Tag: Sensory properties

According to food science research, as many as 80-90% of new food products fail within their first year, often due to a failure to understand and control the precise properties that define a food's quality, stability, and appeal. Knowing what are the properties of food is therefore fundamental to everything from culinary arts to industrial production, and it encompasses physical, chemical, nutritional, and sensory attributes that dictate how we experience and utilize what we eat.

Over the thousands of meals we consume, processing techniques fundamentally alter food ingredients before they reach our plates, influencing everything from taste to health benefits. Understanding how processing affects the sensory and nutritional properties of ingredients is key to appreciating the complex transformations that occur in our food supply.