Your Flavourist, the blog
Anyone with a slight interest in the composition of flavourings and the associated regulations often comes across this term: Quantum Satis.
What is its definition? Why is it used? What are the concrete impacts for flavourists in terms of flavour formulation? For the regulatory departments of flavour houses? And for users of flavourings?
A full review with Flavour Manager on this page.
No, we’re not getting into plasma cutting 🤣 We were at our partner Paul’s brother Antoine’s house for the holidays.
A self-made man, Antoine is a jack of all trades. He knows how to work with wood, metal, he can make and build just about anything, from a jewel weighing a few grams to a complete house, not to mention fitting out a van or creating decorations for luxury boutiques on the Champs Élysées! 😮
This plasma cutter, Antoine built it with his own hands! And he very kindly offered us our logo, in metal, to hang in our lab in Paris! 🤩
And we were inspired by it. Finally, in metal cutting as in aroma creation or recipe development, you have to mobilise similar qualities: precision, agility, creativity…
And to make a living from your passion, like Antoine as an independent craftsman, like our partners as entrepreneurs in the taste and flavour industry, you need talent of course, but also determination, a taste for well-done work, the desire to satisfy your customers, adaptability and resilience in the face of failure.
And that’s what plasma cutting inspires us about! In the end, cutting metal and developing recipes are not so far apart! And that was worth a post, right? 😏
We hope that your most cherished wishes will come true in 2023. May this new year be rich in sharing, small and great joys, serenity, simplicity and creativity. May the most appetizing projects be born, and the most delicious ones come to fruition.
From our side, 2022 ends with a smile!
👨🔬 Our lab is open and it’s a great tool to work with every day
🤩 We worked on some wonderful projects
🤝 We have won fantastic new clients, and consolidated our collaboration with existing ones
✨ Our new Your Flavourist identity has been rolled out, along with our brand new beautiful website
💻 Finally, our web baby Flavour Manager has taken off with more and more users, and the feedback is very encouraging
Two new pieces of legislation arrived at the end of September, modifying the European Union’s positive list of permitted substances in flavourings! It has a significant impact on flavour suppliers and users. Naturally, we’ve performed our magic: the appropriate changes have been made in Flavour Manager databases and no action is required from our users to remain compliant 🌟
✅ 25 substances from the Union List were previously restricted in finished products, awaiting further evaluation since the original text was published. This evaluation having taken place, it was concluded that the substances do not raise safety concerns for the consumer. The restrictions have therefore been lifted.
⛔ 22 substances from the Union List, which were not restricted in finished products, have on the contrary been banned. Indeed, their evaluation had been pending since the publication of the initial law text, and had to be updated within a certain timeframe. As this deadline has passed, the Commission has, as expected, removed these substances from the Union List.
Find out here how Flavour Manager can help you, whether you are a flavour supplier or user.
And follow us on LinkedIn to keep up to date with regulatory developments and our news.
Flavourings often contain carriers that are regulated and must not exceed certain limits in the finished product. This creates a dual responsibility for flavour companies to inform their customers of the proportions of these carriers in the flavour, and for the food and beverage industry to ensure that the limits are respected to protect their consumers.
For example, propylene glycol, which is widely used as a solvent in flavourings, must not be present at more than 3 g/kg in foodstuffs, and 1 g/l in beverages, either alone or in combination with triethyl citrate, diacetin and/or triacetin.
We take a closer look with Flavour Manager on this page.
🎬 Our partner Quentin answers questions from Food Checking (Le Parisien): why is there alcohol in DooWap brioches? 🤔
👉 Watch the report on Youtube (in French)
Alcohol is a very common flavour carrier as it is an excellent solvent for our aromatic raw materials. It is therefore commonly used in many foodstuffs. Since a flavour is a very intense ingredient, the potential alcohol present is often very low in our food and beverages.
In most cases, flavour carriers have no technological role in the finished product and are therefore not declared. But what about buns and bakery products, where alcohol may appear in the list of ingredients?
Goodbye QR Flavour Solutions. Hello Your Flavourist!
Your Flavourist is first and foremost you and our desire to be at Your service! We exist for you, our clients, our partners and our students.
Your Flavourist is the expertise of a consultant Flavourist. Being experts in taste is our job, nothing more, nothing less. It’s what we do, and we’re not afraid to say it: we do it well!
Your Flavourist is therefore an independent and expert consultant that you don’t need to hire.
Your Flavourist is also a new logo, reflecting our creativity and seriousness.
Your Flavourist is at last a new website that presents :
👉 our services: taste formulation, flavour language and evaluation, flavour creation, training and education, Flavour Manager
👉 our resources: our two partners Quentin and Paul and our own R&D lab in the heart of Paris
👉 our news: a blog in French and English
Finally, on a more personal note, Your Flavourist is the happiness of an adventure shared between our two partners, it is a passion that they are lucky enough to live. And we hope that this passion, in one way or another, can be passed on to you!
We’re super happy and super proud to introduce…
OUR LAB IN PARIS! – a major step forward for our company! 🎉🎇
We have just opened our own R&D lab, fully equipped for flavour development and to support the F&B projects of our clients! 👨🔬
The place is ideally located in Paris 17, close to the Saint-Lazare station, it is very accessible by transport and enjoys a pleasant and lively neighbourhood life.
👷♂️ We have knocked down and renovated everything, to offer modern, clean spaces, suited to receiving our clients and hosting training sessions for up to six people!
Do not hesitate to come and see us, we will welcome you with great pleasure 😀
Visit the dedicated page on our website.
And discover the lab in the video below:
Yesterday we were at the presentation of CAFESENS, the end-of-year project of the students of ISIPCA, where our partner Quentin teaches.
We were able to taste the final version of their flavoured beer BISTRO, with a French Coffee cocktail taste, a total success! 🍻
Passing on our passion for taste and flavours, spreading our know-how, is a strong commitment for us and it is always a great pleasure.
Thank you and congratulations to the students, have a good professional journey, we’ll see you again! 👋
Food supplements are usually tasteless, sometimes even bad. With Love And Be Loved we have developed delicious gummies with a thousand virtues that make us forget bad experiences!
These are 7 original recipes with natural flavours that we have worked on:
💜 Raspberry & Elderberry
💙 Blueberry & Chamomile
💚 Raspberry & Basil
💚 Bergamot & Matcha
💛 Lychee & Raspberry
🧡 Mango & Passion
🧡 Elderberry & Yuzu
These combinations are proving particularly effective and we can’t get enough of our gummies already!
Try them yourself 🤗