The Incredible World of Flavors

Flavorists want to know what you like so they can give you more of it. There are so many ways to fulfill flavor requirements. For that reason, flavoured syrup can be added to make something great even better. Sweet, chocolaty, tart, berry, fruity, or herbal can be presented hot or frozen, chillingly light, or in a savory sauce. Of course, knowing what you eat and what flavors complement those menu items will determine ultimate flavor needs.

The Incredible World of Flavors
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Do you realize that even everyday orange juice is regularly flavored with either artificial flavoring made in a laboratory or with natural extract to make it consistent with the taste consumers have grown accustomed to? In an article called, What Are Natural Flavors, Really? by Amanda Woerner, she writes how food manufacturers depend on flavor extracts to enhance existing flavors so they won’t be disappointed by any inconsistency. While all brands are not the same, we owe flavored syrup for juice brands tasting the way we like. Otherwise, orange juice might taste differently with every serving. Therefore, David Andrews, Ph.D., senior scientist at the Environmental Working Group, warns us that artificial and natural additives sometimes trick us into expecting flavors that don’t exist in real life.

Red, white, and blue can imitate the luscious berry fruit when added to shaved ice or fountain drinks. Tea flavor specialties that span the globe and energize utilize the services of companies who are noted for pure honey gifts from China. Coffee houses serve non-alcoholic liqueur-flavors which add to the ambiance with each barista-inspired recipe. Healthy or fruity smoothies, milky-drinks, and flavored hot chocolates are ordered along with fresh coffee, tea, or chia, can use flavored syrups. Based on clearly defined labeling and the picturesque online catalog, Monin has been inspired by every delicious gourmet flavored syrup. If you have a certain drink you are trying to master or if you are making a dessert that just needs that extra something, look no further than Monin. They will have a flavored syrup that will be just right for the occasion. 

Imagining life without sweet desserts is hard to do, but a closer examination at what we are substituting for the real stuff is necessary too. A chocolate cocoa bean and the vanilla pod could have become too costly if the Federal Drug Administration did not step into standardized extracts. Based on information found at FDA.gov, 35% alcohol per 100 gram of vanilla beans per liter is the definition of a vanilla extract. Meanwhile, imitation vanilla can come from tree bark or a beaver’s animal part. Because the beaver is an animal, and animals are considered natural, this round-about term “natural” can slip into artificial vanilla, because it may not have used any chemicals in its production. Reading labels helps us shop.

Touting premium ingredients immediately puts a consumer at ease. All who read labels like it that way. There are so many delicious flavors to choose from. According to Wikipedia, it is a food’s smell that can control any of the five tastes known today: sweet, bitter, sour, savory, and salty. Flavor specialists work with natural flavoring, nature-identical flavoring, and the use of chemicals for artificial flavoring to induce the right aroma. Only a few suppliers of flavored syrup are known to provide a vast selection.

How to decide? Read the label. The U.S. Food and Drug Administration thinks proper labeling is essential. The website is informative and available for consumers to get answers to questions. Flavored and artificially-flavored are distinctions that have to do with the actual content of flavoring being represented. If the real foodstuff is imitating the real stuff, the manufacturer must list or explain what ingredients they are imitating to make this taste claim.

The FDA takes accurate labeling on food products seriously to ensure that consumers have safe choices based on factual information. Often the FDA will correspond with the food company to clear up misunderstandings, prosecute the food company for intentional inaccurate violations, or seize products off shelves if no efforts are being made to be honest with the public. Imports without the proper labeling are held at entry crossroads and only released when labeling corrections occur.

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