The term ‘‘quality’’ is defined according to DIN ISO
9000 as the totality of features relevant to the ability of a
Therefore, food should not be evaluated solely on its
safety and its nutritional value but also on its sensory, technological
and even ideological (e.g., food of biodynamic
origin) or religious value (e.g., Kosher food). The consumer
wants ‘‘healthy’’ products with high nutritional value with
regard to macronutrients like proteins, carbohydrates, fats