FLAVOURS: versatile sensory additives
By Joëlle Faugeron and Clémentine Oguey, Pancosma
Flavours were at the origin of Pancosma’s creation more than 70 years ago. Today the company is one of the leaders in the creation, development, production and commercialization of sensory additives for the feed industry. Flavours are essential tools to use to improve feeds. They are a powerful asset provided one knows why and how to use them. There are different reasons for using a flavour. In any case, it is key to remember that application tests should be performed to select the most appropriate products to fulfill the customer’s needs and find the right dose for their specific product and process.
Mask or substitute Some raw materials used in feed are excellent from a nutritional point of view but may present some undesired olfactory notes (i.e. soapy, butyric, rancid, etc.) that may be detrimental to feed intake and therefore have to be avoided. Aside from the aversion the animal may have due to the bad smell, it may also be a reason for the farmer not to use the feed if he judges it inappropriate or does not like it. In addition, some
materials (e.g. molasses) have highly fluctuating price and quality so there might be some interest to substitute them at least partially. Substitution of an expensive material by a flavour with similar aromatic profile, eventually combined with a sweetener, will then allow the same smell to be retained while saving costs. Doses have to be adjusted to find the right balance between savings and sensory perception. In such a case the use of flavours helps to cover the off-notes or
to promote a constant aromatic profile of the feed or the premix, and comfort both the animal and the farmer.
Attract and stimulate Improvement of feed attraction is one of the principal reasons for using flavours. Smell is, of course, recognized as one of the most important of the five senses, for both humans and animals. And there is a strong odour-emotional connection: an odour can bring back old memories one had totally forgotten. In animals, memory for environmental odours plays a vital role because it regulates many behaviours that are crucial
Figure 1: Effect of a well selected flavour on feed attractiveness for piglets
Figure 2: Use of a flavour to limit the negative effect of a non-palatable raw material in dairy cows
PAGE 36 MARCH/APRIL 2020 FEED COMPOUNDER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68