Saturday, June 25, 2011

Research in food ingredient

Food ingredient research is one of the most important of food technology today. As people become more health conscious and willing to pay premium prices for the perceived benefit of low calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products.

Some food scientists work for ingredient supply companies which make spices, flavor, stabilizers, thickeners, preservatives and other key ingredients for the food processors.

Research in food ingredient is not a new field in the food sector, since human have been adapting living systems for the production of food for centuries.

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 the year.

As the international food ingredients market is highly competitive, thousands of new products flood in to the market every year, making research and development and new technologies pivotal to the success of any company operating in the market.

The ingredient market is driven by high margins, with relatively modest global sales.
Research in food ingredient

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