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Developing Food Products for Consumers with Specific Dietary Needs
As a best practice approach to developing foods for customers with specific dietary needs, this book explains the process of creating products for those whose specific dietary needs have emerged in recent decades due to the growth in medical conditions related to food intake
Steve Osborn (Edited by), Wayne Morley (Edited by)
9780081003299, Elsevier Science
Hardback, published 13 May 2016
298 pages
22.9 x 15.1 x 2.3 cm, 0.44 kg
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.
Part I: Organization to allow for development of foods for customers with specific dietary needs 1. Differences between standard food product development and development of foods for customers with specific dietary needs 2. Techniques for the sensory and consumer assessments of products for customers with specific dietary needs 3. Market trends in products for customers with specific dietary needs 4. Organizational structure and business and technology strategy of food companies to maximize development of foods for customers with specific dietary needs 5. Opportunities for collaboration between companies in other sectors and food companies in developing foods for customers with specific dietary needs 6. Commercialization of foods for customers with specific dietary needs 7. Manufacturing and distribution of foods for customers with specific dietary needs 8. Retailing of foods for customers with specific dietary needs 9. Monitoring and evaluating the success of foods developed for customers with specific dietary needs Part II: Case studies in developing foods for customers with specific dietary needs 12. Developing food products for customers with low sodium/salt requirements 13. Developing food products for customers with low fat requirements 14. Developing food products for customers following a low carbohydrate diet, including low fructose, low sucrose and low lactose diet 15. Developing food products for customers with low calorie requirements 16. Developing food products for customers with low cholesterol requirements 17. Developing food products for customers on a gluten free diet 18. Developing food products for customers following a high protein diet 19. Development of foods for consumers following a low-protein diet 20. Developing food products for customers with a specific food allergy 21. Developing food products for customers following a belief based diet 22. Developing food products for consumers concerned with physical activity, sports and fitness 23. Developing food products for customers following a vegetarian diet 24. Developing food products for customers following a vegan diet 25. Developing food products for customers following an organic food diet 26. Development of foods for consumers with fair trade and animal welfare concerns Part III: Conclusions 27. Conclusions and future trends on food product development for customers with specific dietary needs
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
