Consumer opinions as a basis for design criteria for fortified foods

Designing fortified food products that meet physiological energy and nutrient requirements is beneficial not only for their nutrient composition but also for the sensory perception of the new product. This paper demonstrates the potential of contingency table analysis for developing technical specifications during the initial design phase of a fortified bakery product. Saturation of the consumer market with food products whose nutrient composition can satisfy the population’s daily need for energy and nutrients is a priority task for developments in the field of food systems.