Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions....

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Detalles Bibliográficos
Autores principales: Kumar, Rajesh, Chambers, Edgar, Chambers, Delores H., Lee, Jeehyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7927123/
https://www.ncbi.nlm.nih.gov/pubmed/33671546
http://dx.doi.org/10.3390/foods10020474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7927123/
https://www.ncbi.nlm.nih.gov/pubmed/33671546
http://dx.doi.org/10.3390/foods10020474

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