Description
Presenter: Hans R. Kattenberg, PhD, ADM Cocoa, And Jeroen H.A. Willemsen, Agrotechnological Research Institute (ATO)
Worldwide, interest in natural flavors as food ingredients is growing rapidly. From dairy to bakery applications, soft drinks or candies, the addition of highquality natural aromas is significantly enhancing the appeal of the end product. Research activities reflect this upward trend. Food companies are working together with universities and other research institutes to develop new production methods capable of isolating the desired natural flavors from agro-raw materials.Their aims have been to improve the quality of the end product, using energyefficient and environmentally friendly technologies and materials.
