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Developing Food Products for Consumers with Specific Dietary Needs

Autorzy: Steve Osborn, Wayne Morley Wydawnictwo: Elsevier Science Data wydania: 2016 Język publikacji: Angielski Liczba stron: 304 Formaty publikacji: EAN: 9780081003404 ISBN: 9780081003404 Kategoria: Technology, engineering, agriculture Indeks wydawcy: 9780081003299 Nota bibliograficzna: -

Opis

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

Spis treści

  • 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
        • 1.2 - Policies and procedures 29
        • 1.1 - Product development process 29
        • 1.4 - HACCP 30
        • 1.3 - Labeling of samples 30
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