Nutrition & Health (Consumer Markets)
Which consumer market requires careful management of glycaemic index (GI) when developing food products?
What are consumers experiencing diabetes?
Which process occurs when starch granules swell and burst in hot water?
What is gelatinisation?
Which food trend involves fortifying products with nutrients like omega-3s, probiotics, or vitamins?
What are functional foods?
What is the first step in the problem-solving process for food solution development?
What is defining the problem?
In sensory profiling, which property usually has the greatest influence on consumer acceptance?
What is taste?
Both fitness-focused consumers and those experiencing diabetes require higher levels of this nutrient.
What is protein?
What chemical reaction causes browning when amino acids and reducing sugars react under heat?
What is the Maillard reaction?
Consumers with this dietary requirement must avoid gluten.
What is coeliac disease?
Criteria that must be measurable and testable in a food product are called?
What are evaluation criteria?
Which sensory property relates to the “look” of a product and influences first impressions?
What is appearance?
Which chronic disease is strongly linked to excess sodium intake?
What is hypertension?
Which enzyme in fruit causes enzymatic browning when exposed to oxygen?
What is polyphenol oxidase?
Which consumer market is most likely to seek lactose-free milk and yoghurt products?
What are lactose-intolerant consumers?
When a design brief says “time-poor young adults,” it is identifying this.
What is the target market?
If consumers describe a bread roll as “too chewy,” which sensory property are they referring to?
What is texture?
Lactose-intolerant consumers lack sufficient levels of this enzyme.
What is lactase?
Why might adding legumes to a meal help make it suitable for diabetic consumers?
Because legumes increase dietary fibre and lower the glycaemic response.
Gen Z consumers are most likely to choose products that are quick, health-focused, and purchased through this channel.
What are online or convenience food markets?
If a food product scores poorly in “taste” during sensory testing, which step of the process is required?
Reformulation of the prototype.
Give one way a company could improve the aroma of a food product.
By increasing the use of herbs, spices, or flavouring ingredients.
Identify one common nutritional need for both athletes and people with diabetes, and explain why they need it.
What is low-GI carbohydrate for sustained energy release?
Which component of gluten provides elasticity to dough and is essential for bread structure?
What is glutenin?
High-GI carbohydrates, such as white bread and jasmine rice, are generally unsuitable for consumers with this condition.
What is diabetes?
The two major considerations when evaluating the success of a developed food solution are ______ and ______.
What are functionality and sustainability?
If a new snack is described as “too salty” in sensory testing, what change should be made in reformulation?
Reduce the sodium content.