Chefs take centre stage in developing future foods

Food Navigator

By Jess Halliday

May 29,2008 

Chefs have long had a role to play in the food industry's development of new products, but ingredients companies are placing greater emphasis on how their sensory skills can be used to prepare foods that are more appealing to consumers, and to determine trends for the future. 

At its new Food Creation Centre in Hamburg, opened at the end of 2007, National Starch is taking a hands-on approach to helping its customers bring to market foods that taste more like they have come out of a restaurant kitchen than out of a packet.

The approach, Helmut Gronbach, market development manager for wholesome applications and Food Creation Centre, said, has been dubbed 'culinology' - that is, the blending of food technology with culinary arts.  Read full story