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Safeguarding global consumers: selected papers from the 2nd ICSAF conference

Safeguarding global consumers: selected papers from the 2nd ICSAF conference

The Asia and Pacific region is an expanding and increasingly important economic area with tourism an important component of this expansion. Whilst many tourists, as part of their visit, wish to sample the wide variety of local cuisines, the region’s traditional foods are also subjected to global forces including climate change, healthy eating and changing raw materials. As elsewhere in the world new product development is the life blood of the food industry yet many new products fail to become established and the purpose of the conference is to consider food innovation within both a global and regional context.

This e-book consists of a series of 13 chapters, relying heavily on sensory analysis, to investigate product development of some regional foods and their components.


Antimicrobial activity of raw soybean, soybean flour and roasted soybean extracted by ethanol-hexane method,Development of fresh cheese made from coconut milk in combination with cow’s milk,Effect of heat adaptation and pH adjustment on the survival of spray-dried Lactobacillus paracasei SNP2 ,Effect of heat on the sensory quality of Jaew sauce,Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages,Effort to explore the potential use of palmyrah fruit for functional food,Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract ,Microencapsulation of natural vanilla (Vanilla planifolia) extract in ß-cyclodextrin by using kneading method,Salad cream formulated with tofu and coconut oil,Study effect of natural extracts on the antioxidant activity in pork balls,The product development of Thai fermented sausage with mixed Tomyum ingredients,The vulnerability of human sensory evaluation and the promising senses instrumentation,Using sensory sciences help products succeed

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