Two methods for disguising off-flavors in natural products
Taste is paramount in the baking and snack industries. Few would disagree.
“Today’s educated consumer demands a tasty product that is also less processed and more natural,” said David Bom, technology development manager, Sensient Flavors. “Bakers are using flours that are whole grain and gluten-free, adding vegetable proteins from pea or soy, including fibers from chicory root, or utilizing flax seed or chia to achieve the naturalness that the consumer desires.”