Page 86 - FoodFocusThailand No.234 September 2025

STRATEGIC R & D

data-analytics tools to design flavors that align with individual
consumers’ needs or even segment consumers based on the
genetic profiles of target groups. This enables the development
of flavor-enhancer formulations that are more accurate and
tailored to specific demands. The application of AI also covers
personalized flavor design, molecular flavor simulation, and
predictive consumer modeling.
Sustainable Flavoring Development in the Food
Industry
ภาพที่่� 3 โครงสร้างหลัักของผนัังไมโครแคปซููลัที่่�ห่อห้้มสารสำาคัญ เช่่นั Sustainable flavoring development is an emerging approach
in the food industry that focuses on creating flavors
สารแต่่งกลั่�นัรส
Figure 3 Basic structure of microcapsule walls encapsulating active with consideration for environmental impact, production
compounds, such as flavoring agents transparency, and efficient use of resources while maintaining
the sensory quality of food products. This approach emphasizes
ที่่�มา / Source: English et al. (2023)
the use of natural ingredients, biotechnological innovations,
and reducing waste in production processes, while avoiding
a 35.44% share in 2023 and expected to maintain its leadership
in the years ahead. During the COVID-19 pandemic, demand synthetic substances that may harm ecosystems. Sustainable
for processed foods—including snacks, processed meats, dairy flavoring development addresses the growing demands from
products, and beverages—increased significantly spurring modern consumers who care deeply about the environment
wider adoption of flavor enhancers in these products. and their health. Not only does sustainable flavoring help
The development of flavor enhancers in food products is reduce environmental impact, but it also presents a significant
not limited to natural extraction or chemical synthesis alone. opportunity for producers to differentiate their brands in a highly
Advanced technologies and modern innovations continuously competitive food market.
applied in the development process—ranging from formulation The sustainable production of flavor enhancers may
improvements and quality control to enhanced production start with raw material selection, selecting plants cultivated
efficiency—that have set the new standard in today’s food without chemical inputs or local medicinal herbs to reduce
industry. One of the most widely adopted technologies is potential impacts on soil and water. One key technology is
encapsulation, which uses specific materials to encapsulate green extraction, which replaces conventional extraction
flavor compounds to prevent their loss during production, methods to minimize chemical use. For example, Supercritical
storage, and transport. Flavor enhancers are enclosed in Fluid Extraction (SFE) uses supercritical fluids as solvents,
microcapsules that allow controlled release, thereby preserving significantly reducing harmful chemicals and waste that could
product quality and stability. Common encapsulation methods impact the environment. Another sustainable innovation is
include spray drying, fluid-bed coating, and liposome biotechnology, using microorganisms (see Figure 4), such as
encapsulation (see Figure 3). yeast or bacteria, in flavor compound production. For example,
In addition to physical and chemical technologies, digital vanillin can be produced from ferulic acid via fermentation
technologies have been applied a significant role in the flavor- with Amycolatopsis spp. Additionally, upcycling food waste
enhancer industry, particularly through the application of is a sustainable flavoring approach. Materials such as tree
Artificial Intelligence (AI) to analyze in-depth data on consumer bark, coffee grounds, and grain by-products can be reused in
behavior and preferences. AI is used in conjunction with extraction processes, reducing food waste and adding value to
these by-products. For instance, essential oils extracted from
orange peels, a by-product of juice production, exemplify this
concept. However, sustainable flavor development still faces
l challenges, , such as higher production costs compared to
traditional methods and varying definitions of “natural” and
“sustainable” across regions.
Flavor enhancement in food is a discipline that combines
chemical processes, technology, and in-depth analysis of
consumer behavior. Originally dependent solely on natural
extracts, it has evolved to employ advanced technologies
that enable precise quality control and address taste, health,
psychology, and marketing. The flavor industry is expected
to continue growing, with a focus on developing safe, high-
quality, and sustainable flavor enhancers, driven by ongoing
ภาพที่่� 4 กระบวนัการผลั่ต่สารเสร่มกลั่�นัรสจากผลัพลัอยได้้ของอาหารด้้วย research and innovation to effectively meet evolving market
เที่คโนัโลัย่ที่างช่่วภาพ and societal demands.
Figure 4 Flavor enhancer production process from food by-products
using biotechnological methods

ที่่�มา / Source: Cordero-Soto et al. (2024)
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