Flavor trends across the snack and bakery market can gain inspiration from any number of directions, including prevailing currents in foodservice, ethnic items gaining more-widespread appeal, interest in better-for-you foods, and more.
We recently reached out to Howard Cantor, corporate executive chef, Fuchs North America, Hampstead, MD, to learn more about how he identifies flavor opportunities for potential use in new product development. He is a classically trained chef through Johnson & Wales University and an American Culinary Federation apprenticeship. He has owned restaurants, served as the executive chef at a beach club in the U.S. Virgin Islands, and worked in R&D for food manufacturers and a restaurant chain.