Optimizing flavour profiles for new food products.

Developing low-sugar beverages with balanced taste.

Creating plant-based alternatives with authentic flavour profiles.

Testing new ingredient combinations for unique taste experiences.

Refining recipes to match target consumer preferences.

Reformulating products with alternative ingredients (cost reduction).

Formulating gluten-free baked goods with flavour profiles matching traditional wheat-based products.

Optimizing the taste of probiotic-enriched dairy products for improved consumer acceptance.

Developing shelf-stable sauces with authentic regional flavour profiles for global markets.

Creating low-calorie desserts with enhanced flavour intensity to rival high-sugar counterparts.

Testing hybrid fruit blends for novel juice products with balanced sweetness and acidity.

Designing plant-based seafood alternatives with umami profiles mimicking real fish.

Refining spice blends for ready-to-eat meals to appeal to diverse cultural palates.

Masking bitterness/adding palatants. 

Developing functional beverages with adaptogens that maintain appealing taste profiles.