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Natural flavours come as a result of the changing conditions of the food market. The increasing demand for natural flavours responds to the preferences of consumers to eat wholesome and healthy.
Facing the present market conditions, consumers are changing their food consumption standards in search of and added value by combining healthier options. Consumers find an image of healthy value and quality guarantee in natural flavours.

Natural flavours features

In accordance with Regulation (EC) Nº 1334/2008 from the European Parliament and of the Council of 16 December 2008, a flavour is considered natural if the aromatising elements used are totally of natural origin.

Natural flavours are surprisingly very similar to the artificial ones. The main difference is the source and cost of natural ingredients. The flavours formulated are usually not as complex as the artificial ones because the range of raw materials available is considerably reduced.

Nevertheless, they will have the same concentration and performance in food.

The most important problem when formulating comes when nature cannot provide the raw material responsible for the flavour’s main note.


Sauces and seasoning
Meat products


Bakery: 0.1-0.4%
Dairy: 0.02-0.08%
Confectionery: 0.06-0.2%
Sauces and seasoning: 0.01-0.03%
Meat products: 0.01-0.04%