It can be challenging to deliver the nutrition of fruits and vegetables into foods without compromising on the taste consumers expect. The technique of vacuum freeze drying is one way of overcoming this challenge.
Contributor
Travis Barlow, BS
Research and Process Development Chemist - Kerry
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Travis works in flavor development innovation by utilizing numerous technologies, primarily in the area of citrus oils. He received his Bachelor’s degree in biochemistry and is currently a Research and Process Development Chemist with Kerry.
