ABSTRACT
Stimuli for new food product and ingredient ideas are found everywhere. Everybodyhasatsometimethoughtupanewfoodproductastheyhave fumedoversomecomplicatedrecipeorbeenfrustratedbyafailedcookingexploit.Thereareseveralexcellentideasforbothingredientsandfood productsinthescientic,technical,andtradeliterature;forexample,Pirie (1987) was a great proponent of leaf protein, Ryan et al. (1983) extracted proteinfromexhaustedbeebodies,HangandWoodams(1999,2000,2001)made sugarandcitricacidfromcorncobsandhusks,andPalmer(1979)produced winefromcheesewhey.Thesearesomeofthemoreunusualideasfrom moreunusualsources.Theseproductshavenever,tomyknowledge,gone anywhere and remain just idle scientic curiosities. To be accepted by consumersandsuccessfulasnewproducts,therewasonethingmissing.Who wantedthem?Wherewasthedemand?Forexample,withtheplentifulavailabilityofexcellentwinesmadefromgrapesandotherfruits,wherewasthe need for a Château du Petit Lait du Fromage?
