{"title":"Future Foods, Fats and Fads","authors":"D. Hettinga","doi":"10.21423/bovine-vol1993no27p68-74","DOIUrl":null,"url":null,"abstract":"Consumer demand for safety, good nutrition and especially good taste and texture are primary driving forces for new product development. Today, consumers are motivated to a very high degree for their foods to also deliver good health. This motivation has created an intense focus on fat and therein lies a major opportunity, as well as a challenge to the product developer.","PeriodicalId":22281,"journal":{"name":"The Bovine practitioner","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Bovine practitioner","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21423/bovine-vol1993no27p68-74","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Consumer demand for safety, good nutrition and especially good taste and texture are primary driving forces for new product development. Today, consumers are motivated to a very high degree for their foods to also deliver good health. This motivation has created an intense focus on fat and therein lies a major opportunity, as well as a challenge to the product developer.