Full transformation
for the flavour industry

The Grasse region is a pillar of the flavour industry in France. Can you tell us about the SNIAA's role in this regional dynamic?

Cécile Pinel: Our union represents around sixty companies in France, with a high concentration in the Alpes-Maritimes. The SNIAA works with them to ensure they comply with legal standards, supports them in their innovation initiatives, and represents them in discussions on regulations in France and Europe. Around Sophia Antipolis, SNIAA companies benefit from a unique concentration of expertise, from fields to flavour formulation. This is the historic location. You also have SMEs and major groups that manufacture flavours from agricultural raw materials or synthetic molecules.

How important is this sector for the food industry?

The flavourings industry represents ‘only’ 1% of the food industry, but flavourings are everywhere: they give flavour to cakes, ready meals, sweets, chewing gum, ice creams, etc. The list is long. And there's one thing that sets us apart: we produce directly for manufacturers, not for consumers.

What are the major regulatory challenges facing the flavour industry, particularly at a time when consumers are demanding more naturalness?

European regulations impose extremely strict standards, particularly on aromatic ingredients intended for food use. And consumers, particularly in France, are increasingly sensitive to so-called ‘natural’ flavours. This requirement poses technical and financial challenges. Some complex flavours, such as hazelnut or violet, are difficult or expensive to produce in a natural version. It takes real know-how to obtain similar tastes, sometimes using other plants that have nothing to do with the one whose fragrance we are trying to reproduce. Take the example of apricot flavour, which can be obtained from osmanthus, a small flowering tree.

What are the top priorities in terms of research and development for the flavour industry?

For several years now, research and development has focused on reducing our environmental footprint by using less water and energy. There is also what we call in our jargon ‘green chemistry’, which promotes better use of resources and more sustainable biotechnology and extraction processes. Companies are also paying close attention to imported raw materials, to avoid deforestation or unethical practices, against a backdrop of heightened climate and geopolitical tensions.

Is the sector confident about the future, particularly in terms of employment?

Companies in the sector continue to invest an average of 6% to 8% of their turnover in research and development which is very high compared with other industrial sectors. In terms of employment annual growth is 3% and we are seeing a constant need for new skills. The Alpes-Maritimes accounts for half of all jobs in the flavour industry in France. Locally, we have a strong demand for specific professions, such as flavour preparers and specialist regulators. But we are facing recruitment challenges, not least because of the perceived image of our industry as ‘chemical’, whereas practices have evolved enormously towards greener and more natural processes. Our companies therefore have every interest in communicating their sustainability efforts and the opportunities they offer.