Consumers are hungry for healthier products. As a result, plant-based, nutritionally fortified, and no/low/reduced sugar, sodium, or fat products have become mainstream. With the increasing opportunities in this sector, food manufacturers are looking develop healthier products while not sacrificing on taste. Masking makes food products more palatable by neutralizing or repositioning the notes into the correct order.

This playbook clarifies masking challenges and opportunities in the plant-based and better-for-you development process. It will help you understand: 

• What to consider when developing plant-based and better-for-you products
• How food scientists are poised to meet and exceed consumer expectations
• Best practices for using masking flavors and the underlying flavor science that is critical to success

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