TY  - JOUR
AB  - 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.
VL  - 96
IS  - 6
SN  - 0034-6659
DO  - 10.1108/00346659610148962
UR  - https://doi.org/10.1108/00346659610148962
AU  - McIlveen Heather
AU  - Vallely Claire
PY  - 1996
Y1  - 1996/01/01
TI  - Something’s smoking in the development kitchen!
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 34
EP  - 38
Y2  - 2024/09/23
ER  -