date:Jul 10, 2012
Everybody knows that when it comes to consumer preferences, taste is king but what about appearance, texture, smell, and viscosity? All of the components of a product must be accounted for in the formulation or reformulation of foods with a functional ingredient, warns Dr Lindsey Bagley of partner at Eureka, and fellow at the Institute of Food Science Technology (IFST).
Bagley told NutraIngredients that formulating with functional ingredients can be a challenge and that the solution has to