The food industry has, probably more than any other industry, the wonderful challenge to improve the lives of consumers through the development of healthier, tastier, less expensive and more convenient foods.
The process for developing new food products is currently driven by a synergistic approach in which knowledge of consumers, new technologies and scientific insights into health benefits merge to the development of healthful and convenient foods.
The application of valuable tools as sensory evaluation, consumer research and nutrition innovation makes possible the development of successful new products.
