Download Developing Food Products for Consumers with Specific Dietary Needs Ebook PDF

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
A Book

by Steve Osborn,Wayne Morley

  • Publisher : Woodhead Publishing
  • Release : 2016-05-17
  • Pages : 298
  • ISBN : 0081003404
  • Language : En, Es, Fr & De
GET BOOK

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

Effect of Casein Imports on U.S. Dairy Industry

Effect of Casein Imports on U.S. Dairy Industry
Hearing Before the Subcommittee on Agricultural Production, Marketing, and Stabilization of Prices of the Committee on Agriculture, Nutrition, and Forestry, United States Senate, Ninety-sixth Congress, First Session, November 20, 1979

by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Production, Marketing, and Stabilization of Prices

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 136
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Developing New Food Products for a Changing Marketplace, Second Edition

Developing New Food Products for a Changing Marketplace, Second Edition
A Book

by Aaron L. Brody,John B. Lord

  • Publisher : CRC Press
  • Release : 2007-11-05
  • Pages : 616
  • ISBN : 1420004328
  • Language : En, Es, Fr & De
GET BOOK

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
A Book

by Lynn Frewer,Hans Van Trijp

  • Publisher : Woodhead Publishing
  • Release : 2006-12-22
  • Pages : 696
  • ISBN : 1845692500
  • Language : En, Es, Fr & De
GET BOOK

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

Food Product Development

Food Product Development
Maximizing Success

by Richard Earle,Allan Anderson

  • Publisher : CRC Press
  • Release : 2001-10-09
  • Pages : 256
  • ISBN : 9780849312090
  • Language : En, Es, Fr & De
GET BOOK

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.

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2011

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2011
Hearings Before a Subcommittee of the Committee on Appropriations, House of Representatives, One Hundred Eleventh Congress, Second Session

by United States. Congress. House. Committee on Appropriations Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies

  • Publisher : Unknown Publisher
  • Release : 2010
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2016

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2016
Hearings Before a Subcommittee of the Committee on Appropriations, House of Representatives, One Hundred Fourteenth Congress, First Session

by United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies

  • Publisher : Unknown Publisher
  • Release : 2015
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

New Food Product Development

New Food Product Development
From Concept to Marketplace

by Gordon W. Fuller

  • Publisher : CRC Press
  • Release : 1994-02-23
  • Pages : 304
  • ISBN : 9780849380020
  • Language : En, Es, Fr & De
GET BOOK

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 Product Development

Food Product Development
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Food Choice And The Consumer

Food Choice And The Consumer
A Book

by David W. Marshall

  • Publisher : Springer Science & Business Media
  • Release : 1995-12-31
  • Pages : 332
  • ISBN : 9780751402346
  • Language : En, Es, Fr & De
GET BOOK

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.

Federal Bar News

Federal Bar News
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1981
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Food Product Development: From Concept to the Marketplace

Food Product Development: From Concept to the Marketplace
A Book

by Ernst Graf,I. Sam Saguy

  • Publisher : Springer Science & Business Media
  • Release : 1990-10-31
  • Pages : 442
  • ISBN : 9780834216891
  • Language : En, Es, Fr & De
GET BOOK

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.

Product and Process Development in the Food Industry

Product and Process Development in the Food Industry
Selected Papers from the Symposium on Food Product and Process Development

by Mary D. Earle,Allan M. Anderson

  • Publisher : Harwood Academic Pub
  • Release : 1985
  • Pages : 295
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Bulletin

Bulletin
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1978
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Innovations in Food Labelling

Innovations in Food Labelling
A Book

by J Albert

  • Publisher : Elsevier
  • Release : 2014-01-23
  • Pages : 184
  • ISBN : 1845697596
  • Language : En, Es, Fr & De
GET BOOK

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

Provisional Indicative World Plan for Agricultural Development

Provisional Indicative World Plan for Agricultural Development
A Synthesis and Analysis of Factors Relevant to World, Regional and National Agricultural Development

by Food and Agriculture Organization of the United Nations

  • Publisher : Unknown Publisher
  • Release : 1970
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Journal

Journal
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Nutrition Education, 1972-73

Nutrition Education, 1972-73
Hearings ... Ninety-second Congress, Second Session-Ninety-third Congress, First Session

by United States. Congress. Senate. Select Committee on Nutrition and Human Needs

  • Publisher : Unknown Publisher
  • Release : 1973
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

DNS Alert

DNS Alert
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Proceedings, Western Hemisphere Nutrition Congress

Proceedings, Western Hemisphere Nutrition Congress
November 8-11, 1965, Chicago, Illinois

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 255
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK