date:Jul 26, 2018
ons. Whether the processing is retort, or hot fill, saut or grill, sous vide or broil, the flavor components will react to the application of time and temperature by developing unique facets that other methods and timings cannot replicate.
The keys to leveraging flavor trends for new product innovation are in the culinologists approach to authenticity; a deep understanding of the ingredients, flavors, and culinary techniques; and robust understanding of their consumers.