The food industry usually is not considered “high tech”; however, advances in analysis and the identification, separation and processing of new food ingredients provide a progressively broad set of “colors” from which product developers can choose.
For this article, we turned to a diverse group of experts whose careers are founded on understanding the technical, cultural and creative issues underlying ingredient choice and application. Their answers remind of us of how far ingredient technology has come, and also point the way to new products soon to be available to food formulators.