The concept of flavour pairing matches up weird and wonderful combinations - pork liver and jasmine for instance - and there are ways for the food industry to cash in on this niche trend too. Flavour pairing is based on the principle that all foods have molecular flavour compounds.

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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...