Developing Food Products for Consumers with Specific Dietary Needs

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

Cover 2
Title Page 5
Copyright Page 6
Contents 7
List of contributors 11
Woodhead Publishing Series in Food Science, Technology and Nutrition 13
Preface 25
Part One - Organization to allowfor development of foodsfor consumers with specificdietary needs 27
- 1 - Differences between standard food product development and development of foods for consumers with specific dietary ... 29
  - 1 - Introduction 29
    - 1.1 - Product development process 29
    - 1.2 - Policies and procedures 29
    - 1.3 - Labeling of samples 30
    - 1.4 - HACCP 30

Cover 2
Title Page 5
Copyright Page 6
Contents 7
List of contributors 11
Woodhead Publishing Series in Food Science, Technology and Nutrition 13
Preface 25
Part One - Organization to allowfor development of foodsfor consumers with specificdietary needs 27
- 1 - Differences between standard food product development and development of foods for consumers with specific dietary ... 29
  - 1 - Introduction 29
    - 1.1 - Product development process 29
    - 1.2 - Policies and procedures 29
    - 1.3 - Labeling of samples 30
    - 1.4 - HACCP 30
    - 1.5 - Compromise 31
  - 2 - People 31
    - 2.2 - Training 31
    - 2.3 - External experts and consultants 31
    - 2.1 - Experience and expertise 31
  - 3 - Ingredients 32
    - 3.3 - Auditing 32
    - 3.1 - Suppliers 32
    - 3.2 - Handling and storage 32
  - 4 - Facilities 33
    - 4.2 - Development kitchen 33
      - 4.2.1 - Single facility for all products, “free-from” and standard 33
      - 4.2.2 - Single “free-from” facility 33
      - 4.2.3 - Single facility with dedicated “free-from” area 34
    - 4.1 - Introduction 33
    - 4.3 - Pilot plant 34
    - 4.4 - Factory 34
      - 4.4.1 - Dedicated production lines 35
      - 4.4.2 - Time-separated production 35
      - 4.4.3 - Segregated production 35
    - 4.5 - Auditing 35
    - 4.6 - Codes of practice and policies 36
  - 5 - Testing 36
    - 5.1 - Introduction 36
    - 5.2 - Sensory and consumer testing 36
    - 5.3 - Physical testing 37
    - 5.4 - Chemical testing 37
    - 5.5 - Microbiological testing 38
  - 6 - Storage, stability, and shelf life 38
    - 6.1 - Introduction 38
    - 6.2 - Frozen products 39
    - 6.3 - Chilled products 39
    - 6.4 - Ambient products 39
  - 2 - Health beneficial consumer products—status and trends 41
    - 1 - The past—the era of functional foods 42
      - 1.1 - Market needs today 42
      - 1.2 - Consumer’s interest for health 43
      - 1.3 - The industry approaches—successes and failures 43
    - 2 - Trends and their viability 51
    - 3 - Today—the nutritional and health claim trends or fads 52
      - 3.1 - The global consumer needs 53
        
        3.1.1 - Food and drink for the elderly 53
        
        3.1.2 - Raw foods—clear label—natural foods 54
        
        3.1.3 - Food and drinks to reduce disease risks 56
        
        3.1.4 - Optimizing breakfast and performance on the Go 57
        
        3.1.5 - Children’s needs outside mealtime 58
      - 3.2 - Consumer’s knowledge and health claims 60
    - 4 - Discovery, innovation, and category makers 60
      - 4.1 - Adaptogens 61
      - 4.2 - Cognitive support foods and drinks 62
      - 4.3 - Wholesome nutrition—seaweed 62
      - 4.5 - Veggie and immune booster drinks 63
      - 4.4 - Functional joint drinks 63
      - 4.6 - Men’s health—specific needs 64
    - 5 - The future of our foods—transparent, natural, and convenient 65
      - 5.1 - Transparency and trust—exclusion diets 65
      - 5.3 - Tribe consumers 66
      - 5.2 - Personalized nutrition and supplements 66
    - References 67
  - 3 - Organizational structure and business and technology strategy of food companies to optimize development of foods fo... 69
    - 1 - Introduction 69
      - 1.1 - Dietary need versus dietary choice 69
    - 2 - Business vision and strategy 70
    - 3 - Innovation management 72
    - 4 - Focus on: product and process innovation 72
      - 4.1 - Product development processes 72
      - 4.2 - A management framework for NPD—“doing the right things” 73
      - 4.3 - The technology roadmap—a suggested management framework for NPD 73
      - 4.4 - Creating and living with a technology roadmap 74
        
        4.4.1 - Get the right people together 74
        
        4.4.2 - Define the current state and possible future states 75
        
        4.4.3 - How are we going to get there? 75
      - 5 - Focus on: marketing innovation 75
        
        5.1 - Case study—Quorn™ 76
      - 6 - Focus on: organizational innovation—organizational structure and development 77
        
        6.1 - Senior management buy-in 77
        
        6.2 - Cross-functional working 78
        
        6.3 - Training 78
      - 7 - Considerations for a robust new product development process 79
        
        7.1 - Project management—linear organic versus agile 79
        
        7.2 - KPIs, scorecards, and measuring partnership health 80
        
        7.3 - Innovation and sustainability—lifecycle analysis and eco innovation 81
        
        7.4 - Appropriability regime 82
      - 8 - Supply chain management 82
      - 9 - Technical management 83
        
        9.2 - Risk assessment 84
        
        9.3 - Legislation and labeling 84
        
        9.1 - Supplier management 84
        
        9.5 - Crisis management 85
        
        9.4 - Certification 85
        
        9.6 - Case study: dairy-free chocolate bar case study 86
      - 10 - Future trends/conclusion 86
      - References 87
      - Further reading 88
    - 4 - Commercialization of foods for customers with specific dietary needs 89
      - 1 - Ingredient selection 89
      - 2 - Communication 92
      - Product development 102
    - Part Two - Case studies in developingfoods for consumers withspecific dietary needs 105
      - 5 - Developing food products for consumers with low sodium/salt requirements 107
        
        1 - The relationship between salt and sodium 107
        
        2 - Sodium and dietary intake 107
        
        3 - Sodium and processed food targets 108
        
        4 - Sodium and consumer information 108
        
        4.1 - Consumer information—new initiatives 109
        
        5 - Sodium and reformulation challenges 110
        
        6 - Taste and flavor 113
        
        6.2 - Modifying taste perception 114
        
        6.3 - Taste enhancers 114
        
        6.1 - Reducing salt by stealth 114
        
        6.4 - Multisensory approach 115
        
        6.5 - Changing food matrix 115
        
        6.6 - Minerals 115
        
        7 - Preservation 116
        
        7.1 - Alternative chloride salts 119
        
        8 - Function—maintaining texture 120
        
        9 - How to approach reformulation 121
        
        9.1 - Decision process 121
        
        10 - Conclusion and future trends 127
        
        References 128
        
        Further reading: practical strategies, commercial salt replacers, and case studies 131
      - 6 - Developing food products for customers with low fat and low saturated fat requirements: dairy and meat products 133
        
        1 Health and nutritional effects of fat in the diet 133
        
        1.1 Types of fats 133
        
        1.2 Calorie content 134
        
        1.3 Cardiovascular disease risk 135
        
        2 Health and nutritional effects of saturated fat in the diet 135
        
        3 Dairy products with low total fat and/or low saturated fat 138
        
        3.1 Composition of milk fat 138
        
        3.2 Modifying the level of saturates in milk fat 139
        
        3.3 Milk 140
        
        3.4 Butter, margarines, and spreads 141
        
        3.5 Cheese 143
        
        3.6 Yogurts 144
        
        4 Meat products with low total fat and/or low saturated fat 144
        
        4.1 Fatty acid composition of meats from different animals 144
        
        4.2 Effect of cut of meat on fatty acid composition 146
        
        4.3 Effect of diet on fatty acid composition 147
        
        4.4 Effect of improved butchery methods on total fat content 148
        
        4.5 Processed meats (sausages and burgers) 149
        
        5 Future developments 150
        
        5.2 Meat 151
        
        5.1 Dairy 151
        
        References 151
        
        Further reading 154
      - 7 - Developing food products for customers with lowfat and low saturated fat requirements: processed foods 155
        
        1 - Introduction 155
        
        2 - Bakery products with low total fat and/or low saturated fat 155
        
        2.1 - Fats used in bakery products 155
        
        2.2 - Pastry 156
        
        2.3 - Biscuits 158
        
        2.4 - Cakes 161
        
        2.5 - Bread 161
        
        3 - Confectionery products with low total fat and/or low saturated fat 162
        
        3.1 - Requirements of fats used in confectionery products 163
        
        3.2 - Reduction of total fat and saturates in chocolate and compound coatings 165
        
        3.3 - Reductions of total fat and saturates in confectionery fillings 168
        
        4 - Snack products with low total fat and/or low saturated fat 170
        
        4.1 - Reducing oil uptake during frying 170
        
        4.2 - Reducing saturated fat content of fried snacks 171
        
        5 - Ice cream with low total fat and/or low saturated fat 174
        
        6 - Future developments 176
        
        6.1 - Bakery 176
        
        6.3 - Snacks 177
        
        6.4 - Ice cream 177
        
        6.2 - Confectionery 177
        
        References 178
        
        Further reading 180
      - 8 - Developing food products for customers following a low sugar diet, including low sucrose, low fructose, and low lac... 181
        
        1 - Introduction 181
        
        2 - The multiple functions of sugars in product development 182
        
        3 - Consideration in formulating foods for low sucrose diets 182
        
        3.1 - Flavor 182
        
        3.3 - Texture 183
        
        3.2 - Color 183
        
        3.4 - Preservation 184
        
        3.5 - Freezing point depression 184
        
        4 - Low fructose diets 185
        
        4.1 - Considerations in formulating low fructose foods 186
        
        5 - Low lactose diets 187
        
        6 - Alternatives to sucrose, fructose, and lactose 188
        
        6.1 - Sweeteners 188
        
        6.1.1 - High intensity sweeteners 189
        
        6.1.2 - Bulk sweeteners: polyols 190
        
        6.1.3 - Other bulk sweeteners 191
        
        6.2 - Preservatives 192
        
        7 - Technological solutions 193
        
        8 - Future trends/conclusion 194
        
        References 195
      - 9 - Developing food products, which help consumers to lower their cholesterol level 199
        
        1 - Introduction 199
        
        1.1 - What is cholesterol and what is a healthy level? 199
        
        1.3 - How diet can affect cholesterol level and heart health 202
        
        1.2 - Cholesterol and heart health 202
        
        2 - Key nutrition factors to consider when developing cholesterol lowering products 204
        
        2.1 - Saturated fats and Trans fats 204
        
        2.2 - Polyunsaturated fat and monounsaturated fats 205
        
        2.3 - Calorie intake 206
        
        2.4 - Cholesterol intake 207
        
        2.5 - Folate, B6, and B12 207
        
        2.7 - Dietary fiber 208
        
        2.6 - Fish oil/Omega-3 208
        
        2.8 - Sodium, potassium, and calcium 209
        
        3 - Food ingredients for formulating foods for consumers who wish to lower their cholesterol level 210
        
        3.3 - Plant sterols and stanols 210
        
        3.1 - Soy protein 210
        
        3.2 - Oats 210
        
        3.6 - Guar gum 212
        
        3.4 - Fish/fish oil 212
        
        3.7 - Pectin 212
        
        3.5 - Nuts 212
        
        3.8 - Chitosan 213
        
        4 - Developing food products which help lower cholesterol levels 213
        
        4.1 - Consumer issues to consider 213
        
        4.2 - Regulatory and claims issues to consider 214
        
        4.2.1 - Japan and China 215
        
        4.2.2 - USA 215
        
        4.2.3 - Europe 216
        
        5 - Examples of food products which are marketed for cholesterol lowering 217
        
        6 - Future trends and opportunities 218
        
        7 - Conclusions 219
        
        References 219
        
        10 - Developing food products for consumers on a gluten-free diet 227
        
        1 - Coeliac disease and the gluten-free sector 227
        
        2 - The gluten-free label 228
        
        3 - Why it is challenging to produce gluten-free 229
        
        4 - Formulation of gluten-free products 230
        
        4.2 - Developing gluten-free breads 231
        
        4.1 - Ingredients used in gluten-free formulations 231
        
        4.3 - Other gluten-free products 232
        
        4.3.1 - Gluten-free pasta 232
        
        4.3.2 - Gluten-free biscuits and cakes 233
        
        4.3.3 - Gluten-free beer and other beverages 234
        
        4.4 - Nutritional improvement of gluten-free products 234
        
        5 - Quality assurance in the factory 236
        
        6 - Conclusion and future trends 236
        
        References 237
        
        11 - Developing food products for consumers concerned with physical activity, sports, and fitness 241
        
        1 - Introduction 241
        
        2 - The consumer 242
        
        3 - Training, recovery, and nutrition—Will Beauchamp 245
        
        3.1 - Training strategy 245
        
        3.1.5 - Technique and balance 245
        
        3.1.3 - Recovery runs 245
        
        3.1.1 - Interval training 245
        
        3.1.4 - Strength and conditioning 245
        
        3.1.2 - Tempo run 245
        
        3.1.6 - Crosstraining 246
        
        3.3 - Recovery 246
        
        3.4 - Nutrition strategy 246
        
        3.2 - Heart rate training 246
        
        4 - Training, recovery, and nutrition: Karla Drew—athletics 247
        
        4.1 - Typical training week 247
        
        4.2 - Recovery 248
        
        5 - Before, during, after …… 249
        
        6 - Why? 250
        
        7 - What 251
        
        7.1 - Protein 251
        
        8 - When 252
        
        10 - How much 253
        
        11 - How 253
        
        11.1 - Carbohydrates 254
        
        11.2 - The role of carbohydrates/sugars 254
        
        11.4 - EFSA 255
        
        11.3 - Sweeteners 255
        
        11.7 - Minerals 256
        
        11.5 - Vitamins 256
        
        11.6 - Vitamin D 256
        
        11.8 - Calcium 257
        
        9 - With what 253
        
        12 - Fats and fiber 257
        
        12.1 - Hydration 258
        
        13 - Considerations of ingredients for use in sports nutrition 258
        
        13.1 - Tart cherry juice 258
        
        13.4 - Tea 259
        
        13.2 - Blackcurrant 259
        
        13.5 - Turmeric 259
        
        13.3 - Beetroot juice 259
        
        13.6 - Omega-3 containing foods/supplements 260
        
        13.7 - Probiotics 260
        
        13.8 - Resveratrol 260
        
        14 - Commercial and practical considerations 260
        
        15 - Conclusion 261
        
        References 261
        
        12 - Developing organic, fairtrade, and ethically produced products 267
        
        1 - An introduction to ethical foods 267
        
        1.1 - Historical perspectives 267
        
        1.2 - Defining ethical and organic foods 268
        
        1.3 - State of the market 268
        
        1.4 - Trends and drivers 269

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