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.”

Read the full article on Baking Business.