Formation of New Segments of the Market Through Quality Function Deployment of Innovative Production

摘要

Last time consumers even more often choose the products balanced on structure or exempted from components which can cause food allergies. But products also need to taste good, and consumers want to know they are eating good food. Transparent, recognizableing redients are important too. In this regard designing of the personalized food at the request of the consumer becomes the relevant direction of development of food technologies. This article has aimed to step into the crucial scope of dairy technology, watching QFD indifferently with different aspects including the notions above, in order to help organizations take more precise steps in deciding how to use QFD in its most efficient way in food industry, and more specifically, lactose-free and sugar-low ice cream technology.