Flavour forming interactions must be established: NIZO
Food formulators should not ignore interactions between food texture and structure with physical and sensory aspects for flavour perception, according to experts from NIZO Food Research.
Food formulators should not ignore interactions between food texture and structure with physical and sensory aspects for flavour perception, according to experts from NIZO Food Research.
Last ditch efforts to salvage the novel foods regulation were derailed yesterday after the European Parliament and Council failed to reach agreement over the issue of cloned animals – with each side blaming the other for the impasse.