Tuley, L

Food Manufacture [Food Manuf.], vol. 73, no. 6, pp. 26-28, Jun 1998

Recent months have seen a number of developments in flavour technology, particularly in terms of flavour stability and flavour release. Most food sectors would benefit from better control over the performance of their flavours in use, particularly in the savoury sectors. Such a focus is likely to grow given the continued trend towards convenience products.