As a chef and product developer, I believe in the pure sensuous flavors of foods. A product is great when it is appealing from three senses: how it looks, smells and tastes. Products should not have to rely on masking agents and man made flavors. Food is inherently healthy and tasteful.
My years as a chef taught me to respect ingredients and use them to potentiate each other – this is the art of new product development.
Product development should be about the inherent goodness and taste of food. Consumers should be able to identify through their own taste buds the ingredients and not have to identify the foods they are familiar with by reading the list of ingredients.