Nowadays, health and bio aspects in the food industry are vital which is being carried out by the EU institutions audits (Confederation of the food and drink industries of the EU - CIAA) which forces food manufacturers in food industry to continually increase the natural ingredients content ratio in their final products. CIAA also focuses on the communication of data and monitoring of intake and organoleptic controls. These aspects are governed by the EU Regulation (EC) 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods. Moreover, food manufacturers and other stakeholders (e.g. aroma producers) face the same demand from consumers, together with a demand for a wider variety of tastes and flavours.
Despite the fact that flavours and fragrances create a minor part of the food items, from the qualitative point of view, they are one of the most influential and important criteria for end users to select a health product. To remain competitive and innovative, producers of natural aroma ingredients (also refers as natural aroma chemicals) are under pressure to provide purely natural food ingredients.
The project will establish a technically validated and economically proven production process of the two natural aroma ingredients: 2,4-decadienal (deep fat flavour) and beta-damascenone (rose-like aroma). The reason for the choice of this topic is our capability to solve the lack of these compounds in the flavour and food markets. In general, flavours play crucial role in two ways: (i) for end users - food manufacturers: they are the starting point for producing food items with “natural” and / or “bio” label which is a strong trend in food industry, and (ii) for final consumers: they are one of the most influential and important criteria to select more healthy and more high-quality product.
