New Technological Approaches to Reducing Uniformity in Processed Foods

Abstract

There is evidence to indicate that uniformity of appearance, texture and taste of some manufactured food products can be judged by consumers as unattractive and, in some cases, as a sign of excessive processing. It is argued that consumers′ perception of “homemade quality” is the measuring stick when judging manufactured foods and we should start to explore the opportunities which may be based on the merits of reducing uniformity in products by briefly considering consumer needs and market driving forces.