New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life,
CitacióRomero Del Castillo, M. [et al.]. Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato. "Journal of Culinary Science and Technology", Juliol 2014, vol. 12, núm. 3, p. 196-214.