A commonly asked question is: "What ingredient systems are used in the fortification process to help deliver a great-tasting product while masking undesirable flavors?" Some answers lie in traditional food preparation methods, used by chefs since ancient times.

Increased interest in health, the environment, animal rights and safety—from food pathogens to BSE—has helped drive the popularity of vegetarian foods. Tips for the formulation of these products are provided, whether the final product replicates meat's sensory qualities or simply delivers a satisfying meatless eating experience.

Minor ingredients have become major players in formulating organic foods. Sourcing “certified organic” flavors and natural, organic-compatible flavors provides challenges to the industry's R&D departments.

IFT FOOD EXPO REPORT:

New flavoring agents assist formulators in reducing or eliminating unwanted flavors. Also, a checklist addressing some common flavor problems.

FORMULATION CHALLENGE: NEW AGE BEVERAGES - Through a variety of carbohydrates, amino acids, botanicals, vitamins and minerals, beverage formulators create new breeds of energy drinks.