date:May 21, 2015
le sensations (mouthfeel) and aroma.
Firmenichs proprietary and integrated solutions, 3D-DAIRY, address these three sensory facets while helping customers reduce cost, create healthier profiles for their products and build consumer preference.
Firmenichs project manager told FoodIngredientsFirst: Dairy products were the primary targets of this 3D-DAIRY innovation program because the composition of reduced levels of sugar and/or fat is still very challenging at a sensory level in dairy. Beyon