A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the... A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……展开更多
文摘 A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……
