date:Oct 08, 2019
so much in terms of taste, adds Dr. Garofalo.
It is almost as much of an art as a science. In addition to great flavor, there is also texture and mouthfeel to consider, and we have developed the whole package, he states.
This new flavor technique is supported by skilled and knowledgeable food scientists who can create the optimum texture and appearance for applications such as meat-free chicken pieces, nuggets, burgers and other applications for high moisture TVP, notes the company.
Givauda