Developing Food Products For Consumers With Specific Dietary Needs
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Author |
: Steve Osborn |
Publisher |
: Woodhead Publishing |
Total Pages |
: 304 |
Release |
: 2016-05-17 |
ISBN-10 |
: 9780081003404 |
ISBN-13 |
: 0081003404 |
Rating |
: 4/5 (04 Downloads) |
Synopsis Developing Food Products for Consumers with Specific Dietary Needs by : Steve Osborn
Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. - Provides an overview of the organizational structure required within a company to develop foods for specific customer needs - Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods - Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs - Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry
Author |
: Institute of Medicine |
Publisher |
: National Academies Press |
Total Pages |
: 192 |
Release |
: 2010-11-29 |
ISBN-10 |
: 9780309158831 |
ISBN-13 |
: 0309158834 |
Rating |
: 4/5 (31 Downloads) |
Synopsis Providing Healthy and Safe Foods As We Age by : Institute of Medicine
Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.
Author |
: I. Sam Saguy |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 466 |
Release |
: 1990-10-31 |
ISBN-10 |
: 0834216892 |
ISBN-13 |
: 9780834216891 |
Rating |
: 4/5 (92 Downloads) |
Synopsis Food Product Development: From Concept to the Marketplace by : I. Sam Saguy
Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.
Author |
: Gordon W. Fuller |
Publisher |
: CRC Press |
Total Pages |
: 302 |
Release |
: 1994-02-23 |
ISBN-10 |
: 0849380022 |
ISBN-13 |
: 9780849380020 |
Rating |
: 4/5 (22 Downloads) |
Synopsis New Food Product Development by : Gordon W. Fuller
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
Author |
: Aaron L. Brody |
Publisher |
: CRC Press |
Total Pages |
: 616 |
Release |
: 2007-11-05 |
ISBN-10 |
: 9781420004328 |
ISBN-13 |
: 1420004328 |
Rating |
: 4/5 (28 Downloads) |
Synopsis Developing New Food Products for a Changing Marketplace by : Aaron L. Brody
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Author |
: Vassilios Raikos |
Publisher |
: Springer Nature |
Total Pages |
: 318 |
Release |
: 2019-10-09 |
ISBN-10 |
: 9783030236212 |
ISBN-13 |
: 3030236218 |
Rating |
: 4/5 (12 Downloads) |
Synopsis Reformulation as a Strategy for Developing Healthier Food Products by : Vassilios Raikos
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Author |
: Fadi Aramouni |
Publisher |
: DEStech Publications, Inc |
Total Pages |
: 392 |
Release |
: 2014-08-22 |
ISBN-10 |
: 9781605951126 |
ISBN-13 |
: 1605951129 |
Rating |
: 4/5 (26 Downloads) |
Synopsis Methods for Developing New Food Products by : Fadi Aramouni
Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
Author |
: Ajith Abraham |
Publisher |
: Springer Nature |
Total Pages |
: 951 |
Release |
: 2023-03-27 |
ISBN-10 |
: 9783031274992 |
ISBN-13 |
: 3031274997 |
Rating |
: 4/5 (92 Downloads) |
Synopsis Innovations in Bio-Inspired Computing and Applications by : Ajith Abraham
This book highlights recent research on bio-inspired computing and its various innovative applications in information and communication technologies. It presents 85 high-quality papers from the 13th International Conference on Innovations in Bio-Inspired Computing and Applications (IBICA 2022) and 12th World Congress on Information and Communication Technologies (WICT 2022), which was held online during 15–17 December 2022. As a premier conference, IBICA–WICT brings together researchers, engineers and practitioners whose work involves bio-inspired computing, computational intelligence and their applications in information security, real-world contexts, etc. Including contributions by authors from 25 countries, the book offers a valuable reference guide for all researchers, students and practitioners in the fields of Computer Science and Engineering.
Author |
: Howard R. Moskowitz |
Publisher |
: CRC Press |
Total Pages |
: 506 |
Release |
: 2009-06-24 |
ISBN-10 |
: 9781420065558 |
ISBN-13 |
: 1420065556 |
Rating |
: 4/5 (58 Downloads) |
Synopsis An Integrated Approach to New Food Product Development by : Howard R. Moskowitz
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Author |
: Hal MacFie |
Publisher |
: Elsevier |
Total Pages |
: 632 |
Release |
: 2007-06-30 |
ISBN-10 |
: 9781845693381 |
ISBN-13 |
: 1845693388 |
Rating |
: 4/5 (81 Downloads) |
Synopsis Consumer-Led Food Product Development by : Hal MacFie
Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. - Introduces the factors affecting consumer food choice - Explores issues such as sensory perception, culture and ethics - Analyses methods to understand food related attitudes