ABSTRACT
Development Process ................................................................................ 310 17.5 Considerations ........................................................................................... 311 17.5.1 Component or Batch Cooking of Frozen Foods ........................... 311 17.5.2 Further Process and Value-Added Meats ..................................... 311 17.5.3 Taste of Frozen Foods: Flavor Effects of Freezing ...................... 312 17.5.4 Extended Shelf-Life vs. Short Shelf-Life Refrigerated Foods ..... 312 17.6 Effects of Packaging: Vacuum Pack ......................................................... 312 17.7 Commercialization Process: Know Your Capability ................................ 313 17.8 Cooking Techniques and Replication of Flavors in Foods ....................... 313 17.9 Replicating Flavors Consumers Crave: The Example
of Rotisserie Chicken ................................................................................ 314 17.10 Satisfying the Tastes of More than Just One ............................................. 314 17.11 Food Rethermalization and How the Consumer Treats Your Product ..... 315 17.12 Future Possibilities of Commercial Food Development ........................... 315 17.13 Summing Up ............................................................................................ 316
I wrote this chapter to explain the union of traditional food science fundamentals and the integration of culinary art into food product development. The chapter delineates the process from the chef’s point of view. We start from customer insight, move to the creation of the chef “gold standard,” and on to initial protocept, and then to production in the form of refrigerated and frozen foods. The chapter also provides a chef’s viewpoint on the areas of general food product design, culinary formulation, as well as touching on the basics of ingredient functions, manufacturing product evaluation, food safety, and label regulation.
