Question

A food or beverage product that goes through a change that results in a low calorie version is an example of ...

1. sensory change
2. shelf life extension
3. reformulation
4. package modification
5. process modification

A new food product that was developed at the University of Missouri and has achieved commercial production is the soy-based chicken substitute created by Dr. Fu-Hung Hsieh.
1. True
2. False

Which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace?
1. food distribution
2. corporate mission
3. food safety
4. product development #
5. food processing

Feasibility is important in the development of new food products and there are contstraints that limit prospects for success. Which of the following is a constraint for developing a new food?
1. ingredients
2. process limits
3. distribution limits
4. food safety
5. all of the above

The IFT video shown in class featured all of the following except ...
1. how food science consultants have a role in the food industry
2. how product developers face challenges like making hot dogs from soy
3. how food scientists get to work with foods every day
4. how food microbiologists improve the nutritional content of sodas
5. how food scientists keep foods safe while creating new items all the time

Demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data?
1. age
2. gender
3. hair color
4. income
5. education"

Answer 1

A low calorie version of a food results from reformulation. The soy-based chicken developed by Dr. Fu-Hung Hsieh is a true example of product development reaching commercial success. Feasibility involves overcoming constraints such as ingredients, process limits, distribution limits, and safety, while demographics like hair color are not useful in food marketing.

Step-by-step explanation:

A food or beverage product that goes through a change resulting in a low calorie version is an example of reformulation.

This involves altering the recipe or ingredients of a product to achieve a specific goal, such as reducing its calorie content. Examples might include replacing sugar with sweeteners or using lower-fat ingredients.

The new food product developed at the University of Missouri, the soy-based chicken substitute, is true.

Dr. Fu-Hung Hsieh was involved in creating this product, which has now achieved commercial production.

This illustrates how academic research can lead to commercially viable food products.

The process that describes everything from generating new food product ideas to launching the product into the marketplace is called product development.

Product development encompasses ideation, research and development, testing, and finally bringing a food product to consumers.

The feasibility of developing new food products involves considering all constraints such as ingredients, process limits, distribution limits, and food safety, which means the correct answer is all of the above.

Each of these elements is crucial for a successful launch and sustainable production of a new food item.

As for the IFT video content, all the mentioned roles and challenges faced by food science professionals are featured except for how food microbiologists improve the nutritional content of sodas, which does not typically fall under the purview of microbiologists.

When considering demographics for marketing food products, hair color is not generally a useful piece of demographic data.

Instead, factors like age, gender, income, and education are more relevant as they can significantly influence buying habits and preferences.