They have to know how ingredients function and to take this knowledge to their customers. They will develop prototypes to show how these products function together and how they can solve some basic food processing problems.
The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers.
Sophisticated new flavor and sensory technologies, concerns about nutrition, and the regulatory environment drove several ingredient trends that surfaced throughout last year. We look at several of these and make predictions on their ability to impact food product development in the future.
Low-Carbohydrate Foods
Trans Fat
Cosmeceuticals
Sodium Reduction
Linking Taste and Smell
Taste Receptors
Fun Stuff
Food Ingredient
