date:Apr 21, 2016
ed, said Carol McBride, category director-sweet, Symrise Flavors Division North America, Teterboro, N.J. While the dessert flavor concept can be used across all of dairy, the flavor development varies by dairy applications. For example, in yogurt, flavors need to power through acidity and tartness. In fluid milk, the flavor needs to be strong enough to detect, but subtle enough to drink an 8- to 10-oz glass. Ice cream is more flexible to deliver on a flavor concept because variegates, nuts and i