Abstract
Scientific knowledge applied into the kitchen enables a practical way to optimize chefs’ creativity to foster innovative food product designs. By interacting closely, chefs and food scientists can contribute to develop healthy and delicious food products. Within the last 20 years, gastronomic players around the world have been working closely with food scientists to design new foodstuffs. These new formulations seemed to improve the final flavor perception and showed a higher consumer acceptance than the traditional ones. From a culinary point of view, a good and deep understanding on the colloidal behavior of different food structures opens new possibilities to create novel textures.
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