Modifying Flavor in Dairy Foods – Food Business News

Taste is a top priority for consumers; when a product does not deliver, it is often rejected, permanently.  This is an issue dairy formulators face regularly, as dairy foods “are highly perishable systems that are in a constant flux.”  From masking bitterness to enhancing a desired characteristic, developers need the right tools to help make their products taste great.  Amy Loomis, Synergy’s food category business development manager, talks about these issues and possible solutions with Food Business News.

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