In my latest development sessions, I’ve been experimenting with savory flavors in confectionery, like a hint of miso caramel… It’s fascinating how consumers are leaning toward unexpected taste profiles. Has anyone else tried using unconventional ingredients in their candy recipes? I’d love to hear what worked or flopped.
Totally agree on the potential for safer load progressions. I once seen a portable plate help identify a member’s asymmetry that led to a tailored rehab plan, making all the difference. But I’ve found that unless staff are trained to interpret the data, it might just be numbers to them; @nina_lift23, have you noticed similar challenges in your gym?
Savory flavors can definitely surprise — i tried a chili chocolate once, and while some loved it, others looked like they’d bitten into a lemon. Have you found any flavors consumers are particularly drawn to, like the miso caramel?