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doi:10.1094/CFW-56-5-0206 |  VIEW ARTICLE

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Creating Healthy and Innovative Kid-Preferred Flavors for Breakfast Cereals and Baked Goods

T. DeBiase, A. Livermore, C. Hogan, and W. Qin. International Flavors & Fragrances Inc., North American Flavors Creative Center, South Brunswick, NJ, U.S.A. Cereal Foods World 56(5):206-208.

Breakfast is arguably the most important meal of the day. Continually improving the nutritional value and taste of breakfast foods for kids is one way to start to build a healthier diet. Achieving this goal takes a flavor partner with a thorough understanding of the manufacturer’s needs and consumer preferences through the use of effective methodologies and protocols. Once this critical information is obtained, it is up to the creativity and technical expertise of flavorists and application specialists to take this knowledge and translate it into flavor solutions that result in consumer-preferred flavors and products that will succeed in the marketplace. A number of market forces, including regulatory changes, global and regional flavor trends, exposure of kids to these trends, the constant market demand for new and unique flavor experiences, and future health concerns will drive innovation in breakfast cereals and flavors.

 

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