date:Jul 25, 2019
uations over the preceding 18 months. Striking the balance between functionality, texture, taste, nutrition and cost when working with alternative proteins is difficult to achieve without fully understanding the interactions of all the ingredients in the food or beverage product, said Dr. Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients at Givaudan.
It is imperative that food manufacturers continue to reassess flavor. Flavors represent a fraction of the cost of