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Pam Gribou is the director of cheese and dairy flavors development for Givaudan Flavors. Innovation in the category is boosting product development and adding to the technical challenges faced by flavorists at the bench. Dairy products increasingly contain probiotics and other functional ingredients—materials that contribute off notes and thus require creative flavor problem solving. Gribou notes that these hurdles are only going to grow over time as products incorporate a greater variety of beneficial ingredients for gut health, bone density improvement, healthy skin, joint health, physical performance, weight and cholesterol control, immunity and mental activity. Here she shares her insights into the most common issues facing flavorists in the dairy category.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.