Sustainability has to move up the agenda in the flavours industry if suppliers are to meet demand and address concerns that the 'natural' option is not always the 'green' option, experts have warned.
Suppliers such as Symrise have worked hard to explore more sustainable means of producing natural flavours (eg. making vanillin from rice via fermentation). They are also manufacturing more natural flavours at source rather than shipping fruits around the world for processing when only a tiny percentage ended up in the flavour. However, more work was needed, said consultant Darren Staniforth: "How sustainable are some natural flavours when we only use 1-2% of the fruit or plant and the rest is just waste?"