Developing food products for consumers with specific dietary needs /

Annotation

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Osborn, Steve (Editor ), Morley, Wayne (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 300.
Temas:
Food.
Food industry and trade.
Food > Safety measures.
Aliments.
Aliments > S�ecurit�e > Mesures.
food.
TECHNOLOGY & ENGINEERING > Food Science.
Food
Food industry and trade
Food > Safety measures
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover; Title Page; Copyright Page; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One
  • Organization to allowfor development of foodsfor consumers with specificdietary needs; 1
  • Differences between standard food product development and development of foods for consumers with specific dietary ... ; 1
  • Introduction; 1.1
  • Product development process; 1.2
  • Policies and procedures; 1.3
  • Labeling of samples; 1.4
  • HACCP; 1.5
  • Compromise; 2
  • People; 2.1
  • Experience and expertise; 2.2
  • Training
  • 2.3
  • External experts and consultants3
  • Ingredients; 3.1
  • Suppliers; 3.2
  • Handling and storage; 3.3
  • Auditing; 4
  • Facilities; 4.1
  • Introduction; 4.2
  • Development kitchen; 4.2.1
  • Single facility for all products, "free-from" and standard; 4.2.2
  • Single "free-from" facility; 4.2.3
  • Single facility with dedicated "free-from" area; 4.3
  • Pilot plant; 4.4
  • Factory; 4.4.1
  • Dedicated production lines; 4.4.2
  • Time-separated production; 4.4.3
  • Segregated production; 4.5
  • Auditing; 4.6
  • Codes of practice and policies; 5
  • Testing; 5.1
  • Introduction; 5.2
  • Sensory and consumer testing
  • 5.3
  • Physical testing5.4
  • Chemical testing; 5.5
  • Microbiological testing; 6
  • Storage, stability, and shelf life; 6.1
  • Introduction; 6.2
  • Frozen products; 6.3
  • Chilled products; 6.4
  • Ambient products; 2
  • Health beneficial consumer products-status and trends; 1
  • The past-the era of functional foods; 1.1
  • Market needs today; 1.2
  • Consumer's interest for health; 1.3
  • The industry approaches-successes and failures; 2
  • Trends and their viability; 3
  • Today-the nutritional and health claim trends or fads; 3.1
  • The global consumer needs; 3.1.1
  • Food and drink for the elderly
  • 3.1.2
  • Raw foods-clear label-natural foods3.1.3
  • Food and drinks to reduce disease risks; 3.1.4
  • Optimizing breakfast and performance on the Go; 3.1.5
  • Children's needs outside mealtime; 3.2
  • Consumer's knowledge and health claims; 4
  • Discovery, innovation, and category makers; 4.1
  • Adaptogens; 4.2
  • Cognitive support foods and drinks; 4.3
  • Wholesome nutrition-seaweed; 4.4
  • Functional joint drinks; 4.5
  • Veggie and immune booster drinks; 4.6
  • Men's health-specific needs; 5
  • The future of our foods-transparent, natural, and convenient; 5.1
  • Transparency and trust-exclusion diets
  • 5.2
  • Personalized nutrition and supplements5.3
  • Tribe consumers; References; 3
  • Organizational structure and business and technology strategy of food companies to optimize development of foods fo ... ; 1
  • Introduction; 1.1
  • Dietary need versus dietary choice; 2
  • Business vision and strategy; 3
  • Innovation management; 4
  • Focus on: product and process innovation; 4.1
  • Product development processes; 4.2
  • A management framework for NPD-"doing the right things"; 4.3
  • The technology roadmap-a suggested management framework for NPD; 4.4
  • Creating and living with a technology roadmap
  • 4.4.1
  • Get the right people together

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