Food development, Science Vs. Art

Food development, Science Vs. Art

The formulation of food products has traditionally been more of a craft than a science.
Many of the foods that are familiar to us today are the result of a long and complex history of development. Consequently, there has often been a rather poor understanding of the role (or multiple roles) that each chemical constituent plays in determining their overall quality.

The twentieth century saw the development of largescale industrial manufacturing operations where foods were mass produced.

Mass production has led to the availability of a wide variety of inexpensive foods that are quick and easy to prepare, and are therefore appealing to consumers. Nevertheless, increasing reliance on mass production has meant that food manufacturers have had to develop a more thorough understanding of the behavior of food ingredients before, during, and after processing.

Food Emulsions, By David Julian McClements