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Abstract/Summary
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Today’s marketplace for food and beverages is diverse and competitive in ways not imagined a few decades ago. It is driven, in part, by consumers and consumer blogs asking questions about the safety of ingredients and processed foods, in general. Some of these questions are about GMOs and/or the need for gluten free, organic, and natural foods. It also has led to the development of products by non-traditional food companies that offer alternatives vs. foods currently available. Regardless of the product, source of raw materials, and potential benefits offered, success is determined ultimately by the consumer. History tells us that a unique ingredient or a food formulated that meets some or all of the aforementioned characteristics does not guarantee market success. Although there are numerous steps between development and consumption by the consumer where a product can fail, its sensory properties are critical in establishing its potential and continued success.
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