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Developing food products for consumers with specific dietary needs / edited by Steve Osborn, Wayne Morley.

Osborn, Steve, (editor.). Morley, Wayne, (editor.).
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Electronic resources

Subject: Food.
Food industry and trade.
Food > Safety measures.
Genre: Electronic books.
Electronic books.

Record details

  • ISBN: 9780081003404
  • ISBN: 0081003404
  • ISBN: 0081003293
  • ISBN: 9780081003299
  • Physical Description: 1 online resource.
  • Publisher: Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016.

Content descriptions

General Note: Includes index.
Formatted Contents Note: Cover; Title Page; Copyright Page; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One -- Organization to allowfor development of foodsfor consumers with specificdietary needs; 1 -- Differences between standard food product development and development of foods for consumers with specific dietary ...; 1 -- Introduction; 1.1 -- Product development process; 1.2 -- Policies and procedures; 1.3 -- Labeling of samples; 1.4 -- HACCP; 1.5 -- Compromise; 2 -- People; 2.1 -- Experience and expertise; 2.2 -- Training
2.3 -- External experts and consultants3 -- Ingredients; 3.1 -- Suppliers; 3.2 -- Handling and storage; 3.3 -- Auditing; 4 -- Facilities; 4.1 -- Introduction; 4.2 -- Development kitchen; 4.2.1 -- Single facility for all products, "free-from" and standard; 4.2.2 -- Single "free-from" facility; 4.2.3 -- Single facility with dedicated "free-from" area; 4.3 -- Pilot plant; 4.4 -- Factory; 4.4.1 -- Dedicated production lines; 4.4.2 -- Time-separated production; 4.4.3 -- Segregated production; 4.5 -- Auditing; 4.6 -- Codes of practice and policies; 5 -- Testing; 5.1 -- Introduction; 5.2 -- Sensory and consumer testing
5.3 -- Physical testing5.4 -- Chemical testing; 5.5 -- Microbiological testing; 6 -- Storage, stability, and shelf life; 6.1 -- Introduction; 6.2 -- Frozen products; 6.3 -- Chilled products; 6.4 -- Ambient products; 2 -- Health beneficial consumer products-status and trends; 1 -- The past-the era of functional foods; 1.1 -- Market needs today; 1.2 -- Consumer's interest for health; 1.3 -- The industry approaches-successes and failures; 2 -- Trends and their viability; 3 -- Today-the nutritional and health claim trends or fads; 3.1 -- The global consumer needs; 3.1.1 -- Food and drink for the elderly
3.1.2 -- Raw foods-clear label-natural foods3.1.3 -- Food and drinks to reduce disease risks; 3.1.4 -- Optimizing breakfast and performance on the Go; 3.1.5 -- Children's needs outside mealtime; 3.2 -- Consumer's knowledge and health claims; 4 -- Discovery, innovation, and category makers; 4.1 -- Adaptogens; 4.2 -- Cognitive support foods and drinks; 4.3 -- Wholesome nutrition-seaweed; 4.4 -- Functional joint drinks; 4.5 -- Veggie and immune booster drinks; 4.6 -- Men's health-specific needs; 5 -- The future of our foods-transparent, natural, and convenient; 5.1 -- Transparency and trust-exclusion diets
5.2 -- Personalized nutrition and supplements5.3 -- Tribe consumers; References; 3 -- Organizational structure and business and technology strategy of food companies to optimize development of foods fo...; 1 -- Introduction; 1.1 -- Dietary need versus dietary choice; 2 -- Business vision and strategy; 3 -- Innovation management; 4 -- Focus on: product and process innovation; 4.1 -- Product development processes; 4.2 -- A management framework for NPD-"doing the right things"; 4.3 -- The technology roadmap-a suggested management framework for NPD; 4.4 -- Creating and living with a technology roadmap
4.4.1 -- Get the right people together
Summary, etc.: Annotation '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.
Source of Description Note: Online resource; title from PDF title page (ScienceDirect, viewed June 6, 2016).

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