John Matchuk

Anne Hildebrandt

When chefs plan new menus, they draw their inspiration from a large pool of resources. Print media, the Internet, travel experiences, and visits to other restaurants are but a few of the tools they use when deciding what to serve their customers. A food product developer faces similar challenges, albeit for a different venue. In addition to processing, stability, and cost concerns, food manufacturers also need to stay on top of current trends to succeed. Product developers would benefit from tak…

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