What’s the difference between Asadero and Añejo? Kokumi and umami? Estery and fruity?
We educate our customers on these types of terms used to describe profiles, flavor characteristics and properties. Speaking the same language when describing a desired flavor or performance characteristic is an important element of collaboration. And, lab-to-lab understanding of these results in your development of differentiated products and an enhanced consumer experience.
But, we aren’t going to attempt an online education in flavor terminology. Instead, contact us to request a visit.