Yoghurt, especially those with flavour, fruits or specific health-related ingredients, are increasing in popularity. Regional and individual preferences of consumers as well as short product lifecycles require the development of new product variants within a short time period and at a reasonable cost level. Taste and texture are the most important triggers for product acceptation and preference. Good insight into the control of these attributes is required. Development of a predictive model to quantitatively relate variation in the ingredients to consumer perception of taste and texture.
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