Media type: E-Article Title: Linear programming: an alternative approach for developing formulations for emergency food products Contributor: Sheibani, Ershad; Dabbagh Moghaddam, Arasb; Sharifan, Anousheh; Afshari, Zahra imprint: Wiley, 2018 Published in: Journal of the Science of Food and Agriculture Language: English DOI: 10.1002/jsfa.8612 ISSN: 0022-5142; 1097-0010 Origination: Footnote: Description: <jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>To minimize the mortality rates of individuals affected by disasters, providing high‐quality food relief during the initial stages of an emergency is crucial. The goal of this study was to develop a formulation for a high‐energy, nutrient‐dense prototype using linear programming (LP) model as a novel method for developing formulations for food products.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>The model consisted of the objective function and the decision variables, which were the formulation costs and weights of the selected commodities, respectively. The LP constraints were the Institute of Medicine and the World Health Organization specifications of the content of nutrients in the product. Other constraints related to the product's sensory properties were also introduced to the model. Nonlinear constraints for energy ratios of nutrients were linearized to allow their use in the LP. Three focus group studies were conducted to evaluate the palatability and other aspects of the optimized formulation. New constraints were introduced to the LP model based on the focus group evaluations to improve the formulation.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>LP is an appropriate tool for designing formulations of food products to meet a set of nutritional requirements. This method is an excellent alternative to the traditional ‘trial and error’ method in designing formulations. © 2017 Society of Chemical Industry</jats:p></jats:sec>