This category includes establishments primarily engaged in manufacturing flavoring extracts, syrups, powders, and related products, not elsewhere classified. The products are generally used at soda fountains or during the manufacture of soft drinks, as well as for adding color to baked products and confectioneries. Establishments primarily engaged in manufacturing chocolate syrup are classified in NAICS 311320: Chocolate and Cocoa Products.
Flavoring manufacturers, sometimes called “flavor houses,” create extracts, syrups, powders, and other forms of flavoring materials. These manufacturers work with natural base ingredients purchased from suppliers throughout the world. The manufacturers’ dependence on natural sources leaves the flavor chemicals open to price fluctuation due to the availability and cost of the raw materials. Once processed, flavoring ingredients are sold to soft drink companies and other makers of processed foods.
Development of the modern flavor industry occurred when some of the earliest flavors were manufactured by extraction during the 1940s. By the 1950s and 1960s the industry moved toward the use of synthetic flavor compounds as flavoring agents. By the 1970s “natural” began to be a selling point, and methods were sought to develop pure, natural chemicals. One problem with these natural extracts was that the raw materials varied in taste and intensity. However, the modern flavor industry resolved this issue by compounding natural flavor chemicals rather than using the extracts as final flavors. This procedure provided food manufacturers with consistent flavors.
Flavor and Extract Manufacturers Association web site at www.femaflavor.org
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