THE BRITISH SOCIETY OF FLAVOURISTS
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23^rd February
Lecture: The Changing World of Mint

Trevor Stevens gave a highly informative and interesting presentation on the production of mint and the changes that are occurring globally. Trevor is a Fellow of the BSF and following 34 years working for Rowntree, Nestle and Givaudan, is now an independent consultant.

All mint originates from the botanical family Labiatae. The genus Mentha has 17 species and numerous varieties. The most common species used in flavourings are: Mentha piperita - peppermint Mentha spicata - spearmint Mentha cardiaca - scotchmint Mint is grown commercially in N. America, S. America, Japan, China and India although some of these areas are in decline. The USA and India are now the major sources of mint, with China the third largest producer.

Origins in the USA: In 1812, the Pilgrim Fathers took mint roots from Mitcham to Massachusetts. The growing of mint gradually moved to the Mid-West where conditions were more favourable. By the early 1900's it appeared on the North-West coast of America.

Origins in India: Mentha arvensis was introduced in the Uttar Pradesh region of India and commercial growing commenced in 1968. In 1973, a variety of spearmint was introduced followed by mentha piperita in 1975. Two new varieties of mentha arvensis were later introduced with the Shivalik variety (1989) and Kosi (2000). In recent years, commercial growing of mint has commenced in the Punjab region.

Global Mint Production: In 2000, total mint oil production was 22,000 metric tonnes of which 75% was m. arvensis (mainly to produce menthol), 18% peppermint and 7% spearmint: m. arvensis oil production (16,500 m.t.) with India producing 73%, China 18% and Others 9% peppermint oil production (4,000 m.t.) with USA producing 87%, India 7.5% and Others 5.5% spearmint oil production (1,500 m.t.) with USA producing 70%, India 20% and China 10% USA is principle source of peppermint and spearmint and has 20% of global mint oil production China is a problem market, but still an important source. Acreage is reducing as farmers change to other crops. The market is dependent on a few licensed exporters who have been known to renege on contracts. China has 16% of global mint oil production India is the principle source of m. arvensis and has low production costs. Major investment has been made in growing and processing mint and there is plenty of suitable land. India has 57% of the global mint oil production.

Growing Mint The ideal climate for growing mint requires: Dry, hot Summers Long days of sunshine Temperature around 80 o 125-150 cm rainfall in the growing period - irrigation is often required rich and humous soil Mint is planted in rows and in the USA it is farmed over 5 to 6 years. Row mint (baby mint) is the first year crop and meadow mint is the crop from subsequent years. The yield increases up to 3 years, then declines. In India, mint is grown as an annual crop with the roots retained at the end of the growing season and re-planted at the start of the following season.

After harvesting, the mint is allowed to partially dry reducing the moisture content by 30%. This makes it easier to chop and to isolate the oil, which is steam distilled and recovered by separation.

Comparison of mint production in USA ad India USA India High capital investment Low capital investment Perennial crop (5 or 6 years) Annual crop Use certified root stock for planting Use recycled uncertified root stock High acreage farms Small fields and farms Highly mechanised processing Manual labour / labour intensive Relatively few farmers Many farmers Usually have own distillation capability Use co-operative facilities for distillation Production mainly June - September Production mainly April - June Mint oils are high quality and expensive Oils are variable quality, lower cost.

Richard Hooper

17 ^th March 2005
Lecture: Flavour Application onto Savoury Snacks

A small but appreciative audience enjoyed Lisa Methven's talk earlier this year.

Lisa studied Food Science at the University of Reading where she gained a PhD in the chemistry of the Maillard reaction before joining United Biscuits. She worked there for 8 years before returning to her current position at Reading in a research role. Her knowledge and understanding of science clearly helped her develop better snack products during her time in industry.

Snack products can be either fried or baked and flavour is added post cooking to fried snacks but may be added pre cooking (in the dough) to baked snacks or post cooking, depending on the amount of surface oil. The large surface area means dosages are high - typically salt 1-2%, flavour 3-20% plus 'visuals' and all flavours share some sweet, salty, colour & appearance components and must be free flowing but at the same time 'sticky' enough to cling to the snack and not fall off.

Snack flavours are compounds and may be viewed in the form of a pyramid. The base is formed from basic taste components such as salt, sugar and MSG on top of which are added process flavours, yeast and other middle level components and finally top-note and free flow agent. A combination of MSG with ribotide is often used to reduce cost, 98 parts to 2 parts being an effective ratio but like salt is it increasingly viewed as an unhealthy component and manufacturers are increasingly under pressure to leave it out. High MSG containing yeasts are a suitable substitute but these are often hygroscopic, as are some commonly used vegetable and dairy powders but at least these ingredients are viewed as child friendly and 'good'. It is the technologist's job to find the best filler/free flow combination to give good adhesion, eliminate dust and give the right flow to the seasoning - whether it is added as an oil slurry or as a dust on - and all at a good price.

Vegetable oils are added to create the right consistency; spice oleoresins are added for colour and silicas make the whole thing free flowing. But the uniqueness comes from the flavour top-note.

A frequent goal of snack manufacturers is aroma release from the bag. Oil soluble liquid flavours give this instant flavour hit but shelf life considerations often demand the use of low release, encapsulated flavours. Nitrogen flushing can extend shelf life to 20 weeks but only when using impermeable bags. Volatiles are lost when flavour is added to hot crisps and other losses occur due to poor adhesion, shake off and dusting. Much was made at one time of electrostatic deposition of flavour onto crisps but this was never made to work due to uneven pick up of charge. Adhesion levels of 60-99% are acceptable but poor adhesion means higher cost so the greater the adhesion rate the better.

Particle size is an important factor here, plus a narrow distribution range - difficult to achieve but important for success.

Previously this was left to factory trial stage to sort out but nowadays off-line tests are used to predict results. The technologist must be aware of the full manufacturing process and the temperature, humidity in all areas - warehouse, flavour hopper, packing line, etc. - in order to design products that have the correct flow, good adherence and suitable shelf life.

Baked products and extruded snacks have less surface oil than fried snacks and an oil slurry is often the best way to flavour them. Flavour and oil are mixed together and sprayed onto the snack or tumbled in a drum for extruded products. Typical problems are incorrect viscosity and separation. Dry roasted nuts are first fried then oven baked so flavours can be added pre or post baking.

Snack manufacturers require their flavour suppliers to be price competitive, technically competent, legally and QC compliant, have products with good shelf life, respond speedily to briefs, make on time deliveries, run successful trials and input regular market & flavour trends information. The big question for everyone is what comes next? Some ideas to consider are dual flavours - flavours that change half way through eating, the addition of sensations such as hot & cold, sweet snacks (flavours added as a syrup?), healthier snacks, fusion flavours, new packaging formats and products with regional and/or recipe provenance.

On behalf of the BSF, I'd like to thank Lisa for her most interesting and informative talk.

Colin Scott

3^rd - 20^th May 2005
3^rd BSF Flavourist Training Course

The third British Society of Flavourists training course for flavourists was held in May 2005 at the University of Reading, School of Biosciences, in conjunction with the University. The course duration was three weeks and was attended by eight trainee flavourists from UK, Japan, North & South America and South Africa.

The emphasis in the first five days was on practically tasting, smelling and getting to know and recognise the utility of about one hundred nature identical raw materials of importance in flavour creation. This was intended to provide a methodology for the evaluation of any new raw material that they might encounter in the future. The delegates were required to use the knowledge gained during this process to create simple flavourings. In addition lectures were provided on flavour chemistry, biochemistry and analysis.

The emphasis in week two was on natural raw materials including essential oils, oleoresins and other extracts of importance to the industry. Again the practical use of these materials in flavour creation, particularly in conjunction with nature identical raw materials, was emphasised. During this second week there was also a visit to, and a presentation by, a flavour company specialising in the cultivation and manufacture of English essential oils and extracts. This visit included a review of different methods of physical extraction of vegetable source materials including steam distillation, high-vacuum distillation, vacuum fractionation and liquid and supercritical CO2 extraction followed by a factory tour to demonstrate them being used.

Lectures during the second week were on subjects as diverse as flavour legislation, process flavour chemistry, delivery systems and practical flavour processing.

During the third week the delegates continued to create flavourings, having available all the raw materials that they had previously evaluated. These flavourings became increasingly sophisticated as the delegates became more skilled and confident.

Pilot scale spray drying of two flavours that they had created was also undertaken. Sensory and analytical evaluation of the results against the starting flavours demonstrated the effect of spray drying and the need to compensate for changes that occur during the process.

Throughout the course, particularly in weeks two and three, the emphasis was on practical flavour creation and the evaluation by the group on the sensory characteristics of the results. Guidance was provided during this time by experienced flavourists from the BSF.

Finally each candidate was required to demonstrate at least one of their creations in an easy-to-prepare application and to complete a written examination as part of their final assessment. All eight candidates passed with flying colours and were presented with their certificates by the Head of the School of Food Biosciences and BSF student membership by the BSF Chairman of the organising committee at the course dinner.

We wish to thank the lecturers, all of whom were either BSF members or staff in the university. We also express our gratitude to the companies who provided raw material samples and other teaching aids and to BSF and IFEAT for their financial support for the course.

Next year's course is scheduled to start on Tuesday 2 May 2006 and can accommodate a maximum of ten candidates. If you are interested in taking part please contact Prof. Don Mottram at Reading University (tel:+44(0)118 378 8712; Fax +44(0)118 931 0080; e-mail: d.s.mottram@reading.ac.uk) or Jack Knights, BSF Hon. Treasurer, (tel:+44(0)1604 412725; e-mail: jacknights@aol.com).

8^th June 2005
34^th BSF Annual Symposium on Beverages

Drink Market Trends, Global & European Perspectives
Robert Kay-Shuttleworth, CEO, Canadean

Beverage Legislation Update
Dr Bob Hargitt, Technical Executive, British Soft Drink Association

Sweeteners in Beverages
Carole Hargreaves, Head of LinTech

Fruit Juice Fashion
David Berryman, David Berryman Ltd.

Healthy Beverages
Max Blum, Scientific Expert for DSM Nutritional Products

Trends in the Japanese Soft Drink Market
Dr Elizabeth Kamei, Senior Manager, Business Development, San Ei Gen FFI

More details in the news and views Autumn 2005 (see archives pages).

7^th October 2005
THE BSF QUIZ NIGHT

This years quiz night took place on Friday 7th October at the new Irish Centre in Milton Keynes. There were 13 teams (a record number for the event) and even two players, Maggi and Gareth Williams, especially flown in from Australia to try to boost the depleted Council team. They were actually on holiday in UK but that doesn’t sound such a good story. Paul Filby decided not to take part as he had a good enough excuse (his leg in plaster) to avoid being humiliated for the second year running.

The contestants assembled at the bar in good time for the start at 7.30 only to be informed that Mal Nally, the quizmaster had arrived at 7.15 and suddenly decided that he had left some vital information (the answers?) at home and raced off to recover it. However, that left a further half hour to down a few more pints.

The delayed start meant that the first half had to be taken at a sprint in order to make sure that the fish, chicken or pie and chips would not be cold. In fact it went so fast that there was barely time to write the answers down before the next impossible question was posed.

After the supper and a few more drinks the quiz resumed at a more civilised pace. This was of little help to the Council team who didn’t know the answers to some of the questions at whatever speed they were posed. We had a feeling that questions on modern pop music were rather outside our experience and maybe we should import a 20-year-old ‘ringer’ for next year.

When it came to the final reckoning it was announced that the winners were “BOFS” ("Borthwicks Old Fellows") consisting of Katrina Barker, Colin Scott, Philip Bouch, David Anthony and Marcel Aarts, who were duly presented with the trophy and ten bottles of red and white wines.

The runners-up were the Endeavour ‘B’ team consisting of Richard Hooper, David Mullen, Ray Blewitt, Vinnie Collins and Roger Lilley who were presented with five bottles of red wine for their efforts.

Finally Mal and Mike, the quizmaster team, were thanked and each presented with a bottle of whiskey, Irish of course. The evening was a great success and it is hoped that the BSF will continue to hold it next year. So, if you fancy your chances, you’d better get into training right now.

Jack Knight

1 ^st December 2005
Christmas Lecture : Whisky

Alan Topliss from Topliss Associates Ltd. Was kind enough to come along with his wife to give our societies traditional ‘boozy’ Christmas lecture on;

“A Taste of Scotland – The Whisky Making Process & Associated Flavours”

The event was very well attended (being a cold, wet winters night) at the Novotel, Milton Keynes. Alan covered several aspects of Whisky in his talk, mainly focussed on Single Malt. He taught us what produces the flavour in whisky, as you’d expect it’s all down to the raw materials, how they are treated, what process are used & what the waters like, but it can also be down to the surrounding area. If the distillery is by the sea then you will often find that there are very strong iodine notes in the finished product that are prized by some connoisseurs (not myself though).

Alan talked about the Traditional whisky making process & what makes blends different from malts before letting us taste.

Alan then went on to tell us how to taste whisky. It all starts with the colour & then looking at the ‘legs’ which form on the side of the glass when you swill it around. Apparently (so Alan says) “The wider the legs are the more mature it is.” I have to say that this is not my experience but maybe I misheard him or wasn’t on exactly the same lines!

We then tasted without & with the addition of water which changed characteristics markedly. The lecture will be accompanied by several fine Malts for you to enjoy;
* Speyside, An Cnoc (used to be Knockdhu) 12 year old 43% ABV
* Highland, Glenmorangie 10 year old 40% ABV
* Speyside, Balvenie Double Wood 12 year old 40% ABV
* Speyside, The Macallan 10 year old 40% ABV
* Islay, Ardbeg 10 year old 46% ABV
* For any interested parties there is a superb web site where these & many more can be purchased. WWW.WEEDRAM.CO.UK