Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.
When proposing new solutions for consumer needs, a common request is to help convert a recipe from one that uses synthetic ingredients to an all-natural formulation. But let’s face it, if it doesn’t taste good, who’s going to eat it? The challenge is to use natural ingredients that taste great and maintain the colors, textures and other organoleptic qualities of the original.