Flavor Descriptors Training

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Speaking Our Language: Flavor Descriptors Training

flavor descriptors for strawberries

Can you describe the flavor of a strawberry WITHOUT using flavor descriptors? Pretty difficult, right? Flavor Descriptors are a vital tool used by flavor chemists.

When tasting and smelling, one is actually describing a flavor profile. Do not overthink. Just try to describe what you perceive during the tasting. There are many flavor descriptors that exist in the industry, such as our Sensapure Flavor Attributes. Take a look below at some of our flavor descriptors, or check out more of our flavor fans here.

flavor descriptors fans

blue raspberry fan

candy descriptors

flavor fans

Download our flavor presentation here

Measuring Flavor and Sensory Protocols

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Measuring Flavor and Sensory Protocols

When we are measuring flavor and sensory protocols, there’s a few questions we like to ask. Are we trying to find differences between samples? Or are we trying to understand consumers’ preference? Understanding the purpose of the tasting helps to select and apply the appropriate sensory tests.

How to Conduct a Taste Test

When we conduct a taste test, there are a few things that we look for:

  • Define the purpose of the tasting
  • Choose the correct test protocol accordingly
  • When comparing new flavors to existing ones, the most useful protocol is Triangle Test
  • For new products, use Preference and Hedonics protocols

We also have a few different materials we use when we are measuring flavor and running sensory protocols. Surprisingly, many of the things we use are simple items you can find around your house, such as paper towels, labels, crackers, gloves.

Sample Coding and Tasting Sequence

Samples can NOT be coded with simple one-digit number or letter to avoid subconscious bias (A is better than D). Because of this, a common method is to use random three-digit numbers. For example 142, 852, 296, 370 are numbers that can be used. It’s important to remember NOT to allocate the two identical samples in a triangle test the same three-digit number. Also, it is a standard practice to rotate the order of the samples so each taster has a difference sequence.

When you’re running taste tests, it’s recommended to run three different tests with volunteers:

  • A: Provides introduction at the beginning of the taste-tests to participants and presents tasting cups
  • B: Prepares food and beverage samples and recruits participants to take taste tests
  • C: Collects evaluation forms, cleans up used cups and trash in between samples and after test

If you’re running a preference test, the taster is presented with at least two samples. However, the samples do not need to look or taste similar. The taster simply decides which option (sample) he or she likes best. Make sure that you rotate the samples ensuring some testers taste different first samples.

Full confidence in measuring flavor

If 100 people participated in a preference test, how many need to choose one product over another for you to feel confident that most people in the public prefer the same product? The answer may be surprising. Scientists are usually satisfied with a conclusion when they are confident that they will get the same result 95 times out of 100.

The Triangle Test – Discrimination Test

Another popular test is the triangle test. In this test, the taster is presented with three samples: two are the same and one is different. Often the differences between the two samples are small. The tester is asked to tell which sample is different. As in the preference test, offering different testers different orders of samples to test is important. For the triangle taste test, six different orders of samples are possible: AAB, ABA, BAA, BBA, BAB, and ABB.

In this test, can the tester tell the difference between the products? As in the preference test, the number of correct choices for the results to be statistically significant depends on the sample size. While 95% significance is best, scientists sometimes report results with 80% significance. Since getting correct responses with the triangle taste test is difficult (depending on how similar the samples taste), 80% significance may be the best outcome.

Measuring Flavor through Hedonic Taste Tests

These tests try to answer the question of which product people prefer, or how much the product is liked. The tasters included in these tests are current consumers of the product or potential ones. There is no need for taster training. Optimally, there are more than 30 panelists. There are several types of preference and acceptance tests. A common one is the 9-point hedonic scale.

In comparing the hedonic to the preference taste test, there’s a few notable differences. The hedonic test is set up in the same manner as the preference taste test. At least two samples are compared to determine which product people prefer. A large number of similar responses must be obtained to determine that people prefer one product more than the other. The minimum number of similar responses needed to determine if the preference is significant is based on the total number of responses obtained, and helps determine a 95% significance.

The hedonic scale is used to determine degree of acceptability of one or more products. This scale is a category-type scale with an odd number (five to nine) categories ranging from “dislike extremely” to “like extremely.” A neutral midpoint (neither like nor dislike) is included. Taster rate the product on the scale based on their response.

Ranking Test

If more than two samples are evaluated, a preference ranking test is performed. Usually three to five samples are the most that can be efficiently ranked by a taster. This test asks the taster to order the samples based on preference, with a ranking of “1” meaning most preferred.

 

Download a copy of our presentation on measuring flavor here

Partnership and Expertise: The Sensapure Difference

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Partnership and Expertise: The Sensapure Difference

The Sensapure Leadership partnership and expertise is unmatched. We have a powerful combination of applications expertise and flavor technologies.

Looking at our past experience shows our history of skilled leadership. Our leadership team built and scaled a successful nutrition manufacturing business. Also, we customized the ERP System that was developed over 10 years to meet industry needs. Sensapure’s global sourcing expertise helps us get resources to our clients fast.

We have a world class R&D/Manufacturing facility located in Salt Lake City, Utah. Salt Lake is a major U.S. hub of direct selling and active nutrition brands and manufacturers. Because of this, we created a fast track flavor program with global brands and industry leading manufacturers.

Our impressive flavor library contains over one thousand proprietary formulas. Want to check them out for yourself? We have hundreds of samples available, as well as a mobile flavor lab and a tasting app.

The Sensapure Tasting App: Our Expertise

The Sensapure Tasting App allows us to gather specific, measurable feedback from any sized group, anywhere in the world, to better understand how flavor is experienced by each participant. Because of this solid data, our flavor chemists can better translate your individual and group tasting experiences into more accurate flavor edits – and faster flavor approvals.

We have built the Sensapure Tasting App on a cloud platform that allows real-time, on site or remote, taste testing on any device. The Tasting App will walk you and your team through the specific taste testing experience you are working on. Triangle Tests (matching), Flavor Attribute and Hedonic (preference) Tests are custom-built for your project to gather feedback from small groups to large tasting panels. Then, results are available to review instantly with your team and our chemists to make any needed changes right away

In today’s world of global distribution and influencers and decision makers living and working across continents, the power of a cloud-based, mobile taste testing application becomes obvious. With a little prep, we can have product and flavor samples sent to your team around the world and conduct a Global Tasting Webinar where everyone’s input is captured and analyzed in real time.

“Group Think” and “If The Boss Likes It,” have never been the best ways to taste, edit or approve flavors in finished goods. Because taste is such a subjective experience, involving more taste buds is always a good idea. In conclusion, more data, from more sources, with specific actionable feedback will get your product from development to approval to your customers – in fewer step; saving you time and money.

So, what do customers really want in a partnership?

We surveyed our clients and found the top outcomes customers desire:

  • 100% on-time, in-spec order fulfillment
  • Reduced overall GOGS of finished goods
  • Reduced finished good inventory (carrying costs can equal 18 – 22% of COGS)
  • Reduced risk of obsolescence of finished good inventory
  • Shorter lead-times
Close-up of the liquid filling in production line about healthcare and medicine.

Because our customer’s needs are our primary focus, our unique partnering approach allows us to help our customers create a significant competitive market advantage. There are three types of partnerships and expertise that customers generally experience: The lowest level—Dysfunctional—represents a relationship that is non-productive and possibly destructive. On the other hand, the highest level—Integrated—is a mutually beneficial relationship that is highly productive and fulfilling. Open sharing of information and developing integrated partnerships with our clients is the best avenue to mutual success.

After looking at these types of partnerships and expertise, know that we strive to partner in integrated partnerships. Our customer’s action plans facilitate open dialogue. The goal is to earn client trust to get the communication. We agree to operate at a higher level – to develop a CONCORD.  Because we use forecasts and stocking arrangements, it helps reduce lead times or supply chain interruptions. Our goal is to become an extension of their R&D team.

Access to Our Second-to-none Flavor Applications Lab 

Whether it’s hard to flavor projects, cost engineering formulas, or too much work in-house, our apps lab services top tier and we want to be an extension of you.

Full Support from Our R&D Lab 

When we can’t formulate with current flavors in the apps lab, we have flavor chemists to custom engineer flavor for your exact application.  These can be done very rapidly (and they have even been done during client visits!).

Investments in Flavor Matching

In conclusion, if you have supply chain concerns or are looking for exact matches to high volume flavors, we have the technical capabilities to help you reduce your supply chain risk or COGS through our technology and flavor chemists.

If this type of partnership and expertise sounds like a good fit for you, give us a call today!

Click here to download a copy of our partnering presentation

Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

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Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

Cannabidiol (CBD) from industrial hemp is a multi-functional molecule, and the bioavailability of CBD is greatly increased because of ANANDA.
Scientific studies indicated that it may be a more powerful antioxidant than either Vitamin C or E, and CBD offers the prospect of successfully fighting chronic inflammation and protecting brain cells from reactive oxygen species (1-2).

CBD’s beneficial potential is discussed in numerous published papers. Further, it has promise in stabilizing and even reducing blood sugar levels; as a pain killer; for reducing the risk of artery blockage; in suppressing muscle spasms, seizures, and convulsions; for fighting varied cancers; and more (3-8).

Such promise is accompanied by a major limitation to its usefulness — low bioavailability. Because of this, any beneficial effects from CBD become patchy or erratic due to problems in getting CBD into the body in adequate amounts (9-14).

For a supplement taken by mouth, bioavailability means the proportion of a dose that enters the bloodstream from the small intestine (15-17). Therefore, once in the blood, the supplement can find its way to the target organ or body system, where it then goes to work in supporting health and wellness.

On average, only 5-6% of almost any CBD preparation gets into the bloodstream. As a result, the rest is wasted. Such poor oral bioavailability guarantees variable or unpredictable effects, along with increased costs from having to take larger doses to compensate.

Appropriate formulation strategies that assist in getting into the bloodstream are thus mandatory for CBD to attain its health-giving potential, as well as in a cost-efficient or economical fashion.

ANANDA Scientific’s research & development has yielded a patented CBD technology using GRAS ingredients that resolve CBD’s bioavailability problem. This patented technology is the first of its kind. “GRAS” means that a substance is Generally Recognized As Safe by the US Food and Drug Administration to be used in foods and beverages (18).

Comparison of bioavailability of CBD

Figure 1. ANANDA Scientific’s patented, proprietary technology (nextCBD) involves highly-ordered constructs made from GRAS compounds into which CBD is affixed. Therefore, this technology makes nextCBD very bioavailable when taken by mouth.

Purpose.

This study compares the bioavailability of CBD and ANANDA Scientific’s enhanced CBD in laboratory rats. The bioavailability of substances taken by mouth are comparable between rats and humans (19-28).

Methods.

This demonstration looks at the plasma contents of cannabidiol (CBD) after a single oral dose administered by gavage (through a tube leading down the throat to the stomach; 29) of regular CBD and ANANDA Scientific’s enhanced CBD over a 24-hour period.

In this example, female Sprague-Dawley rats (240-265 gm body weight) were used. The study design and animal usage were reviewed and approved by an Institutional Animal Care and Use Committee (IACUC) for compliance with regulations prior to study initiation. Animal welfare for this study with the U.S. Department of Agriculture’s (USDA) Animal Welfare Act (9 CFR Parts 1, 2, and 3) and the Guide for the Care and Use of Laboratory Animals (30).

A 50-mg CBD/kg body weight model was examined in animals given ANANDA Scientific’s nano-enhanced pure CBD and a control group for which powdered pure CBD in the same amount was fed. Ten animals were in each group.

Blood samples were taken immediately prior to gavage as well as 0.5, 1.0, 2.0, 4.0, 8.0, 12.0 and 24.0 hours after dosing. Venous blood was collected in an EDTA blood collection tube. Next, plasma was separated from red blood cells by centrifugation at 400 g for 15 min., transferred to a fresh microcentrifuge tube, and stored at −80°C.

CBD was quantified using validated high-performance liquid chromatography with tandem mass spectroscopy (LC-MS-MS) in multiple reaction monitoring (MRM) mode.

Findings.

The results verify that ANANDA’s enhanced methods greatly improves bioavailability of CBD. It was significantly more bioavailable than regular CBD at 0.5 and 2 hours.

As a result, far lower dosing is needed for enhanced CBD versus regular CBD. The results also intimate that products containing the regular, non-enhanced CBD found in most products may suffer from low bioavailability and a consequent ineffectiveness.

Study of the bioavailibility of CBD over time

Contact us today to get started with all your CBD needs.

References

1. Burstein, S. 2015. Cannabidiol (CBD) and its analogs: a review of their effects on inflammation. Bioorganic & Medicinal Chemistry 23(7):1377-1385.

2. Couch, D.G., H. Maudslay, B. Doleman, J.N. Lund, and S.E. O’Sullivan. 2018. The use of cannabinoids in colitis: a systematic review and meta-analysis. Inflammatory Bowel Disease 24(4):680-697.

3. Campos, A.C., M.V. Fogaça, A.B. Sonego, and F.S. Guimarães. 2016. Cannabidiol, neuroprotection and neuropsychiatric disorders. Pharmacological Research 112:119-127.


4. Mannucci, C., M. Navarra, F. Calapai, E.V. Spagnolo, F.P. Busardò, R.D. Cas, F.M. Ippolito, G. Calapai. 2008. Neurological aspects of medical use of cannabidiol. CNS & Neurological Disorders Drug Targets 16(5):541-553.

5. McAllister, S.D., L. Soroceanu, and P.Y. Desprez. 2015. The antitumor activity of plant-derived non-psychoactive cannabinoids. Journal of Neuroimmune Pharmacology 10(2):255-267.

6. Pisanti, S., A.M. Malfitan, E. Ciaglia, A. Lamberti, R. Ranieri, G. Cuomo, M. Abate, G. Faggiana, M.C. Proto, D. Fiore, C. Laezza, and M. Bifulco. 2017. Cannabidiol: state of the art and new challenges for therapeutic applications. Pharmacology & Therapeutics 175:133-150.

7. Robson, P.J. . 2014. Therapeutic potential of cannabinoid medicines. Drug Testing and Analysis 6(1-2):24-30.

8. Russo, E.B. 2008. Cannabinoids in the management of difficult to treat pain. Therapeutics and Clinical Risk Management 4(1):245-259.

9. Agurell, S., S. Carlsson, J.E. Lindgren, A. Ohlsson, H. Gillspie, L. Hollister. 1981. Interaction of THC with cannabinol and cannabidiol following oral administration in man. Assay of cannabinol and cannabidiol by mass fragmentography. Experientia 37:1090–1092.

10. Gaston, T.E., and D. Friedman. Pharmacology of cannabinoids in the treatment of epilepsy. Epilepsy & Behavior 70(Pt. B):313-318.

11. , F. 2003. Pharmacokinetics and pharmacodynamics of cannabinoids. Clinical Pharmacokinetics 42(4):327-360.

12. McGilveray, I.J. 2005. Pharmacokinetics of cannabinoids. Pain Research and Management 10(Suppl. A):15A-22A.

13. Ohisson, A., J.E. Lindgren, S. Andersson, S. Agurell, H. Gillespie, L.E. Hollister. 1986. Single-dose kinetics of deuterium-labeled cannabidiol in man after smoking and intravenous administration. Biomed Environ Mass Spectrometry 13:77–83.

14. Samara, E., M. Bialer, R. Mechoulam. 1988. Pharmacokinetics of cannabidiol in dogs. Drug Metabolism and Disposition 16:469–472.

15. Bhattaram, V.A., U. Graefe, C. Kohlert, and H. Derendorf. 2002. Pharmacokinetics and bioavailability of herbal medicinal products. Phytomedicine 9 (Suppl 3):1-33.

16. El-Kattan, A.F. 2017. Oral Bioavailability Assessment: Basics and Strategies for Drug Discovery and Development (Wiley Series on Pharmaceutical Science and Biotechnology: Practices, Applications and Methods). First Edition. Wiley, New York, 448 p.

17. Hu, M., and X. Li. 2011. Oral Bioavailability: Basic Principles, Advanced Concepts, and Applications. First Edition. Wiley, New York, 568 p. 18. GRAS Substances (SCOGS) Database. U.S. Food and Drug Administration. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS

19. Akonur, A.I., C.J. Holmes, and J.k. Leypoldt. 2014. Predicting the peritoneal absorption of icodextrin in rats and humans including the effect of β-amylase activity in dialysate. Peritoneal Dialysis International 35(3)288-296.

20. Fagerholm, U., M. Johansson, and H. Lennernäs. 1996. Comparison Between Permeability Coefficients in Rat and Human Jejunum. Pharmaceutical Research 13(9):1336-1342.

21. Lawless E., B.T. Griffin B, A. O’Mahony A, and C.M. O’Driscoll. 2015. Exploring the impact of drug properties on the extent of intestinal lymphatic transport – in vitro and in vivo studies. Pharmaceutical Research 32(50:1817-1829.

22. Nagahara, N., Y. Akiyama, K. Higaki, and T. Kimura. 2006. Animal models for predicting potency of oral sustained-release adhesive microspheres in humans. International Journal of Pharmacy 331(1):46-53.

23. Pang, K.S. 2003. Modeling of intestinal drug absorption: roles of transporters and metabolic enzymes. Drug Metabolism and Disposition 31(12):1509-1517.

24. Salphati, L., K. Childers, L. Pan, K. Tsutsui, and L. Takahashi. 2001. Evaluation of a single-pass intestinal-perfusion method in rat for the prediction of absorption in man. Journal of Pharmacy and Pharmacology 53(7):1007-1013.

25. Stewart, B,H., O.H. Chan, R.H. Lu, E.L. Reyner, H.L. Schmid, H.W. Hamilton, B.A. Steinbaugh, and M.D. Taylor. 1995. Comparison of intestinal permeabilities determined in multiple in vitro and in situ models: relationship to absorption in humans. Pharmaceutical Research 12(5):693-699.

26. Zenghui Teng , Z., C. Yuan , F. Zhang, M. Huan, W. Cao, K. Li, J. Yang, D. Cao, S. Zhou, and Q. Mei. 2012. Intestinal absorption and first-pass metabolism of polyphenol compounds in rat and their transport dynamics in Caco-2 cells. PLoS One 7(1):e29647.

27. Zakeri-Milania,P., H. Valizadeha, H. Tajerzadehc, Y. Azarmia, Z. Islambolchilara, S. Barzegara, and M. Barzegar-Jalalia. 2007. Predicting human intestinal permeability using single-pass intestinal perfusion in rats. International Journal of Pharmacy and Pharmaceutical Sciences 10(3):368-379.

28. Zhang, D., and L._X. Gang. 2012. Preclinical experimental models of drug metabolism and disposition in drug discovery and development. Acta Pharmaceutica Sinica B 2(6):549-561.

29. Andrews, K., and S. McErla. 2012. Oral dosing (gavage) in adult mice and rats. University of British Columbia Animal Care Guidelines, Standard Operating Procedure (SOP) ACC-2012-Tech09.

30. National Research Council and Division on Earth and Life Studies. 2011. Guide for the Care and Use of Laboratory Animals. Eighth Edition. National Academies Press, Washington, D.C., 246 p.

Challenges and Solutions to Flavoring CBD Products

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Challenges and Solutions to Flavoring CBD Products

During the last few years, there’s been challenges in getting CBD products into marketing, and more importantly, good flavoring of CBD. In 2018, most CBD products were tinctures, vapes, softgels or capsules, gummies, dog chews, equine pellets, or in the skincare and cosmetics form.

Back in September 2019, Senate Majority Leader Mitch McConnell (R-KY) moved to insert language into a congressional spending report that calls on the Food and Drug Administration (FDA) to clear a path for the lawful marketing of hemp-derived CBD products.

In draft language shared by the U.S. Hemp Roundtable on Tuesday, the senator is asking FDA to “issue a policy of enforcement discretion with regard to certain products containing CBD” within 120 days. Industry stakeholders say this will clarify rules so that banks are more willing to service CBD companies.

Oil versus powder flavoring CBD

Hydrophobic vs. Oil-based Products

Starting out, all CBD products were hydrophobic/oil-based products. CBD was initially available in two main forms- curde or purified oil extract, or oil soluble powder. These oil-based products were the easiest to make, and required the least amount of effort.  All of the previous applications for CBS were the path of least resistance. With the passage of the 2018 Farm Bill, there was a flood of companies looking to be the first to market. The target audience for CBD products were all true CBD believers. Taste was less important than the medicinal properties of it.

As we move into the next generation of CBD products, we’re seeing more variety in the forms that CBD is offered in such as isolate, powdered, crystal, oil, and more. This variety in forms allows greater control over potency and purity. We’re moving from purely “Medicinal” products to more “Lifestyle” product categories. Some new lifestyle products we’re seeing are RTD Beverages, Shots, Infusions, Sleep Aides, Teas, and Lotions. We’re also seeing food products like mints, candies, gum, and chews.

Flavoring CBD graphEarly adopters with flavoring CBDWater Soluble CBD

Unlike the first generation of oil-based products, new water soluble CBD helps reduce stability problems and increases bioavailability. More refined CBD means less variation in consistency. A lower potency with water soluble products makes it easier to flavor these products.

Growing the category from just the “True Believers” and “Innovators” to begin to serve the “Early Adopters” requires a shift in product development. However, there’s a few hurdles in order to move past that initial 2.5% of the market. Kristen Nichols, from MJBiz Magazine, said, “There’s more to crafting a winning CBD beverage than figuring out how to get the cannabinoid into liquid, though. The bigger challenge is making a beverage people want to drink. Consumers want a tasty beverage that competes against fruit juices or heavily sweetened energy drinks, not something that tastes like medicine.”

Guide to terpines and flavoring CBD

Terpenes

This is where terpenes enter the picture. Terpenes are aromatic oils found in many plants. These  include cannabis varieties that can have distinctive flavors like citrus, berry, mint, piney, nutty, grassy and bitter. Over 100 different terpenes have been identified in the cannabis plant, and every strain tends toward a unique terpene type and composition. There are many factors that influence the taste profile of cannabinoids, including climate, weather, age and maturation, fertilizers, and soil type. Luckily, terpenes can be removed from CBD, but it’s easier to work with them than against them. For example, caryophyllene has a spicy, woody, pepper aroma. Some sample flavors that work with peppery terpenes are peppermint candy, mango chili pepper, cinnamon clove, and hot tamale.

When working with flavors and CBD, formulation will be specific to the strain, source, and delivery method. What you are tasting in CBD products… isn’t pure CBD. It’s the associated terpenes, compounds, chemicals and carriers of that particular ingredient source. As production and processing of CBD improves, the flavor profiles of the CBD of tomorrow won’t be the same as the CBD of today.

Flavoring CBD is important to create a good product

If you have unwanted taste in your CBD, an effective way to block unwanted taste attribute is to confuse the tongue with both different and like sensations. Bitter blockers can be sweet, sour, salt, bitter, or umami. Stevia and monk fruit or malic acic can also mask the taste. It’s important to consider the concentration of your CBD. Flavoring a 10% CBD solution is 90% easier than flavoring an 80% CBD solution. In order to flavor a solution, you must consider dilutions, carriers, delivery method, and emulsions. You must also consider water soluble ingredients that you choose to add to your CBD.

In Conclusion

There’s lots of aspects that go into making a good CBD product. With so many changes happening in the industry, Sensapure can be a great resource to help perfect your product. Send your approved CBD ingredient to our flavor lab to use as the source of your CBD product. Its use in a base product can make a significant difference in determining the best flavor solution. Give us a call to schedule a consult today.

Food Industry Regulation: In-Depth with Labels

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Food Industry Regulation: In-Depth with Labels

Food is all about flavor. It’s an important characteristic of the food we eat every day. You know how fresh foods taste when you make them at home? Fresh bread right from the oven, fresh squeezed orange juice, warm and buttery popcorn. But you can’t always get those fresh flavors, which is where processed foods come in. However, the preservation methods that give processed foods shelf life tend to reduce flavor. So food manufacturers turn to add natural flavors to enhance or maintain the flavor of the food after it’s processed. With that in mind, how do you classify these flavors on labels?

Consumers are getting smarter and savvier when it comes to their food. Regulations for labels constantly change. Both closely examine labels and the requirements for foods to claim certain tags. Consumers also tend to develop more brand loyalty when they feel confident in a food’s ingredient claims. Ensuring you understand the terminology used in specific labels helps classify what your product’s flavor is called on a label. Take a look at our breakdown below to see where your product falls in the category of flavor labeling.

Here’s a list of descriptions of a few key flavor labeling terms used (using Strawberry as an example):

Natural Strawberry Flavor:

Flavors labeled “natural” must only have natural ingredients from the flavor you claim on the label. In this example, the flavors only come from real Strawberries.  This means the essential oil, essence or extractive, protein hydrolysate, or any product of enzymolysis, is derived from a strawberry.

Natural Strawberry (With Other Natural Flavors):

For this label, a flavor contains all natural flavor ingredients, but the flavors are derived from Strawberry as well as other natural flavors. In this instance, Natural Strawberry might be flavored with compounds derived from other berries such as Apple, Raspberry, Blueberry, Pear, etc.

Strawberry Type Flavor:

“Type” appears on labels when you create a flavor from natural ingredients without using the actual label’s flavor. For example, a Strawberry Type flavor is made entirely from natural flavor combinations like Apple, Raspberry, and Pear, but no Strawberry. It’s important to remember this flavor is still derived from all natural ingredients.

Artificial Strawberry Flavor:

You use this particular flavor label when you combine artificial “Strawberry” compounds with other synthetic ingredients.  Artificial flavors are made from non-food sources while natural flavors come from foods or other edible things. The flavor source can contain another natural flavor besides Strawberry, but if the label says “artificial” in it, it includes synthetic “Strawberry” ingredients as well.

Natural and Artificial Strawberry Flavor:

Like it’s name suggests, Natural and Artificial Strawberry flavor contains flavors that naturally come from Strawberry plus other artificial ingredients. The natural flavors come from Strawberry or Strawberry derivatives, or other flavors from a natural source.

Where does your product fit in the list of terminology? Do you have any questions about the flavors in your product? Or want to make any adjustments? Our world-class flavor library and top-rated flavor chemists are ready to help. Call us today to get started.

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Salt Lake City, UT 84104

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