Culinary Innovation in Vegetarian and Vegan Foods: Techniques and Science

Abstract

The purpose of this research is to promote the culture of innovation, through the

understanding and application of traditional and avant-garde culinary techniques in the creation of

processed products, in addition to identifying the importance of sensory analysis in the

acceptability to vegan and vegetarian consumers. To carry out this study,

applied a qualitative methodology, based on a documentary bibliographic approach. The

The results obtained indicate that the correct application of basic culinary techniques and

cutting-edge, not only do they offer delicious food products, but they are benefits for the

health. Together, sensory analysis plays a key role in food innovation.

and beverages, since consumers use their senses (sight, smell, taste, touch and hearing) to

evaluate products, promoting a diverse and delicious culinary experience. Finally

the food industry seeks diversity and customization to satisfy the

needs of the market, so the current trend is cooperative work between chefs and

food engineers, it results in a combination of technical and scientific knowledge,

develop dishes and processed products that provide memorable culinary experiences and

supply people demand.