Flavors sales

Distribution of Flavoring Sales Across the Industry by Major Product Area... 

Pineapple juice has been available commercially since 1932, but the production and sale of other tropical fmit juices has more recently received significant attention in Europe and, especially, in North America (24). Many tropical fmit juices are too pulpy or have harsh or exotic flavors which make 100% juice products unacceptable to most U.S. consumers. They are more acceptable as nectars containing 25—50% juice or as blended fmit drinks where their strong flavors are diluted or modified. 

Antioxidants are used to retard the reaction of organic materials with atmospheric oxygen. Such reaction can cause degradation of the mechanical, aesthetic, and electrical properties of polymers loss of flavor and development of rancidity ia foods and an iacrease ia the viscosity, acidity, and formation of iasolubles ia lubricants. The need for antioxidants depends upon the chemical composition of the substrate and the conditions of exposure. Relatively high concentrations of antioxidants are used to stabilize polymers such as natural mbber and polyunsaturated oils. Saturated polymers have greater oxidative stabiUty and require relatively low concentrations of stabilizers. Specialized antioxidants which have been commercialized meet the needs of the iadustry by extending the useflil Hves of the many substrates produced under anticipated conditions of exposure. The sales of antioxidants ia the United States were approximately 730 million ia 1990 (1,2). 

Benzaldehyde is a synthetic flavoring substance, sanctioned by the U.S. Food and Dmg Administration (FDA) to be generally recognized as safe (GRAS) for foods (21 CFR 182.60). Both "pure almond extract" and "imitation almond extract" are offered for sale. Each contains 2.0—2.5 wt % benzaldehyde in an aqueous solution containing approximately one-third ethyl alcohol. 

The industry acknowledged women quickly as a market force, as cocktail-compatible spirits like vodka and flavored vodkas led liquor sales to the detriment of the brown barroom standards like whiskey, and bars and lounges became as design-conscious as boutiques, or as visibly unconcerned with gender issues as a co-ed college dormitory. 

Precooked beef products, often referred to as "convenience" and "institutional" foods, comprise 35% of all the beef sold and consumed in America today this represents almost 10 billion in consumer expenditures on meat. Therefore, a thorough understanding of the flavor of beef and what factors affect the flavor would be critical to continued sales in this large market. 

The production of some essential oils has decreased to low levels or even been discontinued due to competition from synthetic products. Nevertheless, the worldwide production of flavor and fragrance materials of natural origin has increased recently due to breeding successes, but their total market share has decreased. Annual worldwide sales currently amount to 700 880 million US [219 221]. The total amount of annually produced essential oils is estimated at 45.0001 [221]. More details of the economic importance of the individual essential oils are given in references [219-222c]. 

Here the melt solidifies into an amorphous structure which is broken into small rod shaped pieces by mechanical agitation. The flavor pieces are recovered by centrifugation, dried under a vacuum, mixed with a free flowing agent and packaged for sale. The product of this process contains 8-20% flavor load and is exceptionally stable to deterioration by oxidation. 

Eggnog is a flavored dairy drink with seasonally maximum sales in November and December in the United States. It must contain 6% milk fat and 1% egg yolk, with up to 0.5% stabilizer and about 7% sugar. Flavorings include nutmeg, cinnamon, vanilla, and rum concentrate. 

Almost all dairy products are subjected to heat treatments and a variety of changes in pH, concentration, etc. between the collection of milk from cows and the sale of retail products. Heat is commonly used to control bacterial growth, but some products are heated to remove moisture or to change the texture or flavor. Severity of heating varies according to which product is being heated, and milk proteins are affected accordingly. 

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