Page 78 - FoodFocusThailand No.239 March 2026

STRATEGIC R&D

1. Food Chemistry and Physics form
the foundation of food product development.
Understanding the molecular structures
and chemical reactions that occur during
processing, such as caramelization and
the Maillard reaction, allows researchers
to precisely control the flavor, texture, and
product stability. This knowledge is essential
for effective formulation design.
2. Biotechnology opens new possibilities
for food innovation, particularly through the use
of enzymes and microorganisms to develop
nutrient-rich plant proteins with nutritional and
functional properties comparable to those
of animal-derived proteins. These advance
have improved sensory quality and consumer
acceptance of plant-based products.
3. Data-driven R&D leverages artificial
intelligence (AI) and machine learning to
analyze large datasets, including consumer
preferences, experimental results, and sensory ภาพที่่� 1 การบููรณาการปััญญาปัระดิิษฐ์์ การปัระเมิินทางปัระสาทสัมิผััส และเทคโนโลยีีโอมิิกส์
evaluation data. These tools help predict the เพื่่�อการปัระเมิินคุณภาพื่อาหาร
formulation performance prior to physical Figure 1 Integration of artificial intelligence, sensory evaluation, and omics technologies
trials, reduce development time and increase for food quality assessment
the likelihood of successful product launches. ที่่�มา / Source: Source: Jo et al. (2025)
(Figure 1)
4. Sensory Science focuses on human Case Studies in Health-Focused Reformulation
perception of taste, aroma, texture, and 1) Low-Fat Yogurt with Preserved Creaminess: The production of low-
appearance. Regardless of nutritional or fat yogurt typically compromises its texture and mouthfeel. Science-based
technological advantages, products that do reformulation addresses this challenge by restructuring proteins to mimic fat
not deliver pleasurable eating experiences functionality and incorporating specialized fibers to stabilize the product matrix.
are unlikely to succeed in the market. Sensory The result is a low-fat yogurt that closely resembles the original product in
evaluation combines trained human panels with terms of sensory quality.
analytical instruments, such as electronic noses 2) Low-Sugar Beverages with Original Taste: Reducing sugar in
(E-nose), electronic tongues (E-tongue), and beverages often leads to flavor distortion and undesirable aftertastes. By
electronic eyes (E-eye), improve the accuracy combining natural sweeteners such as stevia or monk fruit with a precise
of quality assessment and product consistency. acid–base balance and optimized flavor systems, the sugar content of
In addition to using scientific tools, beverages can be reduced while maintaining their original taste.
contemporary food product development 3) High-Fiber Bread with Soft Texture: Increasing the fiber content
must also consider broader dimensions, in bread commonly results in increased hardness and dryness. Scientific
especially health and nutrition, which are reformulation uses specific enzymes to modify gluten structure, enabling it to
central to reformulation as consumers become accommodate added fiber without compromising softness, while maintaining
increasingly health-conscious. However, precise fermentation control. The outcome is a nutritionally enhanced bread
reducing sugar or fat often directly affects taste that retains desirable texture and palatability.
and texture. Therefore, careful formulation 4) Functional Foods: Functional foods incorporate bioactive components,
design is required to balance nutritional benefits such as targeted fibers, antioxidants, or probiotics, into everyday products
with sensory appeal. to deliver benefits beyond basic nutrition, including immune support and
Sustainability has emerged as a critical improved digestive health.
concern for consumers. Reformulation for Science-based Reformulation represents more than the application of
sustainability extends beyond selecting advanced scientific tools; it reflects a clear strategic vision. Organizations
environmentally friendly ingredients to include that adopt this approach shift from followers to industry leaders by leveraging
the design of production processes that AI and machine learning to anticipate consumer needs. Consequently,
improve energy efficiency, reduce resource companies shift from traditional product manufacturers to designers of food
loss, and follow zero-waste principles across experiences and future food systems, creating differentiated value and long-
the value chain. This approach also includes the term sustainability.
upcycling of food by-products to create added
value and enhance the overall sustainability
of the product.
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