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1. Institute of Hotel Management and Catering Technology, Silvassa
B.Sc. (HOSPITALITY & HOTEL ADMISTRATION) – VI
NEW DEVELOPMENT IN FOOD SECTOR
1. Presented By:
a. Vivek
Santosh
Saxena
i. (2141212
008)
Under the Guidance of :
Ms. Florence
Joseph

2. Introduction
 The food industry faces numerous challenges due to changing consumer preferences and needs. These
include adapting quickly to market demands, navigating competition, managing limited retail shelf space,
and meeting diverse requirements from stakeholders.
 Despite being traditionally low in research and development, the industry is now prioritizing innovation due
to its global significance and employment opportunities.
 The European Confederation of the Food and Drink Industry (CIAA) emphasizes the need to strengthen
the industry's innovation capacity.
 Embracing innovation is essential for the food industry to thrive in the modern marketplace.

3. Literature review
 Research on plant-based diets and alternative protein sources has shown a significant shift in consumer
behavior and market dynamics. The rise of plant-based meat substitutes and the growing demand for
innovative protein sources are driven by health, sustainability, and animal welfare concerns.
 These studies provide insights into consumer attitudes, perceptions, and preferences, highlighting the
importance of sustainable and ethical food choices in today's society. These insights offer actionable
knowledge for stakeholders seeking to capitalize on changing food consumption paradigms.
1. Alternative Protien Source:
2. Personalized Nutrition:
 Research into personalized nutrition has seen a significant advancement, with a focus on tailoring dietary
recommendations to individual genetic profiles and lifestyle factors. This has been exemplified by studies
by Ahmed El-Sohemy and Jim Kaput, which explore the potential of integrating genetics and data analysis
into nutritional guidance. El-Sohemy's research reveals how our unique genetic makeup influences our
response to different nutrients, leading to a more precise and effective approach to nutrition.
 Kaput's work highlights the potential of personalized nutrition in transforming public health
recommendations, crafting tailored dietary guidelines that are not only accurate but also practical and
sustainable, promoting long-term health and well-being.

4. 3. Food Tech Innovation:
 Cellular agriculture and lab-grown meat have drawn a lot of interest from academia and business, with
researchers like Merel van 't Klooster and Kristopher Gasteratos examining their possibilities. These
innovations enable scientists to produce meat from animal cells in regulated settings, providing a
sustainable and moral substitute for conventional meat production techniques.
 This has spurred discussions about the ethics of traditional animal farming methods as well as the future
of food. These technologies have the power to completely change the food industry and open the door to
a more ethical and sustainable method of producing meat as the conversation around them develops.
4. Sustainable packaging:
 Sustainable packaging is a growing area of research and development, addressing environmental concerns
and understanding consumer preferences. Studies like "Sustainability in Packaging: A Review" and
"Consumer Preferences and Willingness to Pay for Eco-Labeled Packaging" provide insights into the
environmental impact of different packaging materials and consumer preferences.
 The shift towards sustainable packaging is not just a trend but a fundamental shift in packaging design and
production, promoting a more harmonious relationship between commerce and the environment.
Innovations in packaging technologies, such as biodegradable alternatives and reusable systems, are
emerging. Collaborative efforts between researchers, industry stakeholders, and consumers are crucial for
a sustainable future.

5. 5. Direct-to-Consumer Models:
 Direct-to-consumer models, where producers sell their products directly to consumers without
intermediaries, are transforming the food industry and shopping patterns. These models aim to create a
more intimate connection between producers and consumers, fostering transparency and trust in the
food supply chain.
 Dawn Thilmany McFadden's research explores how these models bridge the gap between producers and
end-users, while Stefan Vetter's study examines how online grocery shopping platforms influence
consumers' shopping habits. Both studies contribute to the ongoing discourse on the impact of digital
technologies on the food industry and consumer behavior.
6. Food Safety and Traceability:
 Research on food safety and traceability has been a significant focus in recent years. Two notable studies,
"Blockchain and Food Safety: Assessment of Its Effectiveness and Potential Barriers" by Ningyue Liu and
"The Role of Information Technology in Food Traceability" by Shujahat Haider, explore the application of
blockchain and information technology to improve food safety protocols and traceability.
 Blockchain technology ensures transparency and authenticity of food-related data, reducing contamination
and fraud risks in the food supply chain. Information technology, such as barcoding and RFID tags, can
create a digital trail tracking food product journeys, enabling quick identification and resolution of safety
issues.

6. 7. Cultural Fusion in Cuisine:
 Cultural fusion in cuisine is a complex topic that explores social dynamics, historical connections, and
cultural exchanges that shape our understanding of identity and tradition. Authors like J.S. Eades and
Amir Sayadabdi have contributed valuable literature on this topic, shedding light on the intricate webs of
influence that converge in food culture.
 Eades explores the complexities of culinary traditions in Asian cuisine, highlighting the rich tapestry of
cultural exchanges that have given birth to beloved dishes. Sayadabdi examines the impact of global
influences on indigenous food cultures, highlighting their resilience and adaptability in the face of a
rapidly changing global landscape.

7. RESEARCH GAP
 The exploration of innovative agricultural practices like vertical farming, aquaponics, and cellular
agriculture is crucial for addressing food security and environmental challenges.
 These methods maximize efficiency, minimize land usage, and reduce resource consumption and waste.
They also offer a sustainable way to produce food and fish protein, reducing environmental impact and
promoting a more resilient food system.
1. Sustainable Food Production:
2. Food Safety in the Digital Age:
 Blockchain technology is revolutionizing food safety by enhancing traceability, safety protocols, and supply
chain transparency.
 Researchers are exploring its applications in food safety, aiming to elevate standards, safeguard public
health, and foster trust in the global food system.

8. 3. Alternative Proteins:
 Research on alternative protein sources like insect-based foods, plant-based meats, and lab-grown meat
is crucial due to concerns about sustainability and environmental impact.
 These innovative approaches address challenges like land use, water consumption, and greenhouse gas
emissions. Understanding consumer acceptance and adoption is essential for a sustainable global food
system.
4. Food Waste Reduction::
 Food waste is a growing global issue with significant economic and environmental impacts. Researchers
and policymakers are analyzing strategies and technologies to reduce waste, optimize resource utilization,
and promote sustainability.
 A multi-faceted approach, involving technological innovations, policy interventions, consumer education,
and industry collaborations, is essential.

9. 5. Personalized Nutrition :
 Personalized Nutrition is a field that develops dietary plans based on an individual's genetic makeup,
microbiome configuration, and lifestyle preferences. This approach aims to improve health outcomes like
weight management, energy levels, and chronic disease risk.
 It involves interdisciplinary collaboration between geneticists, microbiologists, nutrition scientists, and
behavioral experts.
6. Food Packaging Innovations:
 Industry leaders are investing in research and development to explore sustainable food packaging. They
aim to reduce environmental footprints and enhance shelf life.
 By partnering with scientists, engineers, and designers, they create packaging that supports a circular
economy model, promoting responsible consumption habits and a greener future.

10. 7. Impact of Cultural and Social Trends
 The study of cultural and social trends on food consumption patterns and demand is crucial for businesses
in the food industry. Demographics, cultural preferences, and social trends influence food choices,
affecting different age groups, ethnicities, and socioeconomic backgrounds.
 Social trends, such as environmental awareness and health consciousness, fuel demand for specific food
types. Understanding these factors helps businesses adapt their offerings and marketing strategies
effectively.

11. STATEMENT OF RESEARCH
1. Sustainability in food production:
 Sustainability in food production is a growing trend, focusing on innovative techniques to minimize
environmental impact. Precision agriculture, vertical farming, alternative protein sources, and regenerative
agriculture are key areas of focus.
 Precision agriculture uses advanced technologies to optimize resource usage and reduce waste, while
vertical farming offers higher yields and reduced water consumption. Regenerative agriculture promotes
holistic farming, restoring ecosystems and soil health while ensuring long-term agricultural sustainability.
2. Technological Innovations:
 Technological advancements are transforming the food industry, transforming the entire supply chain from
production to consumption. Robotics, automation, blockchain, and 3D printing are enhancing efficiency and
reducing reliance on human labor.
 Blockchain technology provides transparency and accountability, enabling consumers to make informed
choices about food products. 3D printing offers personalized nutrition and innovative food products, paving
the way for a more sustainable, transparent, and consumer-centric food ecosystem.

12. 3. Nutrition and Health:
 The food sector is focusing on improving the nutritional quality of food products to combat diet-related
illnesses like obesity and diabetes.
 Researchers are exploring food processing techniques, developing functional foods fortified with essential
nutrients, and promoting personalized nutrition strategies. This shift aims to create a healthier, more
informed society and foster a culture of wellness.

13. OBJECTIVES OF STUDY
 To Investigate methods to enhance the nutritional content of commonly consumed foods to address
prevalent deficiencies in specific nutrients.
 To Evaluate innovative packaging materials and designs aimed at reducing food waste, extending shelf life,
and minimizing environmental impact.
 To Explore the feasibility and scalability of novel protein sources such as plant-based proteins, cultured
meats, and insects to meet the growing demand for sustainable protein options.
 To Study the application of personalized nutrition approaches, including genetic testing and data analytics,
to tailor dietary recommendations to individual health profiles and preferences

14. HYPOTHESIS
 Null Hypothesis (H0): Sustainable packaging solutions do not have a significant impact on reducing
environmental footprint compared to traditional packaging methods.
 Alternative Hypothesis (H1): Sustainable packaging solutions have a significant impact on reducing
environmental footprint compared to traditional packaging methods.
Hypothesis 1:
 Null hypothesis (H0): There is no difference in nutritional content between the enhanced and non-enhanced
versions of the product.
 Alternative hypothesis (H1): There is a difference in nutritional content between the enhanced and non-
enhanced versions of the product
Hypothesis 2:

15.  Null Hypothesis (H0): Personalized nutrition has no significant impact on individuals' health outcomes,
dietary habits, or overall well-being compared to standardized dietary recommendations.
 Alternative Hypothesis (H1): Personalized nutrition significantly improves individuals' health outcomes,
dietary habits, or overall well-being compared to standardized dietary recommendations
Hypothesis 3:
 Null hypothesis (H0): There is no significant difference in the nutritional value or acceptability of alternative
protein sources compared to traditional animal-based protein sources.
 Alternative hypothesis (H1): There is a significant difference in the nutritional value or acceptability of
alternative protein sources compared to traditional animal-based protein sources.
Hypothesis 4:

16. SCOPE OF STUDY
1. 1. Alternative Proteins Sources:
 Research on alternative protein sources is growing due to global demand for sustainable and ethical food
options. These include plant-based proteins like soy, pea, and chickpea, as well as cultured meat and insect-
based proteins.
 Understanding their environmental impact, consumer acceptance, regulatory challenges, and scalability is
crucial for their successful integration into mainstream diets and addressing global food security challenges.
2. Precision Agriculture:
 Precision agriculture, utilizing advanced technologies like drones, sensors, GPS, and data analytics, is
revolutionizing traditional farming practices by enabling farmers to make data-driven decisions.
 This technology improves resource efficiency, crop yields, and environmental sustainability by optimizing
inputs, reducing waste, and promoting sustainable practices. Research in this field can help shape policies and
strategies for sustainable farming practices, addressing global challenges while ensuring food security.

17. 3. Food Waste Reduction:
 Food waste is a critical issue affecting social, environmental, and economic repercussions. To address
this, innovative strategies, technologies, and policies are needed.
 Research should focus on stakeholders, focusing on cutting-edge technologies for food preservation and
resource efficiency. Policy interventions, including regulations and a culture of responsibility, are also
crucial. A multidisciplinary approach, involving agriculture, food science, and economics, is essential for a
sustainable future.
4. Personalized Nutrition:
 The field of personalized nutrition is gaining popularity due to genetic testing technologies and data
analytics tools. This approach considers an individual's unique genetic makeup and dietary requirements,
aiming to optimize health outcomes and improve quality of life.
 However, ethical considerations like data privacy and consent are crucial. The growing demand for
personalized nutrition solutions presents market opportunities for entrepreneurs, researchers, and
healthcare professionals.

18. 5. Block chain in food traceability:
 Blockchain technology is being integrated into food traceability systems to improve transparency and
accountability. This shift towards secure digital ledgers is gaining attention in the food industry. However,
challenges and complexities remain.
 Further research is needed to understand the technical aspects, economic implications, and regulatory
landscape. By addressing these aspects, stakeholders can harness the potential of blockchain in food
traceability.
6. Urban agriculture:
 Urban agriculture is gaining popularity as a sustainable solution to meet growing demand for fresh produce
in densely populated cities. Initiatives like rooftop gardens, vertical farms, and hydroponic systems
promote local food production, community engagement, environmental stewardship, and economic
development.
 These practices also address social and economic issues, promote food literacy, and create employment
opportunities. The growing interest in urban agriculture is recognizing its potential for sustainable urban
development.

19. 7. Functional Foods and Nutraceuticals:
 Functional foods and nutraceuticals are gaining attention due to their potential health benefits. Researchers
are exploring their formulation, efficacy, and impact on human health.
 Understanding market dynamics, consumer behavior, and regulatory landscapes is crucial for elucidating
their potential impact on public health and well-being.
8. Food Safety and Security :
 Globalization has intensified food safety risks, necessitating a comprehensive approach. This includes
understanding emerging foodborne pathogens, implementing robust regulations, and implementing
proactive defense strategies.
 Strengthening regulatory systems, fostering collaborations, and enhancing resilience are essential. A
culture of vigilance and preparedness can mitigate risks associated with intentional contamination,
ensuring public health and sustainability in an interconnected world.

20. 9. Cultural and Ethnic Food Trends :
 Cultural and ethnic food trends are gaining popularity in the food industry, reflecting changing consumer
preferences and offering opportunities for innovation.
 With globalization and cultural melting pot, people are more adventurous, leading to a culinary revolution
where traditional ethnic recipes are reimagined with modern twists and fusions. This trend enlarges the food
landscape and creates a vibrant tapestry of flavors and textures.
10.Sustainable Packaging:
 Sustainable packaging is crucial due to plastic pollution and environmental concerns. Research is needed
to develop eco-friendly materials and solutions for the food industry.
 Alternatives like biodegradable polymers and compostable substrates can reduce environmental footprints
while providing protection.
 A combination of creativity and scientific rigor can create sustainable packaging practices that balance
commercial needs with environmental preservation.

21. SIGNIFICANCE OF THE STUDY
 The food industry is advancing nutrition and health through innovative techniques, functional foods, and
sustainable protein sources. These advancements offer healthier food options and improve public health
outcomes.
 By educating consumers about the benefits of informed food choices and encouraging the adoption of
nutritious diets, individuals can lead healthier, more fulfilling lives and reduce the risk of diet-related health
conditions.
1. Improved Nutrition and Health:
2. Sustainability:
 Sustainability in the global food system is crucial for addressing environmental impacts and promoting health
and social equity. Adopting sustainable farming practices, exploring alternative protein sources, and
addressing food waste are key steps towards a more sustainable future.
 By integrating innovative technologies, sustainable practices, and informed consumer choices, we can create
a more resilient, inclusive, and environmentally conscious future.

22. 3. Economic Growth and Industry Competitiveness:
 The food sector is crucial for economic growth, job creation, and GDP expansion. Technological
advancements, such as precision agriculture and sustainable packaging, have enhanced productivity and
environmental consciousness.
 Digital platforms and data-driven tools have improved supply chain operations. Product diversification and
digitalization enhance operational efficiency and logistics coordination. Staying updated and adopting
cutting-edge solutions drives sustainable development.
4. Food Security:
 Food security is a global issue requiring innovative solutions to address challenges like environmental
conditions, resource limitations, and population growth.
 Developing cutting-edge technologies, improving food preservation techniques, and enhancing agricultural
resilience are key to ensuring food access and availability. A comprehensive approach involving
technological innovation, sustainable practices, and policy interventions is essential for a more food-secure
future.

23. 5. Consumer Trends and Preferences:
 Understanding consumer trends and dietary trends is crucial for businesses in the competitive food sector.
Companies should monitor dietary trends, develop products catering to plant-based, gluten-free, or keto
diets, and explore innovative flavors and packaging formats.
 This customer-centric approach fosters loyalty and trust, driving business growth and positioning brands as
responsive and adaptive to market needs.
6. Regulatory and Policy Implications:
 Emerging trends in the food sector have significant regulatory and policy implications, including food safety
protocols, labeling mandates, and ethical considerations.
 These factors require a multifaceted approach to ensure public health, balance transparency and
misleading claims, and address sustainability, animal welfare, and social responsibility. By staying
updated, policymakers and regulatory agencies can craft responsive regulations that protect consumers
and foster innovation.

24. 7. Research and Innovation:
 Research and innovation in the food sector are essential for sustainable growth and adaptation to
challenges. By embracing a forward-thinking approach, stakeholders can gain insights and influence
strategic investment decisions.
 A multidisciplinary perspective, integrating fields like agriculture, biotechnology, nutrition, and sustainability,
can lead to groundbreaking discoveries and solutions that can revolutionize food production, distribution,
and consumption.

25. Limitation Of Study
 Regulatory constraints in the food sector include food safety, accurate labeling, hygiene standards, and
environmental sustainability. These regulations aim to protect consumers from health risks, maintain high
hygiene standards, and promote environmental sustainability.
 Businesses must navigate these regulations diligently, invest in resources, and understand the evolving
landscape of food governance to uphold public trust and promote well-being.
1. Regulatory Constraints:
2. Resource Scarcity:
 Resource scarcity in the food industry, exacerbated by population growth and climate change, poses a
significant challenge to sustainable food production.
 The industry relies on land, water, and energy, but limited availability and competition for arable land, water,
and energy sources contribute to soil degradation and biodiversity loss. A holistic approach involving efficient
resource management, renewable energy, and sustainable practices is needed.

26. 3. Supply Chain Complexity:
 The food supply chain is a complex network of interconnected stages, involving farmers, processors,
distributors, and retailers. It requires coordination, optimization of logistics, and quality control measures.
 The global nature complicates matters, necessitating understanding of trade dynamics and compliance with
legal frameworks. Effective management practices prioritize collaboration, transparency, and innovation.
4. Consumer Preferences and Trends:
 The food industry is facing evolving consumer preferences, with health-conscious consumers seeking
organic, natural, and minimally processed food items. Sustainability and ethical considerations are also
driving demand.
 Food companies must adopt eco-friendly practices, adopt ethical standards, and embrace a culture of
continuous innovation to adapt to changing consumer demands and values.

27. 5. Technological Limitations:
 Technological limitations persist in various industries, particularly in food preservation, waste reduction, and
agricultural practices. These challenges include integration of cutting-edge technologies, high upfront costs,
and accessibility and affordability.
 Collaboration among industry stakeholders is crucial to bridge the technological divide and promote
inclusive practices. Addressing these barriers can unlock new opportunities for growth, sustainability, and
global competitiveness.
6. Globalization and Trade Barriers:
 Globalization has transformed food companies' market landscape, offering new opportunities but also
presenting challenges like trade barriers, tariffs, and geopolitical uncertainties. These can disrupt supply
chains and impact profitability and sustainability.
 A comprehensive risk management strategy, including scenario planning, diversification of sourcing and
manufacturing bases, and stakeholder engagement, is essential to mitigate these risks and ensure
sustainable growth in an increasingly interconnected world.

28. 7. Food Waste:
 The food industry generates significant waste, contributing to economic losses and societal issues.
Addressing inefficiencies and gaps in practices is crucial for creating a sustainable and responsible food
system. Factors like overproduction, improper storage, and inadequate infrastructure contribute to waste.
 Reducing food waste can alleviate pressure on landfills, decrease methane emissions, and conserve
natural resources. Collaboration among stakeholders is essential to transform the industry into a model of
sustainability and efficiency.
8. Climate Change:
 Climate change significantly impacts food security, affecting crop production, water resources, and pests.
Adapting to changing environmental conditions is crucial for maintaining food security.
 Addressing climate change requires a comprehensive approach considering industry's carbon footprint.
 Implementing sustainable practices, investing in research, and promoting sustainable policies can help
mitigate the impacts of climate change on food production.

29. 9. Cost and Pricing Pressures:
 The food industry faces cost and pricing pressures due to intense competition, requiring businesses to
balance efficiency with quality and sustainability.
 These pressures influence marketing, product development, and supply chain management. Innovative
solutions like automation and data analytics are being explored, while collaborations with suppliers are
becoming essential.
10.Ethical and Social Considerations:
 The food industry faces numerous ethical and social challenges, including animal welfare, labor practices,
and access to nutritious food. Companies must balance profitability with social responsibility and promote
sustainable practices.
 Aligning economic objectives with ethical principles can lead to long-term success and create leaders in
ethical sourcing, community engagement, and environmental stewardship. Collaboration among
stakeholders is crucial for achieving these goals.

30. METHODOLOGY
 Conducting thorough market research in the dynamic food sector is crucial for identifying market
opportunities. This involves analyzing consumer preferences, competitor assessments, and health
concerns.
 This data can help businesses capitalize on untapped opportunities and make informed decisions.
1. Identify Market Opportunity :
2. Define Target Audience:
 Understanding the target audience's preferences, needs, and pain points is crucial for introducing new
products.
 Thorough research and analysis, along with psychographic factors, can help businesses craft effective
marketing strategies.

31.  The team will conduct dynamic brainstorming sessions to generate innovative food products that align with
market opportunities and consumer preferences.
 They will explore taste profiles, nutritional benefits, convenience, packaging, and pricing strategies to
ensure a competitive edge.
3. Concept Generation:
4. Screening and Evaluation :
 The screening and evaluation phase involves a thorough assessment of each concept, including market
testing, technical feasibility assessments, and preliminary cost analyses.
 This process helps businesses make informed decisions about potential concepts for successful
implementation.

32.  Prototype Development is a crucial phase in product development, involving extensive experimentation,
optimization of ingredients, and refinement of formulations.
 It aims to create prototypes that align with and exceed predetermined criteria, ensuring successful
commercialization.
5. Prototype Development:
6. Sensory Evaluation:
 Collaborating with target consumers during the sensory evaluation process helps gather feedback on taste,
texture, aroma, and overall sensory experience.
 This insights inform iterative refinement, ensuring the final product aligns with consumer expectations and
preferences.

33.  Collaborating with specialized professionals like nutritionists, food scientists, and regulatory experts is
crucial for analyzing a product's nutritional value and regulatory compliance, identifying potential
improvements, and safeguarding a company's reputation.
7. Nutritional Analysis and Regulatory Compliance:
8. Pilot Production:
 Pilot Production is a small-scale production run that evaluates the manufacturing process's effectiveness and
scalability. It helps identify inefficiencies, optimize production methods, and test the product's quality. It also
assesses the feasibility of scaling up to meet future demands, ensuring efficient large-scale manufacturing.
9. Packaging Design:
 An effective packaging design should be visually appealing, functional, and address factors like shelf life,
convenience, and sustainability. It should appeal to consumers, reduce environmental impact, and provide
a user-friendly experience, making it a crucial aspect of today's market.

34.  Market testing is crucial for product launch strategies, providing valuable insights into consumer
preferences and behavior. It involves gathering feedback, analyzing sales data, and monitoring consumer
sentiment. This helps businesses make informed decisions, assess the competitive landscape, and
optimize their offerings.
10.Market Testing:
11.Launch and Commercialization:
 Transitioning from product development to commercialization requires refining the product, fine-tuning the
marketing strategy, and creating compelling promotional materials. Nuanced pricing strategies and robust
distribution plans are essential for a successful launch and commercialization.
12.Monitoring and Feedback:
 Monitoring and feedback are crucial for successful product management. After product launch, companies
analyze sales performance, customer feedback, and market trends. Continuous feedback helps identify
areas for improvement and refine marketing strategies. Collaboration between cross-functional teams and
flexibility are essential for adapting to changing market dynamics.

35.  I did some survey on “A Study of New development in Food Sector”. In which I give some question to the
public on mobile phone and they give reply by choosing options. The 45 people gives response in this
survey.
Survey
Questions And Results

36. Questions And Results

37. Questions And Results

38. Questions And Results

39. Questions And Results

40. Conclusion
 The new developments in the food sector signify a paradigm shift towards sustainability, technology-
driven innovation, and personalized nutrition.
 As these trends continue to evolve, they hold the promise of creating a more resilient, efficient, and
equitable food system that can meet the needs of a growing global population while safeguarding the
health of the planet.
 However, it's crucial for stakeholders to collaborate and address challenges such as food inequality,
regulatory hurdles, and ethical considerations to fully realize the potential benefits of these developments.

41. Reference
 (https://www.researchgate.net/publication/343602372_Food_Processing_Industry_in_India_Status_Scop
e_and _Challenges) (https://journals.sagepub.com/doi/10.1525/cmr.2010.5 2.3.106, n.d.).
 (https://thefoodtechnologist.com/technology/foodproduct-development/)
 (NEW FOODS, NEW CONSUMERS: INNOVATION IN FOOD PRODUCT DEVELOPMENT Running title:
Innovation in Food Development)
 (An Overview of Current Challenges in New Food Product Development)
 (https://www.mdpi.com/2071-1050/12/8/3364)
 (The Link between the Consumer and the Innovations in Food Product Development, n.d.)
 (Emerging strategies for the development of food industries, n.d.)
 (https://eprints.whiterose.ac.uk/159987/1/sustainabilit y-12-03364.pdf, n.d.)
 (https://journals.sagepub.com/doi/10.1525/cmr.2010.5 2.3.106, n.d.)