utensils and ingredients.
Natural coffee flavor
To make natural coffee bean flavoring, you will need the following ingredients:
- Ground coffee (real) 0.5 kg.
- 2 l Water.
The water should be boiled and then cooled. Then you need to add ground coffee to the cooled boiled water. Stir and pour the solution into a glass jar with a lid. After sealing the bottle tightly, you need to put it in the refrigerator for 12 hours. After proper settling, the food flavoring is ready.
Lemon flavoring for baking, salads, electronic cigarettes
You will need:
- 12 medium sized lemons.
- 2 liters of water.
Wash the lemons, remove any remaining water with a towel and cut into small pieces. Place the sliced lemons in a container, add warm water and leave to steep (preferably in a warm place).
Then strain the resulting liquid through a strainer and pour into a glass bottle with a lid.
Orange and Lemon Flavor
Ingredients:
- 1 piece orange.
- 1 piece lemon.
- 200 grams of vodka.
First, peel the orange and lemon. The resulting zest should be poured with vodka and left to infuse in a glass bottle for 24 hours.
How is natural flavoring produced on an industrial scale?
To obtain food flavoring from natural raw materials, the following methods are used:
- infusion;
- percolation;
- repercolation;
- circulation extraction and other methods.
There are several types of extracts:
- Liquid.
- Thick (they contain up to 25% moisture).
- Dry.
To extract the aroma component from raw materials of plant origin, water and ethyl alcohol are used (the use of acids, alkalis, glycerin, etc. in the technology is also allowed). Having received the extract, it is left to stand for at least 48 hours at a temperature of up to 10 ° C to obtain a clear liquid. After this, the liquid is passed through a filter. Thick extracts require additional steps: precipitation with alcohol, use of absorbents, boiling with filtration. After which the purified extracts are brought to a thick state by evaporation under vacuum.
Have you ever read the ingredient list on a box or dish and wondered what “natural flavors” are and what they are for? Shouldn't food be good if you don't add anything? Maybe, but first it's important to understand what makes up flavor and why taste is needed to begin with.
What makes food delicious?
Taste is an important characteristic of the foods we eat every day—it's hard to imagine eating a diet of flavorless foods!
Essentially, it is a combination of taste, aroma and sensation of food.
While some foods, such as fresh fruits and berries, are delicious on their own, most of the dishes we eat are more complex and almost always contain some added ingredient to enhance the flavor. In fact, every recipe includes some additional ingredients to enhance the flavor, such as salt, pepper, herbs and spices.
Enhancing the flavors of foods can make eating a joyful experience. But adding flavoring to food also helps stimulate appetite, which is essential for people who need to gain weight, such as older adults who may have lost some of their sense of smell.
Flavorings as food additives
Do you know what it tastes like fresh products when do you make them at home? Think fresh bread straight from the oven or a delicious stew. But, it's also quite time-consuming, which is why many consumers prefer to have processed foods on hand that taste almost as good as their homemade counterpart.
The fact is that processed foods need to be stored for a long time, and the preservation methods used to achieve this tend to reduce flavor. Thus, food manufacturers may turn to adding natural flavors to improve or maintain the taste of food after it has been processed. So what are natural scents?
The term natural flavor means an essential oil, oleoresin, essence or extraction, protein hydrolysate, distillate or any product of roasting, heating or enzymolysis that contains flavoring components derived from spices, fruit juices, vegetables or plant juices, edible yeast, grass, bark, buds, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products or fermentation products, the significant function of which in food is flavoring rather than nutritional.
The words "natural flavor" on the ingredient list don't really tell you about the taste. While it's fairly easy to identify flavors in an actual recipe, it can be more difficult to know what flavors are added to processed foods in general.
4 questions about natural flavors
- Are natural flavors safer than artificial flavors? Perhaps not. Artificial flavors are made from non-food sources, while natural flavors are made from produce or other edible products. However, they all appear to be about the same and are safe for consumption.
- Are natural flavors suitable for vegetarian products? Natural flavors can be made from animal products. Thus, unless the manufacturer explicitly states that the natural flavors are plant-based or the food product is vegetarian, there is no way to know whether they come from animals or plants.
- Are natural flavors organic? It is impossible to know for sure unless the food manufacturer states that it is from organic sources.
- Is monosodium glutamate a natural flavoring? Monosodium glutamate, or MSG, is a flavor enhancer. But, if it is used as an ingredient in food, it must be listed as such.
Word from Medictionary
Natural flavors are used in a wide variety of products and are derived from edible elements found in nature. While they are certainly safe to consume, simply listing "natural flavors" on the ingredient list does not mean that a food product is healthier than foods made with artificial flavors or no additives at all.
You still need to look at the label to know whether the food is actually good for you or not.
Food flavorings- these are additives added to a food product to improve its aroma and taste and are flavoring substances or a mixture of flavoring substances with or without a solvent or dry carrier (filler).
The composition of food flavoring may include traditional food raw materials and food additives permitted by the Department of State Sanitary and Epidemiological Surveillance of the Russian Ministry of Health.
Juices (including concentrated), jams, syrups, wines, cognacs, liqueurs and others similar products, as well as spices (fresh, dry, mechanically processed) are not classified as flavorings, since these raw materials can be used as a food product or a typical food ingredient and, therefore, cannot be considered an additive.
Food flavorings are not assigned E codes (the presence of a flavoring in the product is simply indicated on the packaging), since food flavorings are complex multicomponent mixtures, and the number of food flavorings produced in the world is tens of thousands, while the number of food additives actually used, not counting mixed and flavors, about 500 in total.
Food flavorings are divided into:
- natural food flavors
- identical to natural food flavors
- artificial food flavors.
Natural
food flavorings include only natural aromatic components. 
Natural flavor components are chemical compounds or mixtures thereof isolated from natural raw materials using physical methods or obtained using biotechnology (essential oil, oil resin, essence, extract, protein hydrolysate, any product of roasting, heating or fermentation that contains flavoring components, derived from spices, fruits or fruit juices, vegetables or vegetable juices, nutritional yeast, herbs, barks, buds, roots, leaves or similar plant materials, meats, seafood, poultry, eggs, dairy products or products obtained from them by fermentation , the essential function of which in the composition of a food product is more flavoring than nutritional.
Essence- aqueous-alcoholic extract or distillate of volatile substances from plant materials.
Essential oil- volatile, with a characteristic strong odor and taste, oil-like (oily), insoluble in water, mostly colorless or slightly colored liquid.
Oil resin- is a complex multicomponent mixture of natural organic substances and is a biologically active food component. It completely preserves the aroma and taste of natural spices. It is obtained from spice extracts after removing the alcohol.
Protein hydrolyzate - Protein hydrolyzate is a protein partially destroyed with the help of acid or enzymes, which is fragments of 2-3 amino acids linked together.
Extract- concentrated extract from medicinal plant raw materials or raw materials of animal origin, representing mobile (liquid extracts), viscous liquids (thick extracts with a moisture content of no more than 25%) or dry masses (loose extracts with a moisture content of no more than 5%). Extractants can be water, alcohol, ether, carbon dioxide, respectively, extracts are divided into aqueous, alcohol, ether, oil, CO2 extracts, etc.
Identical Natural flavorings contain at least one component identical to natural, and may also contain natural components. Naturally identical aromatic components are chemical compounds identified in raw materials of plant or animal origin, but obtained by chemical synthesis or isolated from natural raw materials using chemical methods.
Artificial
food flavorings contain at least one artificial component and may also contain natural and natural-identical components. Artificial aromatic components are chemical compounds that have not yet been identified in raw materials of plant or animal origin and are obtained by chemical synthesis. Artificial flavors are highly stable, intense and inexpensive. For example, arovanilon (ethyl vanillin) is an artificial flavor used by the food industry around the world. A single artificial flavor can be synthesized from hundreds of chemical compounds that mimic natural flavors.
SOME SYNTHETIC FRAGRANCES AND THEIR SMELLS
| Substance | Smell |
| Isoamyl acetate | Pear |
| Cinnamaldehyde | Cinnamon |
| Strawberry aldehyde | Strawberries |
| Ethyl propionate | Fruit |
| Limonene | Orange |
| Ethyl (E,Z)-2,4-decadienoate | Pear |
| Allylhexanoate | Pineapple |
| Ethyl maltol | Sugar, candy |
| Methyl salicylate | Vintegrain oil |
Food flavorings are divided into:
| - |  by physical state- liquid, powder, paste, emulsion: liquid food flavorings, as a rule, are cheaper than similar dry ones and are intended for most food products (confectionery and baked goods, drinks, fat and oil and dairy products, ice cream, etc.). Liquid flavorings in the form of solutions are produced by dissolving prescription quantities of aromatic components in 1,2-propylene glycol, ethyl alcohol, triacetin, etc., followed by filtration. emulsion food flavorings are used for cloudy drinks, sausages, semi-finished meat and fish products, sauces, ketchups, mayonnaise, seasonings and other products. Liquid emulsion flavors are produced by emulsifying aromatic components in water using special types of equipment and additives. dry food flavorings are intended for the production of food concentrates, meat and sausage products, extruded products. Dry food flavorings are produced by applying aromatic components to a suitable carrier in powder form (salt, sugar, starches and their derivatives, etc.) with thorough mixing. The most expensive, but giving the best results, method is to obtain an emulsion of an aromatic composition in a solution of an encapsulating agent (acacia resin, maltodextrin, etc.) followed by drying in a spray dryer. |
The use of flavors allows you to:
| - | create a wide range of food products that differ in taste and aroma, based on the same type of products: candy caramel, marmalade, non-alcoholic and low-alcohol drinks, jelly, ice cream, yogurt, chewing gum and others; |
| - | restore taste and aroma, partially lost during storage or processing - freezing, pasteurization, canning, concentration; |
| - | standardize the flavor and aroma characteristics of food products, regardless of annual fluctuations in the quality of initial agricultural raw materials; |
| - | enhance the natural taste and aroma of products; |
| - | add flavor to products based on some nutritionally valuable, but flavorless, types of raw materials (for example, soybean products); |
| - | add flavor to products obtained using technological processes in which natural flavor formation does not occur (for example, cooking in microwave ovens); |
| - | rid food products of unpleasant tastes. It is not allowed to use food flavorings to mask changes in the aroma of food products due to spoilage or poor quality of raw materials. |
Flavorings are being used more and more widely in the food industry. The growth in demand for flavorings is caused by the development of modern technologies for producing food products based on deep processing of raw materials. After such processing, the purpose of which is to obtain standardized concentrates of proteins, fats and carbohydrates, food products are almost completely freed from “ballast” substances, including volatile aromatic substances that determine their aroma (soybean oil, other refined oils, soy protein, flour, starch, sugar, protein-vitamin concentrate, etc.).
From such refined products, various food products are “synthesized” (various cheeses with any flavor, yoghurts, pates, sausages made from structured soy protein - “smoked”, “chicken”, etc.), crab sticks, artificial red or black caviar.
The existence of a number of products is due to the presence of flavorings, including soft drinks, confectionery, and food concentrates.
To get a preliminary impression of the flavor odor is usually assessed by sniffing, and taste and aroma by tasting a flavored sugar syrup or saline solution. However, it is impossible to take into account changes in flavoring during the production process associated with temperature treatment, the influence of pH, etc.
For the final evaluation of the flavoring, it is necessary to manufacture the corresponding food products in model laboratory or, better, in production conditions, taking into account the action of all technological factors. Good results are achieved by using several flavoring additives in one product. This can be the combined use of different flavors to obtain a bouquet of aromas or to complement the aroma with corresponding taste sensations. When choosing a flavoring agent, you should not draw a conclusion based on the initial “sharp” or “weak” impression - these are the “top notes” of the aroma, which may not appear at all in the finished product. The choice of flavoring for a particular food product is determined by its physical and chemical properties and the technology of production of the product. If a flavor with clean, strong “top notes” is most suitable for a soft drink, then, for example, for gingerbread it is better to choose a more persistent one, with strong “base notes”. In any case, it is important to remember that the impact of a flavoring on the organoleptic properties of a product can only be fully assessed by tasting the finished product.
Dosages of food flavorings in food products are usually in the range from 0.1 to 2.0 kg per 1 ton. When selecting dosages, one should be guided by the recommendations of the manufacturer, at the same time, optimal dosages can only be selected by the consumer experimentally, taking into account the specifics of the technology and specific products .
Exceeding recommended dosages, as a rule, does not pose a danger from a toxicological and hygienic point of view (the safety factor is at least 10-100), however, with an overdose, the harmony of the aroma is often disturbed and extraneous “synthetic” shades appear.
Flavoring practically does not complicate the production process. The flavoring can be added to the product undiluted (for example, spice flavoring in the production of sausages) or in the form of a concentrated solution in a suitable solvent. The solvent can be water, oil, alcohol, a small part of the flavored product itself or its component. Some foods (eg corn sticks) can be directly sprayed with a diluted flavoring solution. 
The time for adding flavoring to a specific product is determined based on production technology. For example, flavoring is added to cheeses, sausages, and sauces along with salt, and to butter cream or soft drinks - along with sugar syrup. In the production of products subjected to heat treatment, in order to reduce the loss of flavoring during heating, it is recommended to flavor them as late as possible. It is extremely important that the product is thoroughly mixed after adding the flavoring additive.
Row essential oils and flavorings has bactericidal effect
: garlic, citrus oils, horseradish essential oil, etc. lately Rosemary and sage essential oils have been successfully used as antioxidants.
It should be noted that essential oils, as an integral part of herbal medicine, are used in medicine. They are used for massage, for aromatic baths, compresses, creams, etc. Essential oils have the same effect as the plants from which they are obtained, with the only difference being that the effect of essential oils is stronger.
Expiration date of flavors,
for essential oils and extracts, usually ranges from several months to several years. The shelf life of a flavor is largely determined by the solvent (carrier); The shelf life of an essential oil is greatly influenced by the amount of terpenes, the most easily oxidized compounds in the oil. Experience shows that vanillin, stored in tightly closed packaging, does not change for 10 years. Studies have been conducted on the storage of essential oils for 25 years. When storage conditions were observed, no changes in organoleptic and physicochemical characteristics were observed. All types of fragrances and essential oils should be stored in the dark in opaque containers, in a dry, well-ventilated area at a temperature of 5 to 15 ° C, separately from other raw materials. The container in which the additive is stored must be tightly closed after taking each portion.
For more than 10 years, Baltic Food Company has been a major supplier of ingredients for various sectors of the food industry and has been steadily working with leading European and global manufacturers. One of these large manufacturers is the KERRY company, which also specializes in the production of flavors. Working in tandem, technologists from BPK LLC and KERRY will help develop the product and select the necessary flavors for production, taking into account the wishes of the manufacturer, provide qualified technological support with on-site visits to the enterprise, provide recommendations on the use of ingredients and documentation. Clients of the Baltic Food Company have the opportunity to purchase flavors in large and small wholesale. You can find the necessary ingredients and get acquainted with our assortment in the section " Product catalog "→ « »
