Food product development is important in the development and growth of food industries and stabilizing household food security in Kenya. There are many opportunities for enterprise growth and food security in households in seasons when there is abundant perishable fruits and vegetables. Development of innovative products, in such seasons offer a wide range of available food-nutrient-rich products, that satisfy the organoleptic requirements of the consumers. Information concerning consumerʼs organoleptic properties needs, and expectations inform the development of acceptable innovative products. Assessment of the organoleptic properties of food products is important for building competitive advantage and long-term enterprise success in the market, for food and nutrient security in households, and in the prevention of negative changes in product quality and acceptability. Some innovative products developed to improve the iron, zinc and copper content of populations are discussed in this paper.

Biography:
Mary K Walingo is the Vice-Chancellor of Maasai Mara University in Kenya. And Walingo research interests are mostly related to the Food security, Community Development, Culture, Human Rights, Freedom, Nutrition.