Pretend

SCIENCE

Pretend dairy is making taste troubles for food science

A pint of Oatly manufacturer ice product is arranged for a photograph in the Brooklyn borough of New York, U.S., on Wednesday, Sept. 16, 2020.

Gabby Jones | Bloomberg | Getty Illustrations or photos

Tastes transform. It’s a mantra utilized to most purchaser-going through industries. But what if your business is actual style — taste — and your consumers are seeking for new varieties of products and solutions but do not, conversely, want the taste of the product to adjust at all?

This is a problem that often faces chemists like Mike Zampino at Global Flavors and Fragrances, with a

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