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Developing Food Products For Consumers With Specific Dietary Needs

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Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs Book
Author : Steve Osborn,Wayne Morley
Publisher : Woodhead Publishing
Release : 2016-05-17
ISBN : 0081003404
Language : En, Es, Fr & De

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Book Description :

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

Non Equilibrium States and Glass Transitions in Foods

Non Equilibrium States and Glass Transitions in Foods Book
Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Release : 2016-11-10
ISBN : 0081003358
Language : En, Es, Fr & De

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Book Description :

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

The Microwave Processing of Foods

The Microwave Processing of Foods Book
Author : Marc Regier,Kai Knoerzer,Helmar Schubert
Publisher : Woodhead Publishing
Release : 2016-11-01
ISBN : 0081005318
Language : En, Es, Fr & De

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Book Description :

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Food Product Development

Food Product Development Book
Author : Richard Earle,Allan Anderson
Publisher : CRC Press
Release : 2001-10-09
ISBN : 9780849312090
Language : En, Es, Fr & De

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Book Description :

Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.

Developing New Food Products for a Changing Marketplace Second Edition

Developing New Food Products for a Changing Marketplace  Second Edition Book
Author : Aaron L. Brody,John B. Lord
Publisher : CRC Press
Release : 2007-11-05
ISBN : 1420004328
Language : En, Es, Fr & De

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Book Description :

Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry’s propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field. Navigate a Changeable Landscape Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. Meet the Demands of a Consumer Driven Market Continuing to offer the up-to-the-minute 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 further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologistTM in providing the basic recipe.

Understanding Consumers of Food Products

Understanding Consumers of Food Products Book
Author : Lynn Frewer,Hans Van Trijp
Publisher : Woodhead Publishing
Release : 2006-12-22
ISBN : 1845692500
Language : En, Es, Fr & De

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Book Description :

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

New Food Product Development

New Food Product Development Book
Author : Gordon W. Fuller
Publisher : CRC Press
Release : 1994-02-23
ISBN : 9780849380020
Language : En, Es, Fr & De

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Book Description :

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.

Food Choice And The Consumer

Food Choice And The Consumer Book
Author : David W. Marshall
Publisher : Springer Science & Business Media
Release : 1995-12-31
ISBN : 9780751402346
Language : En, Es, Fr & De

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Book Description :

This book should be of interest to senior technical and marketing management in the food industry; and academics in food science and technology, business studies, psychology, sociology and economics.

Design and Make It

Design and Make It  Book
Author : Tristram Shepard,Roy Jarratt,Hazel King
Publisher : Nelson Thornes
Release : 1998
ISBN : 9780748735129
Language : En, Es, Fr & De

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Book Description :

Each project will take 10-12 one-hour lessons, plus homework time. Pupils are given one or more of 8-10 sequential project sheets at one of two levels, appropriate to their ability/level targets. (See sample)Each sheet provides stimulus material and clear prompts for the pupils. These are organised under headings which correspond to the Attainment Target. (See sample)Corresponding template sheets, on which pupils can write and draw, have checklist prompts to help with gathering evidence to support the assessment. On Target: D&T can be used at the same time to help achieve a higher level. (See sample)At the end of the project, the teacher can use the assessment checklist grid to make an overall 'best fit' judgement which can be justified with reference to evidence from specific project sheets. (See sample)

Food Product Development From Concept to the Marketplace

Food Product Development  From Concept to the Marketplace Book
Author : Ernst Graf,I. Sam Saguy
Publisher : Springer Science & Business Media
Release : 1990-10-31
ISBN : 9780834216891
Language : En, Es, Fr & De

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Book Description :

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.

Innovations in Food Labelling

Innovations in Food Labelling Book
Author : J Albert
Publisher : Elsevier
Release : 2014-01-23
ISBN : 1845697596
Language : En, Es, Fr & De

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Book Description :

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets. Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics. An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location

New Protein Foods in Human Health

New Protein Foods in Human Health Book
Author : Fred H. Steinke,Doyle H. Waggle,Michel N. Volgarev
Publisher : CRC Press
Release : 1991-10-24
ISBN : 9780849369049
Language : En, Es, Fr & De

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Book Description :

This book is a compilation of recent research on the use of new food proteins to improve the economics, nutrition, and health of foods. The book places particular emphasis on the use of new plant protein sources in the diet, the development of new foods, and the modification of existing foods to improve human health. It also reviews potential sources of new protein foods, the use of soy proteins in foods, and new low-fat protein foods that can help prevent obesity and heart disease in people of all ages. The book is unique in its presentation of both western and Soviet research in protein foods. New Protein Foods in Human Health: Nutrition, Prevention, and Therapy is an important book for anyone involved in protein food research.

Food Analysis

Food Analysis Book
Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
Release : 2003-04-30
ISBN : 9780306474958
Language : En, Es, Fr & De

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Book Description :

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Documents

Documents Book
Author : Council of Europe: Parliamentary Assembly
Publisher : Council of Europe
Release : 2003-11-28
ISBN : 9789287151353
Language : En, Es, Fr & De

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Book Description :

Food Technology

Food Technology Book
Author : Jill Robinson
Publisher : Nelson Thornes
Release : 2001
ISBN : 9780748760848
Language : En, Es, Fr & De

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Book Description :

This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Marine Products for Healthcare

Marine Products for Healthcare Book
Author : Vazhiyil Venugopal
Publisher : CRC Press
Release : 2008-10-20
ISBN : 9781420052640
Language : En, Es, Fr & De

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Book Description :

Considered Mother Nature’s medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean discusses the importance of marine products as a source of nutraceuticals, food additives, and other useful ingredients in health protection and product formulation The book begins with a discussion of the general characteristics of functional foods and an overview of the functionality of marine fishery products. It includes detailed discussions on nutraceutical and other functional properties of their seafood components including proteins, bioactive peptides, polyunsaturated fatty acids, polysaccharides, chondroitin, carotenoids, minerals, and shell waste products. Other chapters examine the role of seaweeds as food supplements, additives, and bioactive compounds; microalgae and corals rich in nutrients, pigments, and therapeutic agents; and secondary metabolites of corals, particularly sponges, that have potential as lifesaving drugs. The book also explores recent developments in food fortification, packaging, and drug delivery systems with particular reference with marine ingredients and concludes with a delineation of the safety hazards posed by some marine products. The science of discovering health promoting compounds from marine sources and techniques for extracting and purifying these chemicals is advancing. More than just a review of the science and market base available for the development of marine nutraceutical/functional food, this book provides a greater understanding of how consumer attitude and legal concerns will impact the kind of products that can be made.

Phytochemicals as Bioactive Agents

Phytochemicals as Bioactive Agents Book
Author : Wayne R. Bidlack,Stanley T. Omaye,Mark S. Meskin,Debra K.W. Topham
Publisher : CRC Press
Release : 2000-03-16
ISBN : 9781566767880
Language : En, Es, Fr & De

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Book Description :

Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods. This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.

Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15 Book
Author : Peter A. Williams,Glyn O. Phillips
Publisher : Royal Society of Chemistry
Release : 2010
ISBN : 1847551998
Language : En, Es, Fr & De

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Book Description :

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.