factors that affects the success of experimented food products

factors that affects the success of experimented food products

1. FACTORS THAT AFFECTS
THE SUCCESS OF
EXPERIMENTED FOOD
PRODUCTS.

2. INTRODUCTION
Food product innovation has significant challenges in today's
food sector, particularly as consumers become more
sophisticated, informed, and conscious of the products they
purchase. In light of this, the food sector is developing more
organic and healthful products to meet consumer demands.
Nutritionists advise balanced and/or healthful diets, which
can provide customers with better and healthier menu
alternatives. Food experiments are essential for developing
new products, improving existing ones, and ensuring quality
and safety standards. However, conducting successful food
experiments requires careful planning, execution, and
analysis.

3. WHAT IS EXPERIMENTED FOODS?
Foods in Experimental Foods include, but
are not limited to, those produced,
acquired, or studied under unique
conditions, such as alternative
management systems, experimental
genotypes, or research/analytical
protocols. The aim of cooking
experimentally is to gradually learn what to
put with what and how much to use by
trying out different combinations and then
seeing how they turn out.

4. Quality
WHAT ARE THE FACTORS THAT
AFFECTS ITS SUCCESS??
Taste Safety Creativity
Aroma Texture Appearance

5. QUALITY
Controlling the quality of food is important
to ensure that consumers consume safe
food products and safeguard them from
risks associated with contaminated foods.
Food testing is an essential part of the
efficient production of harmless, valuable
products. Today’s food industry definitely
demands an inspection, and testing to
ensure good quality and to protect public
health.

6. Unsurprisingly, taste is often the most
important factor in customers deciding whether
or not they like a product. Fancy labels and
ethical claims can only do so much in drawing
in and keeping customers – how the product
tastes will ultimately be the deciding factor for
many consumers. Taste plays an important role
in food choice, and a better understanding of
the links between the taste of foods, individual
taste preferences, food choices, and intakes
will aid in our understanding of why some
people might select and consume unhealthy
foods
TASTE

7. Food can become contaminated at any point of the
food chain especially in experimenting, having
serious or even fatal consequences for your health.
Proper food handling practices can significantly
reduce the risk of foodborne illness. The way we
cook our food is as important as the way we
prepare and store it. Inadequate cooking is a
common cause of food poisoning. Cross-
contamination from raw to cooked foods, such as
from hands, chopping boards or utensils, can also
cause food poisoning.
SAFETY

8. To cook well one also needs creativity. It is very
important not to be afraid of experiments. The
most famous chefs sometimes combine
uncombinable ingredients and are impressed by
unexpected results. Of course, experiments are
not always successful but it is also important not
to give up. Their introduction, despite the fact
that these innovations may be different, always
requires an idea of what needs to be changed
and how to do it. Creativity is, therefore, a
prerequisite for innovation, also in the food
industry. Even producing a new kind of ketchup
requires creativity.
CREATIVITY

9. The function of aroma in consumer food
acceptance is to activate olfactory receptors and
contribute to flavor perception, which drives food
acceptability. The function of aroma in consumer
food acceptance is directly associated with
product acceptance by the consumers. Aromas
play a pivotal role in our perception of food.
Before we even taste the food, the whiff and
aroma through our olfactory nerves enter our
brain and trigger a sense of hunger and craving,
which in turn helps activate the digestive
process-what we call digestive fire. So they do
have a role to play in accelerating a healthy
digestive process.
AROMA

10. Food texture plays an important role in
whether the consumers like the food product
or not. Texture is one of the attributes used by
consumers to assess the food quality. Food
texture is part of our sense when we feel the
food in our mouth. Quality is difficult to define
precisely, but it refers to the degree of
excellence of a food and includes all the
characteristics of a food that are significant,
and that make the food acceptable.
TEXTURE

11. Appearance plays a crucial role in the
perception and evaluation of food products by
consumers. It influences their expectations,
preferences, and choices. The appearance of a
food product can be influenced by factors
such as its ingredients, cooking methods,
packaging, and presentation. Food appearance,
especially color, determines the first
impression of consumers about food products.
APPEARANCE

12. THANK YOU!