The importance of maintaining nutritional and sensory quality in pasteurized food
While thermal pasteurization can affect quality in nuts and seeds, finding the right non-thermal process can render product with no noticeable product changes
Today’s consumers are savvier than ever about what they eat and why they eat it. In the 1980s and 1990s, low-carbohydrate and low-fat foods were seen as the key to a healthy diet. Now, knowledgeable consumers seek a balanced healthy diet that is nutrient-dense and plant-based, incorporating the increasingly popular staples of nuts, whole grains and seeds.
Data indicate that the global nuts and seeds market will grow to more than $1.3 billion by 2024.[1] Combine this with the rise of plant-based diets, and consumers continue to choose easy, readily-available and nutritious ingredients to include in their daily meals. When choosing foods, nutritional value along with sensory factors, such as appearance, taste, smell and texture, can play a critical role in a consumer’s food preferences and eating habits. Many consumers eat with two crucial elements in mind: nutrition value and sensory quality.