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1. Collect massive amounts of data from various sources
- Clinical trial data over the past decade on the relationship between food, nutrition, and health.
- Dietary guidelines and recommendations related to diseases that have been published or recommended by professional organizations and health authorities.
- Data of the nutritional value, physical characteristics, functional effects, and other aspects of various types of food ingredients.
- Basic requirements for various types of food, such as bread, cake, pizza, etc.
2. Establish food parameters
Food parameters serve as the critical part that guides the entire food design
process, much like an architectural blueprint directs the construction of a
building. These parameters encompass scientific research, expert recommendations
to formulate foods tailored to the target customer.
Additionally, food parameters can vary greatly depending on the specific product
under development and the unique needs of the intended consumer. Overall,
thoughtfully crafted food parameters that reflect robust research and a deep
understanding of the consumer are essential to ensuring the final product
delivers maximum nutritional value.
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