Abstract
Flavor is an integral part of food and what it offers consumers, and therefore
the optimization of flavor in food is important for manufacturers to add value
to their products. There are complex and interacting drivers currently
impacting innovation in food flavors, many in the area of consumer psychology
and behavior. This report helps to understand these drivers and their effects.
Furthermore, emerging technologies, new business practices, and strategic R&D
is affecting trends in sensory innovation. The report has a global focus,
although it examines regional issues where relevant. The report also explores
current and emerging food flavor trends and opportunities including; natural
and functional, new antioxidant flavors, ethnic and international, and flavor
' experiences' .
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