Working with Functional Ingredients
J. Gallagher and K. Barmann. FONA International, Geneva, IL, U.S.A. Cereal Foods World 54(5):210-212.
With the demand for functional ingredients higher than ever, overcoming the flavoring challenges presented by proteins, botanicals, and minerals is top of mind for many product developers as they strive to meet consumers’ high expectations for functional foods: functionality, performance, convenience—and, of course, superior taste. This article provides possible solutions for some of these common flavor challenges, including this exciting and expanding market, consumer interests, and current trends.