date:Jun 05, 2014
cts. Consumers in a health-conscious space typically want less salt, less sugar but still want to keep those tastes that they love.
There is a move away from producing commodity flavours to developing specific flavours in response to client requirements. A direct reaction to this is the growth of specialised RD type facilities, which are constructed to develop new products and customised flavours. As a result there is an increasing requirement for more flexible supply chains able to make a wide