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To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
Whether it's the flavor of coffee or a caffeine buzz, more consumers are turning to foods rather than beverages to get their coffee or tea flavors and caffeine fix.
As the clean label retail market grows, food entrepreneurs seek out new definitions of "clean," allowing them to pave the way for untapped categories of food products.
Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants.