As research continues to clarify the nutritional choices most beneficial for good health, food developers are constantly confronted with the need to modify formulation approaches. Marketing often identifies the most compelling nutritional objectives for a product. They also often specify a number of parameters for project success. If marketing and R&D negotiate parameters for success early in the project, it is possible to maintain or enhance quality, while improving contributions to health. A thorough understanding of the physical structures and chemical functions in the food provides the basis for a successful approach. This approach entails one to: 1. Understand sources of structure/texture in the desired product. 2. Understand options to achieve the nutritional parameters. 3. Identify additional benefits that may be imparted to the product via formulation changes. 4. Determine the consequences of each approach. 5. Choose the best approach. 6. Resolve resulting problems, using understanding developed in step one.
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