Handbook of Industrial Seasonings.

As the range of food products continues to grow seemingly unabated, there is an associated growth in the need for detailed information on the specification, availability and applications of all types of ingredients. A very important ingredient in many food products is the seasoning and this book is intended to provide information to allow those involved in the seasoning and flavouring area of the food industry to make informed decisions on a particular seasoning application. This subject is dealt with in terms of flavour, technical specification, price and consistency of supplied quality, among others. All the seven authors are internationally recognised in their particular fields.

The introductory chapter gives an idea of the historical impact of seasoning components on the modern food manufacturing industry and its consumers. This is followed by a detailed overview of all the different ingredients and flavourings, both natural and artificial, used in seasonings, their selection and quality. Next, the book moves on to a practical examination of seasoning formulation and specification, which is illustrated by a range of typical seasoning formulations. Strategies for seasoning formulation are dealt with in relation to final product benefits and limitations, such as quality factors, which can result from the use of different types of ingredient. The overall aim is to guide the reader towards developing seasonings and flavourings which meet all the specifications of the final product.

One unique aspect of this book is the guidelines for fostering better customer/supplier relationships by the generation of accurate seasoning specifications, which should define final product needs and process constraints. The evaluation and selection of seasoning suppliers is also examined so that the reader can select those who can most accurately meet the specification to give optimal product development.

The chapter titles are as follows: Introduction; Seasoning ingredients; Herbs and spices; Typical seasoning formulations; Specifying a seasoning; Selecting a seasoning supplier; Ingredient hygiene and safety; Quality management systems; Index.