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Chapter 1 Food Science: An Old but New Subject
New Food Products
Food scientists are concerned about more than supplying food
in regions where it is scarce. In areas where food is abundant, food
scientists examine factors that affect the safety, cost, and quality of
food products. Variety, ease of preparation, and nutrition are other
factors food scientists study. Their goal is to meet consumer demand
for nourishing, affordable, and tasty dishes that can be prepared and
served quickly. Pursuing that goal has led to the introduction of
thousands of new food products in the last few decades. The time
needed to turn an idea into a new product can take two to four
years or more.
Some of the products food scientists helped develop were for
the armed services. These foods needed to be compact and high in
calories. Their containers had to be lightweight, easy to open, and
durable. Much of what food scientists learned through work with the
armed services has been applied to food products for backpackers
and school lunches.
Top Ten Food
Innovations
These products represent
groundbreaking advances made
by food scientists during the last
century.
What changes in food products, processing,
preservation, and packaging have had the
biggest impact on the way people eat today?
Leading experts in food science were asked
their opinions to this question. Try to imagine
life without their top 10 selections.
1. Juice in boxes and foil pouches
2. Safe canning procedures
3. The microwave oven
4. Frozen fruit juice concentrates
5. Prepackaged fruits, vegetables, and salads
6. Freeze-dried products like instant coffee
and tea
7. TV dinners
8. Moisture control to prevent
spoilage
9. Food f ortifi cation (adding nutrients
to foods)
10. Milk in boxes (no refrigeration needed)
Other food innovations during this period
that have had a large impact include
• margarine
• vegetable shortening
• corn syrup
• artifi cial sweeteners
• shaped cereals and snack foods
• artifi cial fats
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