Session 3: Food structure design across the lifespan
The food industry uses consumer segmentation strategies to gain an edge in their pursuit of differentiation in a highly-competitive product landscape. Increasingly, food product design based on age, physical activity, health-promoting properties, etc. offers manufacturers strategies to target certain segments of the population. Such design must be adapted to specific attributes that maximize functionality, yet result in foods that are safe, convenient, affordable, healthy and enjoyable to eat. In this context, a thorough understanding of the relationship between composition, structure and functionality in complex, multiphase structured foods is necessary to optimize food design. This session will highlight increasingly specific consumer demands that are resulting in significant product segmentation and the challenges faced in developing foods for specific subsets of the population.