Consumer demand for functional benefits is accelerating. Botanicals are moving from niche to mainstream, and R&D teams are under pressure to formulate products that deliver real benefits without sacrificing sensory quality or stability.
Botanical aromas degrade through freeze-thaw, natural colors shift between bench and production, and functional claims have to hold up to increasing consumer scrutiny. Getting it right requires more than a good ingredient. Join this webinar to:
Understand the challenges with functional ingredients and formulation decisions
Learn how to approach flavor stability, natural color performance, and clean-label compliance
Explore production-ready functional flavor systems built to solve real R&D problems in ice cream and cultured dairy