{"title":"未来的食物、脂肪和时尚","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":"{\"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}","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}
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.
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