The Flavoring working group consists predominantly of food chemists who work for flavorings manufacturers, users of flavors in the food industry, in official food monitoring, in commercial laboratories or at universities. The regular meetings serve the exchange of information and the formation of opinions. In discussions on current topics, consensual opinions should preferably be worked out. Where this is not possible, the exchange of experiences should contribute to an approximation of the points of view or at least to a better understanding of the other position. The results of the discussions also serve as the basis for publications by the working group.
The working group flavorings existed since July 1998 and is since then from about 20 to 25 active members and a varying number of corresponding members together.
In 2020, various media, including the Nachrichten aus der Chemie [Nachr. Chem. 2020, 68 (11), 42], reported on a new process for the electrochemical production of vanillin from lignin. It was claimed that "its quality, due to its reagent-free implementation, allows the designation 'natural vanillin'". The Working Group Flavorings has made clear that the vanillin produced in this way may not be designated as a natural vanillin as defined in Regulation (EC) no. 1334/2008 (Aromenverordnung). The clarification of the working group was published at the beginning of 2021 under the heading "Correspondence" by the Nachrichten aus der Chemie [Nachr. Chem. 2021, 69 (1), 95].
PD Dr. habil. Martin Steinhaus
Leibniz Institute for Food Systems Biology
at the Technical University of Munich, Freising
Dr. Andrea Bosse
LANXESS Germany, Cologne
State Investigation Office Rhineland-Palatinate, Koblenz
Term of office 2020 - 2022
The working group deals with, among other things
last modified: 25.04.2022 10:29 H from Translator