Flavoring is the basis for the development of flavors, and its development tends to be natural and/or similar to natural flavors. In recent years, a large number of new edible flavors containing nitrogen, sulfur and oxygen-containing heterocyclics, such as pyrazine, thiophene and furan compounds, have been synthesized at home and abroad, and further formulated into different flavors for various convenience foods. Artificial foods such as artificial beef, pork, chicken and seafood have contributed to the development of the food industry.
Edible flavors are fragrances based on the flavor of natural foods. They are carefully blended with natural and natural equivalent flavors and synthetic flavors to produce a variety of flavors with natural flavors. Including fruit water and oil, milk, poultry, meat, vegetables, nuts, candied, emulsified and alcohol, suitable for beverages, biscuits, pastries, frozen foods, sweets, seasonings In food, dairy products, canned food, wine and other foods. The dosage forms of the edible essence are liquid, powder, microcapsule, slurry and the like. At present, the application range of edible flavors and fragrances in China is very wide.
Through the analysis of the status quo of the edible flavor and fragrance industry, it has been found that in the past two years, the edible flavor and fragrance industry has remained basically stable overall, and the production and operation of most enterprises are in good condition. However, it should also be noted that the industry is currently facing problems such as rising operating costs, increasing environmental pressures, imperfect laws and regulations, and difficulties in obtaining products for certification. These problems have led to slower growth in the industry and greater downward pressure.
According to statistics, cold drink applications account for about 51% of total flavors and flavors, candy baking applications account for about 25%, condiments use about 17%, and other applications account for about 7%. A wide range of applications provide a broad market space for flavors and fragrances. The rise and promotion of functional foods, convenience foods, frozen foods and microwave foods have opened up broader market prospects for the development of flavor flavors and fragrances. In addition, with the accelerated pace of life and the development of tourism, convenience foods have also developed greatly, which has led to the simultaneous development of new compound seasonings.
The good prospects have led to fierce competition in the flavor and fragrance industry. Various fragrance and fragrance companies have tried their best to eat the “cake” of the flavor and fragrance market, and at the same time, the fragrance and fragrance market has created many problems. First, the variety of flavors is too single. For example, Chinese dishes are very famous internationally, but the flavor of the dishes is relatively weak. Second, the quality of the fragrance needs to be further improved. Some flavors are not typical or the aroma is insufficient and unstable. Third, the production of food flavors tends to be miniaturized and individualized. After China's accession to the WTO, the drawbacks of the scale of such small businesses have become increasingly apparent. There is a big gap when compared with international counterparts. Fourth, it is necessary to strengthen enterprise management, and there is an urgent need for policies and regulations concerning the flavor and fragrance industry.