Emulsifier Trends for the Future

  • Gerard L. Hasenhuettl

Abstract

As in many other industries, forecasting the future is usually done by examining the trends of the past and extrapolating the changes for several years into the future. While this works well for continuous functions, discontinuous events often produce dramatic changes in market structures. Forecasting technology is essentially an observation of technical events, extrapolating the trends, and trying to estimate which technologies are about to jump to the next S curve. Food technology abhors radical change. Development of new crops is contingent on being able to diffuse the crop into the massive agronomic supply chain. Issues such as cross-pollination and identity preservation may pose significant problems. When a new product is brought to market, it needs to be thoroughly tested or examined for its safety. Programs like HACCP are aimed at institutionalizing safety into the industry. Even if the government is assured of a product’s safety, consumer acceptance is by no means assured. Controversies around genetically engineered and irradiated foods are testimony to this principle.

Keywords

Calcium Hydroxide Sucrose Ester Food Emulsifier Discontinuous Event Short Path Distillation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Gerard L. Hasenhuettl

There are no affiliations available

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