UK Flavour Association launched to raise sector’s profile

By Mike Stones

- Last updated on GMT

Related tags: Flavor

Flavour of change: the new UK Flavour Association aims to raise the sector's profile
Flavour of change: the new UK Flavour Association aims to raise the sector's profile
The UK Flavour Association (UKFA) was launched last week to champion members’ interests by co-ordinating regulatory, safety, technical and scientific topics and to raise the sector’s profile.

The new organisation, formerly known as the British Essence Manufacturers Association, represents flavour companies and flavour ingredient suppliers in the UK and internationally.

Jane Route, executive committee chairman, told FoodManufacture.co.uk: “Although the British Essence Manufacturers Association was formed in 1917, there were companies in the industry that had not heard of us. We aim to change that.”

Opportunities

Route said the membership of the organisation had changed considerably over recent years – in parallel with opportunities for the industry.

“Whatever the food or drink – from snacks and sweets, to cheese and yogurt to ready meals and baked goods — getting the flavour of the finished product is critical if consumers are to keep coming back for more,"​ she said.

The top priorities facing the organisation will be helping members – particularly small to medium-sized enterprises – to meet changing regulatory requirements.

European Food Safety Authority

The association pledged to help its members prepare for the updated list of permitted EU flavourings being drawn up by the European Food Safety Authority.

Another key objective was preparing for the consultation on the EU Food Information Regulation to be launched by the Department for Environment, Food and Rural Affairs in September, said Route.

The association currently has 34 members.

Meanwhile Route told FoodManufacture.co.uk that the two top trends in UK flavours continue to be naturalness and sustainability, according to her association’s members.

“The very strong demand for natural flavours seen over recent years was continuing,”​ she said.

“Our members are also asking many more questions about sustainability as they develop corporate social responsibility strategies.”

The topic had recently been introduced as a topic for the organisation’s technical committee, she added.

Related topics: Ingredients, Flavours and colours

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