Challenges ahead for food science

Abstract

Over the last decades, market forces have pushed many food companies into a process of continuous cost cutting and rationalization. The only way to escape this 'spiral of death' is to innovate. This presents new challenges to food technologists: they have to connect the right functional benefits to the emotional benefits to support brand strengths. To achieve the desired speed to market, companies should build skills to utilize the latest technology and learn to work in an open innovation environment. © 2006 Society of Dairy Technology.