Getting Flavour Back Into Breads

Getting Flavour Back Into Breads

The constant battle to reduce salt and sugar in baked goods has created a technical hurdle that bakers and food technologists are trying to overcome in order to maintain the flavours that the public want and expect.

In response to this, ITS can offer a number of Bread Flavours and Savoury Enhancers that redress the flavour balance. These products have proved to be successful in a range of bread products, where the salt content has been reduced to 1% and below.

Additionally, ITS is currently working on 'Sour' type flavours which will be directed more towards the 'Artisan and Craft Sectors', according to Carl Smith, Innovations Manager at ITS