ABSTRACT
Thinking up ideas for new food products is easy. There have been several excellent ideas both for ingredients and food products in the scientific and technical literature, e.g., leaf protein (Pirie, 1987), protein from exhausted bee bodies (Ryan et al., 1983), sugar and citric acid from corn cobs and husks (Hang and Woodams, 1999, 2000, 2001), and wine from cheese whey (Palmer, 1979). These are some of the more unusual ones. These products had a purpose; there was more than just idle scientific curiosity behind them. But was there a demand for the products derived from them? Who needed them? With the number of ingredients made from milk (see Chapter 10) and the plentiful availability of excellent wines made from grapes and other fruits, where was the need for a Château du Petit Lait du Fromage?
