CONFECTIONERY AND SWEET BAKERY FLAVOURING INNOVATIONS DRAW FROM MANY TASTE CULTURES
May 22nd, 2015
A WIDE range of flavouring innovations continue to emerge in the global confectionery and sweet bakery industry as brands look to differentiate themselves with new formulations, unusual concepts, and novel natural products. Speaking to Confectionery Production, Lindsey Bagley, a UK-based technical consultant to the global food industry, observed that extensive research is taking place in the flavouring industry. A fellow at the UK’s Institute of Food Science and Technology, she stressed how significant recent discoveries had increased understanding of taste ...
Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.