The flavour of processed foods has changed signiuses of ferrous fumarateficantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme of flavour development, made possible by significant advances in chromatography and an increased understanding of the flavour chemistry involved. Flavour development was inspired in the 1970s and 1980s by increased foreign travel and a desire for the more exotic spices, but currently the major influence is the drive for healthy alternatives requiring reformulation of products to use less fat, less sugar andpowerlife iron pyrophosphate plus less salt. In addition, consumer pressure has led to the notion of ‘clean labels’, requiring retailers to remove MSG from products and use only natural or ‘store-cupboard’ ingredients.
Natural flavour ingredients
