Adding functional ingredients can create unexpected challenges for color, flavor and overall product performance. Vitamin C can fade natural reds, while minerals may introduce metallic notes and accelerate color degradation. In this SupplySide Global session, Imbibe explores how functional ingredients interact with color and flavor in food and beverage formulations—and how product developers can anticipate these challenges from the start. Learn practical strategies for building more successful formulations upfront, rather than troubleshooting issues after development is underway.
Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.
