To address the broadest possible range of food products and take into account their high variability, foods will be classified in four generic structure groups:
• filled cellular solid,
• proteinous cellular network,
• combined gelled/dispersed/aerated systems, and
• open solid foam representing the above main selected food categories.
Within these groups, the most relevant types of food products will be chosen using criteria encompassing structural characteristics, industrial needs, and societal demands. In this way, risks/benefits (food safety, nutritional aspects), economic weight and sustainability will be taken into consideration.