On Trend Savory Solutions for the Meat Industry
13 May 2016 | Kerry
Nicky Dear, Business Development Director at Kerry highlighted some of the changes that the company is undergoing in terms of NPD. “We have been looking at salt reduction, salt replacement and also sugar reduction,” she says, “We have a huge history of flavor knowledge at Kerry and we are looking for great delivery on flavor across all our products.” “Our newest technology called Flavor Modulation Technology, covers both salt and sugar perception, what we are trying to do is reduce the levels of sugar and salt on products that meet the traffic light system in the UK but without compromising on the end flavor delivery of the product.”
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