The Asia and Pacific region is an expanding and increasingly important economic area with tourism an important component of this expansion. Whilst many tourists, as part of their visit, wish to sample the wide variety of local cuisines, the region's traditional foods are also subjected to global forces including climate change, healthy eating and changing raw materials. As elsewhere in the world new product development is the life blood of the food industry yet many new products fail to become established and the purpose of the conference is to consider food innovation within both a global and regional context.This e-book consists of a series of 13 chapters, relying heavily on sensory analysis, to investigate product development of some regional foods and their components.