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Something’s smoking in the development kitchen!

Heather McIlveen (Lecturer in Food Studies and Management, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK)
Claire Vallely (Postgraduate Student, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 December 1996



States that increasingly food companies in all product sectors are recognizing the potential benefits of applying a systematic and effectively managed product development process, along with supporting techniques such as sensory evaluation. Outlines part of a project which set out to fill an identified gap in the market for a good quality, smoked processed cheese. The main methods of incorporating a smoked flavour were trialled and assessed through sensory evaluation, using an in‐house, semi‐trained sensory panel, as well as a consumer panel, which considered the final products. Results clearly highlighted a preferred product, incorporating a liquid smoke flavour. However, although the product has been developed successfully, the potential negative connotations associated with this concept may also need to be considered prior to launch.



McIlveen, H. and Vallely, C. (1996), "Something’s smoking in the development kitchen!", Nutrition & Food Science, Vol. 96 No. 6, pp. 34-38.




Copyright © 1996, MCB UP Limited

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