The creation & development of savoury flavours always pose a particularly difficult challenge to the flavourist. Generally savoury flavourings are very complex and require the flavourists to have a thorough knowledge of both the volatile makeup of a particular foodstuff but also t
We’re often asked the question “Just how do you go about developing a new flavour?” 99% perspiration, 1% inspiration. Sometimes it feels like 100% perspiration, but you know sometimes it is sheer serendipity that gets you to where you want to be. Many years ago I was asked by a leadin
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