Define the non-negotiable signature
Identify the two or three sensory cues that make a seasoning recognizable. Protect those cues through sourcing and formulation decisions.
Design for the actual process
Salt, acid, fat, heat, application rate, and cook method all change perception. Formulate in the finished food system, not only on a tasting strip.
Create controlled flexibility
Approved alternatives, target ranges, and change-control rules can improve supply continuity without eroding the flavor identity of the program.
