The title of a 2015 report by Nielsen, New York, lays it out quite nicely—“We Are What We Eat.” Increasingly, that’s how people feel about the food and beverage products they consume. Considering a large number of consumers are turning to foods to forestall medical and health conditions—80 percent of the global population, according to the report—functional foods are quickly becoming standard in consumers’ diets.
<p>The increase of awareness of what people are consuming has challenged product developers to to mix flavor and function but have realized that taste is the most important to consumers. This article examines flavor innovation challenges and solutions for functional foods. </p>