market intelligence inside this issue New feature Treatt trends An An overview overview on on what s what s hot hot in in the the FF & & FF industry industry Orange ItIt remains remains the the case case that that this this market market has has been been very very quiet quiet over over the the past past 55 to to 66 months months and and is is certainly certainly the the most most stable stable itit has has been been over over the the past past 66 years years Garlic With With the the prices prices of of natural natural garlic garlic oil oil at at particularly particularly high high levels, levels, many many companies companies are are looking looking to to synthetic synthetic garlic formulations to produce more economical garlic formulations to produce more economical alliaceous alliaceous flavours... flavours... Organic Lavender This This year s year s harvest harvest in in Bulgaria Bulgaria has has been been poor. Following heavy rainfall in July poor. Following heavy rainfall in July yields yields and and production production of of lavender lavender oil oil was was much much lower lower than than expected... expected... plus all the regular market news enquiries@treatt.com September 2014 www.treatt.com
contents welcome citrus oils essential oils organic vegetable oils organic essential oils treattarome aroma chemicals specialty chemicals argan oil adventure treatt trends 3 4 6 8 8 10 11 12 13 14 2 market intelligence - September 2014 enquiries@treatt.com
welcome to... Many countries in the northern hemisphere have returned from summer holidays to be greeted with bullish economic news. The US economy grew at an annual rate of 4.2% in the second quarter versus a forecast of 4%. German industry recorded its strongest growth month in almost two and a half years, and China s export volumes in August were higher than forecasted. However, some of the challenges posed by the volatile F&F raw material markets remain and are detailed in the following report. We are pleased to introduce a new Treatt trends section to the report, providing an overview of some of the latest trends in the flavour industry this issue focuses on honey. We look forward to meeting up with our friends and colleagues at the forthcoming IFEAT in Rome, and would like to wish all attending a very successful conference. www.treatt.com market intelligence - September 2014 3
citrus oils orange oil It remains the case that this market has been very quiet over the past 5 to 6 months and is certainly the most stable it has been over the past 6 years. Elizabeth Steger, an independent consultant who comes from a long tenure in the citrus business, released her 17th forecast for the 2014/15 US orange crop last month at a hugely disappointing 89 million boxes. If her forecast is accurate, this will be the smallest crop in more than 50 years. Louis Dreyfus also released their forecast at 96.6 million boxes. The official United States Department of Agriculture forecast is not released until October but there is growing fear about the state of the crop, and heightened concerns about what the industry can possibly do to halt the damaging effects from citrus greening. havoc Huonglongbing has caused in the Sunshine State, citing that from the original detection of the disease in 2005, it has cost Florida 8200 jobs and $4.5 billion USD in economic damage. While we all eagerly anticipate the 2014/15 crop in Florida, we turn our attention to Brazilian production, where processing is fully underway. As is often the case, the season started with very low aldehyde orange oil but is picking up gently as time moves on. There are very few large contracts being agreed at this present time and the general consensus is that the majority of customers are awaiting the forthcoming large conferences, where prices often are set. The market could indeed get quite interesting after that time. The Florida Department of Citrus also recently released some statistics that encapsulated what 4 market intelligence - September 2014 enquiries@treatt.com
lemon oil It appears that some of the chaotic buying patterns have settled down in this market, though prices remain extremely high for not only lemon oil but also terpenes, washed lemon and lemon fractions. It has been a very difficult year indeed in Argentina and as this year s production comes to a close, much of the focus, and hope, is already on the next crop. As reported in our citrus special last month, the current state of lemon trees is looking healthy. However, before we are in a position to confirm a recovery, we await the outcome of what the winter season brings. lime oil During the peak bloom and harvest months for Key lime (citrus aurantifolia) and Persian lime (citrus latifolia), both the distilled and expressed oil markets were able to breathe a bit, and come down from their historical highs for the first time in over 18 months. However, they remain incredibly difficult markets with current prices still close to double the average of previous years. www.treatt.com market intelligence - September 2014 5
essential oils eucalyptus oil This has not been a great year for Eucalyptus. The heavy frost that started in December continued well into February in the primary growing area of Yunnan province. This caused a dramatic reduction in the production of oil leaving both traders and factories with very low inventories which seems to have remained the case throughout the rest of the year. garlic oil The recent harvest of garlic has done little to ease the price or availability problems. Producers have, however, finally started producing new oil despite the high price. Demand is expected to far outweigh supply, so prices are set to remain firm. The rainy season, which is typically July to September, has caused even further shortages as collection of branches and leaves which are used in production of oil has just about ground to a halt. This has forced prices northwards as demand exceeds supply. Although the new production season, which should commence late in September, will ease the situation it is unlikely that prices will fall far as farmers expectations have increased over recent years. Coupled with this, the cost of labour continues to rise. coriander oil We are still awaiting news from origin of crop size and where the price will be set. We are hoping to have more news by late-september when oil should be available for shipment. 6 market intelligence - September 2014 enquiries@treatt.com
star anise oil This seems to be a tale of two stories! Although the increased availability of synthetic anethole has reduced demand for star anise over the last few years, the use of nautral anethole in oral care products in emerging economies, including China, is slowly pushing demand back up. The prevailing low prices over recent years have caused farmers to reassess whether they distil oil this year. This could leave the door open to the potential of a price rise. litsea cubeba oil Availability following the recent production season is not looking good. It is being said that oil production this year is 30-40% down on previous years. This is due to the persistent rain experienced during the first half of the year which stifled fruit growth. This coupled with increased labour costs associated with the collection of berries, could see prices reach recent historical highs. tea tree oil New crop oil is expected to be available from Treatt s warehouse October onwards. It is anticipated that production will return to more typical volumes, however, quantity is still unlikely to be able to cover all demand. Treatt anticipates little to no carryover into the next harvest as demand remains strong, as a result a similar shortage through quarter 2 2015 is expected. We highly recommend you consider booking your requirements soon. www.earthoil.com market intelligence - September 2014 7
vegetable oils and organic essential oils organic muyao butter (East African Shea) Caterpillars and frost have combined to make conditions at Earthoil s organic project in Uganda very difficult this season. Please get in touch with your usual Earthoil contact to discuss your requirements for the coming months. baobab oil As the baobab season draws to a close, our factory in Kenya is busy pressing the oil. The 2014 season has been successful with an increasing quantity of raw material passing through our factory, and more local communities being involved in the collection. We can offer both organic and non-organic oil, as well as a refined version for those looking for a neutral odour and colour. organic rose oil The Bulgarian rose crop this year has recovered from a very rainy season finally producing an average harvest. Prices remain stable but this market is prone to move quickly. The current shortage of Persian rose oil with the continuing interest for the petals and oil from the Far East could be one of those factors to cause an increase. Treatt suggest considering your requirements and committing for the coming year. organic rosehip oil Recent drought in Chile has led to a scarcity in rosehip seeds which has had a knock-on effect on pricing with the market remaining firm. Oil is available but stocks are likely to be limited towards the end of 2014, so please get in touch so that Earthoil can cover your forecasted needs. 8 market intelligence - September 2014 enquiries@treatt.com
P L A N T A T I O N S organic lavender oil This year s harvest in Bulgaria has been poor. Following heavy rainfall in July, the yields and production of lavender oil was much lower than expected with a fall in production to around 35% lower than last year. As a consequence, prices have now escalated as demand outweighs supply. organic lime expressed oil This oil is going to be very difficult again this year as the market remains extremely short with another reduced harvest and no carry over. This coupled with high demand has seen price increases of over 70% year on year. organic lavandin oil Another oil affected by a wet summer within Europe. The harvest in the north of Le Provence was therefore reduced, however the southern part of the production region fared much better. Availability remains tight as the demand has increased whilst production remains stable. This has led to local suppliers taking the opportunity to push up prices in the region of 10% so far. organic rosemary oil organic tea tree oil New crop material is expected to be available from Treatt s warehouse from October. There is only a limited quantity available so we recommend booking your requirements soon. This year s production of Organic Rosemary oil is vastly reduced, mainly due to the volatile political situation in the north African region. Prices have increased as a result of the limited supply. www.earthoil.com market intelligence - September 2014 9
treattarome The tea business in the USA continues to grow. New product innovations are being led by wellness concepts and new exotic flavoured teas are becoming commonplace. Treatt s range of tea offerings continues to expand, and in addition to launching new products we are working closely with our customers to produce tea ingredients tailor made to meet their specific requirements. Behind the scenes we have built a library of teas from a variety of origins with varying profiles that allows customers greater flexibility in their product innovations. The use of caramel in tea concentrates has raised concerns in some quarters due to Californian legislation; we have access to caramels that meet the Californian requirements, and can also replace caramel with tea solids in concentrates that meet new proposed standards for minimum tea solids levels. Treatt works closely with our tea suppliers and are regularly briefed on changes in the marketplace. For example, Darjeeling tea which is considered the gold standard for Indian teas, and carries a premium cost, is now being challenged by Nepalese teas which are grown in close proximity to the Darjeeling teas. Nepalese teas are typically about 2/3 the cost of Darjeeling, and are of excellent quality. We will be exploring this and other new developments in the tea markets over the coming months. Honey Treattarome Tea Treattarome Coffee Treattarome Banana Treattarome Kiwi Treattarome Pineapple Treattarome 10 market intelligence - September 2014 enquiries@treatt.com
aroma chemicals palm oil Malaysian palm oil will be exempt from export taxes in September and October in an effort to reduce their high stockpiles. The exemption from export duties which had been set at 4.5% for September, is expected to increase palm oil exports by 600,000 tonnes over the two months and reduce their stock levels to 1.6 million tonnes by the end of the year. The excess stocks in Malaysia, the world's number two producer, stood at 1.68 million tonnes at the end of July, but they were expected to hit a seven-month high at end-august as production exceeds demand. We should see the pricing of palm kernel oil and its derivatives; mid-chain triglycerides, alcohols, aldehydes, esters, acids and ketones, come down in the short to mid-term as a result. turpentine derived products Due to recent health scares we are hearing rumours around the market that the price of pine oil and derivatives, such as Terpineol, which are widely used as ingredients in disinfectants and cleaning products, could rise due to the increase in demand this might cause. There has been no impact so far on prices and Treatt encourages its readers not to panic. Such scares are common and with products like this it would take a large co-ordinated effort for this to be the sole reason behind a price increase. We encourage those concerned to ask their Treatt representative for more information. aldehyde c-8 The material that has the greatest to gain from the improvement in availability of Crude palm oil it seems. The shortage of aldehyde c-8 in the market continues and management of demand is proving extremely difficult the longer it persists. hexyl cinnamic aldehyde Previously we reported that the supply situation was tight. However, with a major European source returning back to full production after the summer break, this is now easing and Treatt expect normal supply to resume in November. methylcyclopentenolone (MCP) Another material whose supply situation is improving. In our last Market Intelligence we reported that one of the main factories had closed. Since then, a new factory has recently opened and although prices are still rising we expect the supply/demand forces to return the situation to normal soon. www.treatt.com market intelligence - September 2014 11
In savoury flavours at 0.1-0.5 ppm; in beverages, soups and sauces at 0.1-1 ppm; and in dairy products at 0.4-2 ppm. Also used in vanilla, grape and wintergreen flavours. roast barley, earthy, coffee; a warm meaty stew character; roast chestnut. 2-mercaptoanisole 3458 3269 4159 EC 09.824 3761 2675 3797 3328 3611 Candy Toffee Roast Chestnut Hazelnut, Buttery Hazelnut Rice Nutty 3146 3366 Full Roast EC Apple 3835 ethyl 2-(methylthio)acetate sulphurous; green; tropical-fruity; 'ripe apple' note. Primarily used to add a tropical fruity note to fruit flavours, peach, apricot, strawberry, whisky, grape, onion, garlic and vegetative flavours, at typical levels of 0.1-1 ppm. specialty chemicals With the prices of natural garlic oil at particularly high levels, many companies are looking to synthetic garlic formulations to produce more economical alliaceous flavours. While classic materials such as Diallyl Disulphide and Dimethyl Sulphide are commonly used, the following recommended materials can be used to give a lift to formulations allowing the creator to set their product apart from the competition: Di-(1-propenyl) sulphide Fema 4386; with an alliaceous, brown savoury odour; suitable for meat, alliaceous and vegetable flavours at typical levels up to 2.5ppm Methyl 1-propenyl sulphide Fema 4574; has an acidic, garlic and onion-like aroma; suitable for leek, onion, garlic, meat and savoury flavours at levels of 0.1ppm. Diethyl Disulphide Fema 4093; is a very powerful pungent onion note. Typically used at levels up to 10ppm for alliaceous flavours, but also finds use in tropical fruit, cheese and meat flavours. 1-Penten-3-one Fema 3382; has a mustard-like, peppery, onion and garlic odour. Used at levels up to 5ppm in alliaceous flavours, but also finds uses as a top-note in fruit, spice, fish and dairy flavours. Methyl Propyl Trisulphide Fema 3308; with a powerful, penetrating, garlic, green, and herbaceous odour is suitable for a wide range of alliaceous flavours at typical levels of 0.01-1ppm; in addition to cheese, meat and savoury flavours. Bis-(methylthio) methane Used in smoke and maple flavours at levels of 0.05-7 ppm. Used for the caramelized note in coffee, toffee, brown sugar, caramel, roast meats (pork, chicken, beef), liquorice, at <5 ppm in foods and 10 ppm in beverages. Used in vanilla, smoke, rum, whisky, chocolate, spice, nut and occasionally fruit flavours at 0.01-1 ppm in the food or beverage. Also has use in meat, cheese, barbeque sauces and coffee. Used in banana, cherry, prune, raisin, coffee, cola and plum flavours at 0.05-4 ppm. Also has uses in caramel, butterscotch, nut and rum flavours. Used in alcoholic beverages, and smoked roast flavours at 0.01-1 ppm. Also used in strawberry, vanilla, bacon and coffee. Bakery and chewing gum at 3 ppm; desserts, soft confection, dairy toppings and soft drinks at 60 ppm, dairy toppings at 40 ppm, and desserts at 80 ppm. Also used in strawberry, fruit, coffee, caramel, cotton candy, molasses and meat flavours. Used in coffee and nut flavours; 50 ppm in chewing gum, at 20 ppm in cereal oils/fats and nut products, dairy and sugar confection at 5 ppm, and in beverages at 0.5 ppm. Used at 0.01-1 ppm in flavours for corn chip, sweetcorn, popcorn, nut and chocolate, corn snacks, baked bread, meat and seafood flavours. Used in pandan and basmati rice flavours, at less than 0.1 ppm. Also used in nutty and roasted flavours. Used in frozen dairy (7 ppm), baked goods (4 ppm), meat products and beverages (1 ppm). Also has uses in cocoa, nut, coffee, potato, popcorn. Used in artificial smoke, coffee, meat, roast nut, tea and tobacco flavours at levels up to 0.06 ppm. For use in vanilla and spice flavours. Used to introduce smoky notes. 5-25 ppm in finished flavours. Used as a background note in nature-identical flavours. burnt sugar, toffee; brown sugar, bready, molasses and coffee notes at 100ppm in water. Used in hazelnut, alcoholic beverages, fresh, fruity; burnt-roasted; sweet, apple and other fruit flavours at 2-10 ppm. heavy, caramel-like. nutty, popcorn, bread, toasted cereal notes; sweet, maple and roasted meat. basmati rice odour; bread-crust, corn; brown-roasted, vanilla-like odour. Used in coffee and roast nut flavours for confectionery, desserts, meat products, roast nut, roast corn, coffee. and non-alcoholic beverages at 0.1-10 ppm. 5 ppm in bakery/dairy snack foods. Used in fruity, nut, and meat flavours. Used in soup, fruit, sherry, fenugreek, sake, beef broth and seasoning flavours, with recommended usage at 0.5 ppm. Also finds use in malt, molasses, sugar, nut, caramel, coffee, vanilla and cola flavours. Used in smoke and meat flavours, at 0.001-0.01 ppm in beverages and soups, and up to 0.5 ppm in snack foods and sauces. Also used in tropical fruit flavours. sweet, spicy, vanilla odour; smoky, phenolic, with a woody nuance. warm, spicy, woody, sweet; coumarin-cinnamon odour. sweet, spicy, clove, smoky odour; and a sweet taste; smoky bacon. powerful candy floss/cotton candy ; burnt sugar; cooked strawberry, caramellic, sweet, brown, toffee, fatty, cream. caramel; burnt sugar; nature identical, in coffee and malt whisky. buttery, and roast hazelnut odour; and a buttery /mushroom hazelnut taste; filbert, hazelnut, roasted, fatty, sweet, buttery, coffee-like. Used in soups, sauces and meat products at 0.05-0.5 ppm, and at 0.3-3 ppm in dairy products and snack foods. Used in flavours for meat, cheese, and possibly fish products. fatty-oily, sour-rancid odour; with a fruity, sour, nutty taste; waxy, green, cheesy, sweaty, buttermilk Used in soups, sauces and meat products at 0.05-0.5 ppm, and at 0.3-3 ppm in dairy products and snack foods. Used to modify a sweetness flavour profile, in confectionery/dairy/bakery/snack food applications, and in soft/flour confections and jams/sauces at 50-150 ppm. Used in chocolate, bread, and meat flavours, up to 10 ppm. Also used in flavours for nuts, fried potato. powerful burnt match odour, sulphurous, smoky; on dilution, curry-leaf, duck confite, BBQ note. strong sweet smoky note; butter, green, caramel; roast odour; and a roast, smoke-like flavour. sweet, spicy, phenolic-medicinal, mildly smoky, bacon; woody and vanilla nuances. furanone acetate 1,2-cyclohexanedione 3,5-dimethyl-1,2- cyclopentadione Ethyl 2-ethylacetoacetate 5-methyl-2-hepten-4-one 2-acetylthiazole 2-propionylthiazole 'goaty', sweaty-fatty: so called 'soo' odour of mutton; animal-note in dairy fat; re-heated beef, cheesy, cream, waxy. 'goaty', sweaty-fatty: so called 'soo' odour of mutton; animal-note in dairy fat Used in meat and seafood flavours at 1 ppm, in oils and fats for baked goods and snack foods at 0.1-1 ppm, and in seasonings up to 50 ppm. Also used in cheese, tropical fruit, mango and pineapple flavours. 5-methylquinoxaline popcorn, nutty, 'sweet biscuit', musty, 2-acetylpyrazine roasted, bread, chocolate, coffee, hazelnut. Used to modify a sweetness flavour profile in confectionery/dairy/bakery/snack food applications, and in soft/flour confections and jams/sauces at 50-150 ppm. sweet and solvent-like odour, with a brown, rum-like and nut-like nuance; caramel, light creamy almond, raw potato skin. extremely powerful caramel aroma; fenugreek and celery-like; with a sweet burnt taste. 4-ethylguaiacol 4-methylguaiacol furfurylidene acetone 2-methoxy-4-vinylphenol 2-methylheptanoic acid Used in many NI flavours in small quantities (e.g. bread, yeast, chocolate, coffee, roast spicy-sweet, warm and slightly caramel 5-methylfurfural nuts, popcorn, meat, honey, raspberry, tea, odour; sweet, caramel, spicy, bready taste. rum and whisky) at 0.005-0.1 ppm. Used in coffee, meat, and smoke flavours at 0.005-0.02 ppm. Other uses include onion, garlic, fish and egg flavours. 3-ethylpyridine 4-methyloctanoic acid mild oily, somewhat sulphurous; green/fruity; cranberry; fatty; fried character, on dilution. Used in roast nut, chocolate, and bread flavours at 0.02-0.2 ppm. Low, bland odour. Used as a taste modifier. Nature identical in coffee. Low, bland odour. Used as a taste modifier. Nature identical in coffee. 1-phenylethyl mercaptan 2-methyl tetrahydrofuran-3-one sugar lactone 3% in PG 2495 3126 2671 Candy Floss Tortilla Chip 3203 2436 Rum Whisky 2702 2706 4-methylnonanoic acid Sulphurous, smokey/phenolic, oily/fatty; a roast/fried meat top-note on dilution. Used in cooked meat (especially beef) flavours, at 0.5 ppm, contributing 'roast fat' character. Also finds use in dairy and citrus fruit flavours. Sweet Biscuit Cracker 2-pentylthiophene beef tallow; characteristic of stewed beef juice. Used in coffee flavours at 1-3 ppm. Also used in poultry flavours at 0.1 ppm; baked goods, beverages and snack foods at 1 ppm; and confectionery, gravies and meat products at 2 ppm. 3394 4061 Vanilla Vanilla Barley 3575 Used in flavours for snack foods at 14 ppm, meat products at 2 ppm, bakery and soups at 0.2 ppm. Also used in smoke, coffee, nut and meat flavours. Used in savoury and spice flavours at 0.01-1 ppm, plus horseradish, mustard, pepper, rum, butterscotch, vanilla, coffee, vegetable, chicken, onion and fermented flavours. nutty, roast almond/hazelnut; roast coffee; toasted cracker, earthy, peanut. sodium 2-(4-methoxyphenoxy) propionate ortho-thiocresol 2-(4-methoxyphenoxy) propionic acid 3634 Ash Roast / Smoke Fermented Cheese Goat Cheese 3574 3373 4387 meaty, onion/garlic, sulphurous/eggy; smoky; caramel. (also known as Truffle Sulphide), Fema 3878; has a strong, sulphurous, truffle-like odour which lends itself well to allium, coffee and mushroom flavours at typical levels of 0.01-1ppm Used in meat-beef, chocolate-cocoa, and coffee flavours. Normal use levels in end product: 0.01-1 ppm. Also has use in butter, potato and soup. intense, brewed coffee odour and cabbage taste. Fenugreek Sugar Furanone Spirit Caramel Goat Cheese 3240 12-methyltridecanal 10% in MCT pungent, ethereal, horseradish, mustard, whisky-like; fruity, tropical, pepper, roasted onion, 'chicken fat'. methylthiomethylpyrazine 3773 Cereal Fried Fat Used in blackcurrant and tropical fruit flavours; in meat, onion, savoury and coffee. Council of Europe limits - 0.2 ppm in candies. sulphurous; powerful roast coffee, roast meat; malty, burnt caramel; onion, cabbage, potato, meaty. 3773 Sweetness Inhibitor Smoky Pork Fat 4005 4-hexen-3-one 1-(furfurylthio)propanone Sweetness Inhibitor Animal Fat Liver Sausage 3502 3-mercapto-2-butanol catty, currant-like; with tropical and meaty 3208 Beef Fat 3352 notes. 'liver sausage. Meaty 3210 thioguaiacol Used at 0.015-1 ppm, in roast coffee, roast meat, and other roast flavours. Also has use in cheese, dairy products, savoury and vegetable flavours. Coffee Body Sugar difurfuryl disulphide 4676 Chicken Fat sulphurous, burnt, creamy, warm, fruity, onion, garlic, coffee, mustard, horseradish, pepper, mushroom. Coffee Aroma Roast Fat powerful cooked meat aroma; reported found in heated pork; roasted, crusted beef and pot roast, sulphurous, mildly alliaceous. Used in meat and poultry flavours in snack foods at 15 ppm; in meat products at 2 ppm and in soups at 1 ppm. Also has applications in coffee, caramel and roasted flavours. Roast Coffee 5-methyl-2-methylthiofuran Coffee Pork 3787 4-methoxy-2-methyl-2- butanethiol 1% in TEC 2-methyl-3- tetrahydrofuranthiol At 0.001 ppm in beverages, at 0.1-0.2 ppm in a brewed tea base and at 0.1-1 ppm in exotic fruit flavour and honey flavours. Also adds mouth-feel and aftertaste. vegetative, straw-like, fruity odour and taste; and reminiscent of honey and fresh trout; character compound in green tea. Tea Green Tea 4057 3-methyl-2,4-nonanedione Roast Meat Beef 3298 3-mercapto-2-butanone 10% in Triacetin beefy, meat-like in dilution, fried onion, cabbage, coffee, pot roast, dairy, milky. Used in roast meat flavours, at 0.1-1 ppm. methyl pt-butylphenyl acetate Beef 3300 3-mercapto-2-pentanone cooked roasted, with meaty, cereal and nutty nuances; savoury notes of roast meat; beef; raw-meat, blood-like, in dilution. Milk Chocolate 2690 Used in onion and garlic enhancers; savoury notes for roast beef, chicken and turkey; hazelnut and other nut; and in tropical fruits; from 0.03-0.3 ppm max. Also used in egg, tomato, potato, apricot, peach, pulpy fruit. Used in chocolate, cocoa, honey and various fruit flavours for its power and roast chocolate effect, at 0.5-2 ppm in the finished product. milky, creamy, with a fruity top-note; sweet; woody, chocolate, vanilla; honey, green, fruity notes. Soft Fruit Apricot 3603 2-octen-4-one Grape 2717 methyl 2-methoxybenzoate Strawberry 3739 Blackcurrant 3177 para-mentha-thiol-3-one Tropical Fruit Guava 3851 3-mercaptohexyl acetate Meat Broth Savoury 3188 2-methyl-3-furanthiol Savoury 3205 sulfuryl acetate Beef 3266 tetrahydrothiophen-3-one Dark Chocolate 3244 2,3,5-trimethylpyrazine Chocolate Cocoa 3199 5-methyl-2-phenyl-2-hexenal roast meat, butter, cooked garlic, clam notes. Nature-identical, in coffee, cooked beef, roast filbert and roast peanut. Garlic 2028 diallyl disulphide Cassis 3785 sulphurous, green; tropical fruit; Passionfruit 3578 2-methyl-4-propyl-1,3-oxathiane passionfruit; mango; reported found in passionfruit. Peach 3555 2-isopropyl-4-methylthiazole Cheddar Cheese 3310 methyl thiobutyrate Butter 3741 4442 Butter 3526 2-acetoxy-3-butanone Milk 3780 Savoury 3304 3-methyl-2-butanethiol savoury; meaty: chicken and ham-like; bready, milky; brown, brothy, caramel, gravy. Used in coffee, chocolate, roast nut, toasted cereal, meat spice soup and savoury flavours at levels of 0.01-1 ppm. Radish Vegetable Citrus Fruit dairy lactone, cis-6-dodecen-4-olide odour and taste of roast meat; beef stew, HVP notes, fishy. Used in meat, nut and chocolate flavours at 0.5-55 ppm. Also used in bakery, dairy and savoury flavours. 12.181 Leek 4748 triethyl dithiazine Alliaceous Onion FEMA Dairy/Cheesy a cocoa aroma, and chocolate taste; bitter, cocoa, honey, nutty, sweet chocolate. used in coffee, chocolate, vanilla and dairy flavours, up to 25ppm. mix Onion 3228 dipropyl disulphide methyl mercaptan 10% Cabbage, Cooked 2716 in TEC (+ other solutions) Potato 2747 methional Potato 3415 methionol Sweetcorn / Asparagus 2746 dimethyl sulphide French Fries 3374 3-methylthiobutanal Baked Potato 3306 cyclopentapyrazine grapefruit mercaptan Grapefruit 3700 1% in TEC Green, Gassy 4099 2,4-dimethyl-1,3-Dioxolane ethereal, alcoholic; fruity, green. 5-&6-decenoic acids/milk lactone 4-vinylphenol 10% in PG or Triacetin green/fruity, pineapple/tropical; resembling dried apricot and lychee ; jammy, preserves. herbaceous, sweet, anisic odour; green vegetable, berry/currant taste; 'concorde grape'. sweet, spicy, smoky odour; and a sweet taste; phenolic, medicinal, with sweet, musty and meaty nuances. buchu, green, and cassis leaf; minty, green, fruity, berry-like, buchu with a fruity tropical and peach nuance. sulphurous, fruity; blackcurrant bud; grapefruit nuance; minty, tropical, mango, peach; minor nuances of beef and chicken. sulphurous, passionfruit, tropical fruit, black /red berry, guava; meaty background, slightly caramelized onion-like; guava, mango, catty. green, earthy, vegetable; tropical fruit, peach, nutty. powerful, fermented; sweet, cheesy, creamy, dairy, cocoa odour; fruity-milky on dilution; 'ripe strawberry'. powerful milk and creamy odour, with a rich and creamy taste. sweet creamy buttery odour; sweet fruit, grape, wine taste. powerful dairy fatty odour, reminiscent of fresh cream and butter; rich fatty taste; sweet, fatty, waxy, dairy, creamy, fruity. sulphurous, mercaptan-like odour; meaty, on dilution; found in cooked beef. Used for meat and poultry flavours in snack foods at 15 ppm; in meat products at 2 ppm; and in soups at 1 ppm. 1-(methylthio)pentan-3-one Asafoetida 4574 methyl 1-propenyl sulphide Berry Fruit nutty, baked potato, roasted peanut, cocoa, burnt notes; earthy, caramel, popcorn, coffee. character compound in garlic oil; onion, green, meaty. Used in chocolate, coffee, bread, roasted nut flavours at 0.01-5 ppm in finished goods. Also has use in savoury, meat and shellfish flavours. Used in imitation garlic, onion and savoury flavours at up to 8 ppm. Also has uses in meat and tropical fruit flavours. character compound in onion oil; sulphurous, alliaceous, fresh, green onion, scallion, metallic, slight tropical nuance. sulphurous, savoury; roasted fried onion, leek. onion oil extender strong, green onion-like odour and taste. Used in meat, savoury, tropical fruit, durian, coffee flavours, at 0.01-1 ppm in finished product. Also used in bakery, cereal, milk products and soups at 0.8 ppm, oils and fats at 0.05 ppm. Used in onion, garlic, soup, savoury, meat and seafood flavours. Typical use levels are 0.05-5 ppm finished goods. Used with onion oil in savoury, soup, meat, and seafood flavours at 5-25 ppm in the food. acidic, garlic; found in asafoetida and roast sesame seed. sour, cheesy odour and taste; mustard, horseradish, wasabi, green, vegetative. Used in dairy, fruit and mushroom flavours at levels up to 10 ppm. Used in soft fruit flavours for confectionery at 2-5 ppm; and in dairy products and beverages at 1 ppm. Also used in strawberry, cherry, peach and apricot flavours. Used in berry, grape and wine flavours at 5-10 ppm. Also has use in vegetable and soup savoury flavours. Used in berry flavours for alcoholic beverages, and smoked roast flavours at 0.02-2 ppm. Used in cassis, grape, peach and berry flavours; in desserts at up to 6 ppm, bakery and soft confections at 1-2 ppm, and in beverages at 0.2 ppm to 0.4 ppm. Tropical fruity note, for passion fruit, mango; soft fruit such as peach and apricot; blackcurrant. Use less than 0.01% in fragrance concentrate. Also has use in meat and vegetable flavours. Used in tropical fruit flavours - passion fruit, mango, pineapple at 0.1 ppm in confectionery and dairy products, and at 0.5 ppm in non-alcoholic beverages. Used in passion fruit, peach, cassis, grapefruit and tropical fruit flavours at 0.5-1 ppm; and for roasted savoury notes in chicken and pork. Also used in onion, garlic and tomato flavours. In tropical fruit flavours at 15 ppm and in soft fruit flavours at 4 ppm; in chewing gum at 4 ppm; in tea, coffee and confectionery at 2 ppm and beverages at 1 ppm. Used at 1.0-2.5 ppm in fermented cheese, fermented fruit, blueberry, meat and savoury flavours. Also has use in dairy, cream, yoghurt, strawberry, vanilla and tropical fruit flavours at <1 ppm. Used especially in imitation dairy flavours (milk, cream, butter, and cheese type), in bakery, dairy and dessert products. Innovative ingredient solutions A world of specialty flavour ingredients A range of unique specialty synthetic flavour ingredients manufactured in the UK by our partners, Endeavour Speciality Chemicals Ltd, and supplied globally and exclusively by Treatt. High-impact, low cost-in use ingredients which impart a unique flavour profile to sweet, beverage, dairy and savoury flavour systems. View our flavour wheel online at www.treatt.com/flavourwheel and register for further product information. enquiries@treatt.com www.treatt.com OUT NOW - Treatt s unique flavour wheel. A world of specialty flavour ingredients at your fingertips! For further information visit www.treatt.com cooked cabbage; cheese, vegetative, onion, egg, meaty, coffee. Used in fruit and dairy flavours, at up to 10 ppm. Also finds use in chocolate and strawberry flavours. Used in flavours for meat and fish at 0.1 ppm; non-alcoholic beverages, soups and cereals at 0.2 ppm; processed fruit at 0.3 ppm; frozen ices, confectionery, bakery and alcoholic beverages at 0.4 ppm; and savoury goods at 1 ppm. Used in leek, onion, garlic, meat and savoury flavours at levels of 0.1ppm. Used at 0.1-1 ppm; in savoury vegetable and HVP flavours. sulphurous/earthy, potato/tomato, powerful onion/meat/soup: character impact compound for boiled potato/mashed potato. Used in meat, savoury, beer, wine, fish, powerful, meaty, mushroom, soup-like, tomato, potato and soup flavours at typical soy sauce odour & taste. levels of 0.005-0.1 ppm in finished goods. characteristic of french fries/soy sauce; green, tomato, cheese; cooked tomato & fried taste. earthy, baked potato, roast peanut; nutty, brown, roasted, sweet, grainy, oily, cocoa, coffee, with meaty nuances. intense grapefruit top-note. Used in onion, garlic, vegetable, cheese, coffee and meat flavours at levels of 0.005-1 ppm in finished goods. Used in potato, cooked meat/onion flavours in sauces at 12 ppm, bakery and frozen foods at 5 ppm, dairy and drinks at 2 ppm, oils and fats at 0.2 ppm. Used in tomato, potato, vegetable and fish flavours, at 0.2-2 ppm. Usage as a top note in savoury flavour powerful, clean, sweetcorn, asparagus formulations e.g. fish, seafood, corn, dairy top-note; onion, vegetative, cabbage, and berry fruit flavours; and especially in tomato, green, radish. asparagus, tomato, tomato paste, at levels from 0.001-2 ppm. Used in roast flavours: peanut, coconut, rice, pandan, caramel, fried potato, cereal, beef; plus chocolate, coffee and corn flavours at levels up to 5 ppm. Used in grapefruit flavours, and to add ripeness character to tropical fruit flavours, such as mango, cassis at 0.01 ppb. Also used in grapefruit, orange juice, and peach flavours. Used in green, tropical and fruity flavours. Also finds use as an acetaldyhde derivative. 12 market intelligence - September 2014 enquiries@treatt.com
argan oil adventure P L A N T A T I O N S from souss valley to neal s yard remedies Earthoil, a subsidiary of Treatt PLC, is working with pioneering organic skincare company, Neal's Yard Remedies, to supply argan seed oil from the Souss Valley area of Morocco. With unique cosmetic properties, as well as organic status, the argan seed oil is sourced from the only Fairtrade producer in the world. Earthoil's oil responds to increased demand for traceable raw materials, enabling the creation of credible, ethical personal care products. Susan Curtis, Director of Natural Health at Neal's Yard Remedies, comments, "Neal's Yard Remedies is a proud partner of Earthoil, and we use argan oil in a variety of our products, including our new, pure Organic Argan Oil. Our ethos centres around using as many organic, natural ingredients that are fair trade or ethically sourced as possible, making the collaboration with Earthoil a logical fit. Argan oil is a popular treatment for skin conditions and a well-known cosmetic oil for skin and hair due to its proven nourishing properties. Rich in unsaturated and essential fatty acids, argan oil contains in excess of 70 per cent oleic and linoleic acids, making it ideal for use as a skin moisturiser and revitaliser. It also boasts strengthening properties making it beneficial for shampoos, conditioners and nail care products. Earthoil's argan oil is produced by over 60 women in an all-female co-operative in Morocco, formed to provide a way out of poverty. Established in 2007, the co-operative members extract the argan oil using traditional skills and processes. The women handle every aspect of the business, from fruit collection and transportation by donkey to hand-cracking and pressing the hard nuts into oil, meaning the oil is completely traceable to its source. The co-operative is the only Fairtrade certified argan oil producer in the world and it has had a hugely positive impact on its members' lives since its formation. Melissa Naish, Vegetable Oils Manager, Earthoil, adds, "We're delighted to be working with Neal's Yard Remedies to supply them with our fair trade argan oil. Neal's Yard Remedies shares our commitment to ethical trading and operations. Through the great work that the co-operative has done, the ladies now have a regular income which has not just enhanced the quality of their own lives but also that of their families. Their healthcare knowledge and overall literacy have improved too, demonstrating the benefits that can be achieved through ethical and sustainable practices." Earthoil specialises in smallholder producer projects in remote areas across the world. The company is committed to providing organic and ethicallysourced ingredients from 100 per cent traceable sources, which benefit the lives of the people that produce them as well as consumers. www.earthoil.com market intelligence - September 2014 13
treatt trends honey s sweet success Most beverage categories are seeing a trend towards easy drinking and sweeter styles. As a result there is a noticeable growth in the use of honey, in particular this ingredient is booming in the craft beer and spirits (particularly whiskey and spiced rum) categories. The whiskey segment for example, has returned to the spotlight following the recent launches of numerous honey flavoured products. With their less challenging and sweeter flavour profile, these products tend to attract younger adult consumers, making whiskey products more desirable to this market. The success of such launches has sparked other alcoholic beverage categories to join the sweet success that honey flavour is bringing to this market. Treatt offers a range of honey Treattarome ingredients developed to equip beverage manufacturers with the tools to successfully enter this dynamic market: Honey Treattarome 9801, Honey Treattarome 9802 and Honey Treattarome 9804 deliver a sweet, honey flavour and aroma to beverage systems without adding sugar or calories. Unlike highly viscous honey, these distillates are water-based so are easily incorporated into beverage systems in the bottling plant. In addition, they do not brown over time or physically interact with other ingredients in the formulation an important consideration when looking to convert existing recipes into healthier options. Collected from a blend of honeys such as orange blossom and clover, Honey Treattarome 9801 gives a powerful sugar-free, sweet honey character. Honey Treattarome 9802 on the other hand offers a mild flavour profile and dark, smoky back-end notes while Honey Treattarome 9804 brings a light floral presence and delicate honey top note to flavour compositions. All these products can be used in a variety of applications. View our Honey Treattarome video online. However, the honey boom goes further than alcoholic beverage categories as consumers look to take a more proactive role in maintaining their health and wellbeing, demand for low calorie, better-for-you soft drinks looks set to soar. Driven by concerns about rising obesity levels, more and more consumers are now seeking healthier options. Improving beverage flavour, while providing the required healthy attributes, is key to product success. Eager to tap into this buoyant market, drinks manufacturers across the globe are looking for innovative solutions to enable them to produce healthier beverages that satisfy these consumer 14 market intelligence - September 2014 enquiries@treatt.com
demands. The time is now right to assess reformulation possibilities and carve a significant share in this dynamic industry. Treatt s Treattarome portfolio includes a selection of sugar and honey varieties which can increase the perception of sweetness in a variety of beverage applications. Wholly distilled from cane sugar Saccharum officinarum, the sugar range comprises Sugar Treattarome 9805 which imparts a natural, sweet flavour; Sugar Treattarome 9806 for demerara sugar, caramel, butter and malt notes, and Sugar Treattarome 9807 to add a slight brown sugar, smoky and creamy flavour impression. These products have proven themselves to be effective when used in conjunction with Stevia in in low calorie and non-caloric beverages. The Treattarome range of innovative ingredients are water soluble and highly concentrated and can be added to a variety of formulations at dosage levels of as little as 0.05%. This makes the distillates ideal for use in clear beverages and applications include alcoholic drinks, juices, carbonated soft drinks, smoothies and flavoured waters. www.treatt.com market intelligence - September 2014 15
For more information on all our products and services please visit our website. www.treatt.com enquiries@treatt.com September 2014 www.treatt.com