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What are the key challenges faced by the companies in the space? Global competition is the major challenge. Most of the MNCs (multi-national companies) have advanced R&D facilities, which India is now upgrading. The issue of high pricing is affecting the growth of the sector. The rise in oil prices also impacts the costing of these fragrances and flavours. With stringent safety norms issued by the Flavour and Extract Manufacturers‘ Association (FEMA) and International Fragrance Association (IFRA), the use of several chemicals in the production and creation of flavours and fragrances is constricted. What are the efforts of the association in controlling spurious products? How do you, as the president of the association, view the growth prospects of the sector? Source: Food & Beverage News Market News Service Essential Oil and Oleoresins Our association is a platform to facilitate business for members and we will make all efforts to ensure good production practices. For the future, we expect strong growth of about 12 per cent annually. Why did you decide to organise the event in Bangalore and how successful was it? Where is the next event going to be held? articipation by more than 950 delegates indicates the interest shown by the members in the event. We selected Bangalore as it was a hub for aggarbatti- and dhoop-manufacturing and the intent was to highlight this industry. We are yet to confirm the venue and date for the next event. Study notes HPP effectiveness in reducing Listeria risk in yoghurt High pressure-processing combined with mint essential oil could be a promising technique for reducing Listeria risk in yoghurt-based drinks with no significant impacts to their quality attributes, claims new research. The researchers, based at Ohio State University in the US and Abant Izzet Baysal University in Turkey published their findings in the journal Food Control. The authors concluded that the addition of plant essential oil reduces HPP process severity and lowers costs while remaining effective in terms of inactivating L. monocytogenes and L. innocua in aryan – a product popular in Turkey consisting of yoghurt, water and salt (added at a maximum level of 1g 100 g-1 to impart flavour). Multiple listeriosis outbreaks have been linked to contaminated cheese and other dairy products, note the authors, and they stress that there is no reported research in the literature investigating the survival of L. monocytogenes in yogurt-based drinks using pressure treatments. Non-thermal food preservation technologies, high pressure processing (HPP) in particular, have drawn considerable attention among scientists and the food industry due to the fact that they allow minimal food processing and fewer preservatives. Despite the high costs involved, HPP is being used commercially in the both the EU and the US, and has been increasingly and successfully applied to various foods such as dairy, meat, seafood, poultry products, vegetables and vegetable products, fruit products as well as acidified products. Method The authors said they aimed to evaluate efficacy of pressure treatment both alone and in combination with mint essential oil on inactivation of L. monocytogenes and L. innocua inoculated in ayran samples, using a control for reference purposes. Colour, pH, water activity, and serum protein separation were also measured, said the scientists, adding that both Weibull distribution and log-logistic models informed the methodology. Ayran samples were inoculated with either L. monocytogenes or L. innocua cultures at the level of ca. 105-106 CFU mL-1. The inoculated samples (100 mL) were aseptically
packaged into sterile pouches. After the removal of air bubbles, the pouches were heat sealed. The sample pouches were then placed in a high barrier film bag and heat-sealed. The sample pouches, said the team, were subsequently placed inside a larger high barrier film bag and vacuum packed at -97 kPa. An additional set of experiments was also carried out to evaluate efficacy of combining mint essential oils and pressure treatment. The mint essential oil was added at the concentrations of 0.05 and 0.1 mL 100 mL-1 to the inoculated ayran samples. These samples were also vacuum packaged and subsequently pressure treated, added the team. Results HPP of ayran samples at 600 MPa for treatment time of 300 s reduced L. monocytogenes and L. innocua by more than 5-log units at ambient temperature, found the researchers. Market News Service Essential Oil and Oleoresins The scientists reported that the addition of mint essential oil further enhanced inactivation of both bacteria by more than 1 log cfu 34 mL-1. Combination of mint essential oil with HPP provided a reduction in pressure treatment severity by 100-300 MPa or by 210 s to achieve the same amount of inactivation relative to HPP alone. And pressure treatment alone or HPP combined with mint essential oil, they noted, did not cause significant changes in pH, water activity, colour and serum protein separation, they added. The authors urge further research to determine the impacts of HPP combined with different plant essential oils on the inactivation of spoilage as well as pathogenic microorganisms inoculated into different foods taking into account the impact on physicochemical and sensory properties. Source: Food Control Published online ahead of print: 10.1016/j.foodcont.2011.03.005 Title: Inactivation of Listeria monocytogenes and Listeria innocua in Yogurt Drink Applying Combination of High Pressure Processing and Mint Essential Oils Authors: G Evrendilek, V. M. Balasubramaniamb Using wastewater to enhance mint production When essential oils are extracted from plants through the process of steam distillation, wastewater is produced and subsequently released into rivers and streams. Finding new uses for these unused by-products could benefit essential oil crop growers and processors as well as the environment. A team of researchers has found that the residual distillation water of some aromatic plant species has a beneficial effect on yields and can increase essential oil content of peppermint and spearmint crops. Peppermint and spearmint are commercially produced for their essential oils, dry leaves used in herbal teas, and as fresh culinary herbs. Essential oils from both mints are widely used in the production of chewing gum, toothpaste, mouthwashes, confectionaries, pharmaceuticals, and aromatherapy products. New methods of improving yield and essential oil content in peppermint and spearmint crops could produce economic benefits for large-scale production operations and create more environmentally sustainable systems. One previous study of plant distillation wastewater found that wastewater from sage, thyme, and rosemary contained antioxidants and could be used as an ingredient in marinades for turkey meat. 'We hypothesised that residual distillation water could have an effect on peppermint and spearmint plants when used as a foliar spray,' said Mississippi State University professor Valtcho D. Zheljazkov, corresponding author of a study that tested plant hormones and distillation wastewater on peppermint and spearmint plants. Zheljazkov and colleagues reported on their collaborative research in HortScience. The team evaluated the effects of three plant hormones (methyl jasmonate, gibberellic acid, and salicylic acid) at three concentrations and the 25
Page 1 and 2: ESSENTIAL OILS AND OLEORESINS MARKE
Page 3 and 4: Market News Service Essential Oils
Page 5 and 6: Market Conditions EU Markets The ma
Page 7 and 8: Special Focus Flavour & Fragrance I
Page 9 and 10: were $206.1 million, up 5.2% while
Page 11 and 12: Mainstream Industry Trends Accordin
Page 13 and 14: Suppliers of Equipment The distilla
Page 15 and 16: Manufacture of wood fired steam boi
Page 17 and 18: Citrus Oils Spice Variety Prices pe
Page 19 and 20: Price Information PLEASE REMEMBER T
Page 21 and 22: Litsea cubeba China €14-18/kg Chi
Page 23: Global industry looks at India as a
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