Developing Food Products for Consumers with Specific Dietary Needs Book

Developing Food Products for Consumers with Specific Dietary Needs


  • Author : Steve Osborn
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-17
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9780081003404

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Developing Food Products for Consumers with Specific Dietary Needs Excerpt :

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 cus

Non Equilibrium States and Glass Transitions in Foods Book

Non Equilibrium States and Glass Transitions in Foods


  • Author : Bhesh R. Bhandari
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-10
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9780081003350

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Non Equilibrium States and Glass Transitions in Foods Excerpt :

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

Providing Healthy and Safe Foods As We Age Book

Providing Healthy and Safe Foods As We Age


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-11-29
  • Genre: Medical
  • Pages : 192
  • ISBN 10 : 9780309158831

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Providing Healthy and Safe Foods As We Age Excerpt :

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Advances in Food Traceability Techniques and Technologies Book

Advances in Food Traceability Techniques and Technologies


  • Author : Montserrat Espiñeira
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-18
  • Genre: Technology & Engineering
  • Pages : 402
  • ISBN 10 : 9780081003213

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Advances in Food Traceability Techniques and Technologies Excerpt :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Methods for Developing New Food Products Book

Methods for Developing New Food Products


  • Author : Fadi Aramouni
  • Publisher : DEStech Publications, Inc
  • Release Date : 2014-08-22
  • Genre: Technology & Engineering
  • Pages : 392
  • ISBN 10 : 9781605951126

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Methods for Developing New Food Products Excerpt :

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Food Formulation Book

Food Formulation


  • Author : Shivani Pathania
  • Publisher : John Wiley & Sons
  • Release Date : 2021-03-15
  • Genre: Technology & Engineering
  • Pages : 340
  • ISBN 10 : 9781119614746

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Food Formulation Excerpt :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food

Functional Bakery Products  Novel Ingredients and Processing Technology for Personalized Nutrition Book

Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2022-05-17
  • Genre: Technology & Engineering
  • Pages : 338
  • ISBN 10 : 9780323855587

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Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition Excerpt :

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

Front of Package Nutrition Rating Systems and Symbols Book
Score: 4
From 1 Ratings

Front of Package Nutrition Rating Systems and Symbols


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-12-21
  • Genre: Medical
  • Pages : 140
  • ISBN 10 : 0309186528

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Front of Package Nutrition Rating Systems and Symbols Excerpt :

The federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor. In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.

Understanding Consumers of Food Products Book

Understanding Consumers of Food Products


  • Author : Lynn Frewer
  • Publisher : Woodhead Publishing
  • Release Date : 2006-12-22
  • Genre: Technology & Engineering
  • Pages : 696
  • ISBN 10 : 9781845692506

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Understanding Consumers of Food Products Excerpt :

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

Industry as a Partner for Sustainable Development Book

Industry as a Partner for Sustainable Development


  • Author : Anonim
  • Publisher : UNEP/Earthprint
  • Release Date : 2002
  • Genre: Beverage industry
  • Pages : 68
  • ISBN 10 : 9789280721850

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Industry as a Partner for Sustainable Development Excerpt :

In February 2001 UNEP, in partnership with a variety of industry associations and organizations launched a reporting initiative to gauge progress by the private sector towards sustainable development. This effort contributes to the wider review of progress with the implementation of Agenda 21, under the framework of the World Summit on Sustainable Development. These volumes present sectoral reports on the progress towards sustainable development.

Improving America s Diet and Health Book
Score: 3
From 1 Ratings

Improving America s Diet and Health


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 1991-01-01
  • Genre: Medical
  • Pages : 256
  • ISBN 10 : 9780309041393

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Improving America s Diet and Health Excerpt :

Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of societyâ€"government, the private sector, the health professions, the education communityâ€"that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.

LEAA Reauthorization Book

LEAA Reauthorization


  • Author : United States. Congress. House. Committee on the Judiciary. Subcommittee on Crime
  • Publisher : Unknown
  • Release Date : 1981
  • Genre: Uncategoriezed
  • Pages : 1262
  • ISBN 10 : STANFORD:36105119582752

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An Integrated Approach to New Food Product Development Book

An Integrated Approach to New Food Product Development


  • Author : Howard R. Moskowitz
  • Publisher : CRC Press
  • Release Date : 2009-06-24
  • Genre: Technology & Engineering
  • Pages : 503
  • ISBN 10 : 9781420065558

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An Integrated Approach to New Food Product Development Excerpt :

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Excel Senior High School Book

Excel Senior High School


  • Author : Donna Kerr
  • Publisher : Pascal Press
  • Release Date : 2004
  • Genre: Food industry and trade
  • Pages : 186
  • ISBN 10 : 1741250749

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Excel Senior High School Excerpt :

Methods in Consumer Research  Volume 2 Book

Methods in Consumer Research Volume 2


  • Author : Gaston Ares
  • Publisher : Woodhead Publishing
  • Release Date : 2018-01-02
  • Genre: Technology & Engineering
  • Pages : 478
  • ISBN 10 : 9780081017449

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Methods in Consumer Research Volume 2 Excerpt :

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout Identifies how to design research for special populations, including children, the elderly and low-income consumers Discusses sensitivity to cross-cultural populations and emerging markets Includes research design for food, cosmetic and household products Highlights both psychological and physiological consumer measurements