Developing Food Products For Consumers With Specific Dietary Needs
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| Author | : Steve Osborn |
| Publisher | : Woodhead Publishing |
| Total Pages | : 304 |
| Release | : 2016-05-17 |
| Genre | : Technology & Engineering |
| ISBN | : 0081003404 |
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
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 192 |
| Release | : 2010-11-29 |
| Genre | : Medical |
| ISBN | : 0309158834 |
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.
| Author | : Fadi Aramouni |
| Publisher | : DEStech Publications, Inc |
| Total Pages | : 392 |
| Release | : 2014-08-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1605951129 |
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.
| Author | : Maurice O'Sullivan |
| Publisher | : Woodhead Publishing |
| Total Pages | : 372 |
| Release | : 2016-09-16 |
| Genre | : Technology & Engineering |
| ISBN | : 0081003579 |
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. - Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately - Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business - Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations - Investigates how the application of sensory analysis can improve new product development including packaging optimization
| Author | : Ajith Abraham |
| Publisher | : Springer Nature |
| Total Pages | : 951 |
| Release | : 2023-03-27 |
| Genre | : Technology & Engineering |
| ISBN | : 3031274997 |
This book highlights recent research on bio-inspired computing and its various innovative applications in information and communication technologies. It presents 85 high-quality papers from the 13th International Conference on Innovations in Bio-Inspired Computing and Applications (IBICA 2022) and 12th World Congress on Information and Communication Technologies (WICT 2022), which was held online during 15–17 December 2022. As a premier conference, IBICA–WICT brings together researchers, engineers and practitioners whose work involves bio-inspired computing, computational intelligence and their applications in information security, real-world contexts, etc. Including contributions by authors from 25 countries, the book offers a valuable reference guide for all researchers, students and practitioners in the fields of Computer Science and Engineering.
| Author | : Elevina E. Pérez Sira |
| Publisher | : Bentham Science Publishers |
| Total Pages | : 272 |
| Release | : 2021-10-05 |
| Genre | : Medical |
| ISBN | : 9814998079 |
Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group. The book covers a diverse range of patient groups that have special nutritional requirements including the elderly, athletes, vegetarians, diabetics and phenylketonurics to name a few. Diets for individuals affected by specific diseases such as celiac disease, autism, dyslipidemia, and COVID-19 are also recommended. Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area. Key Features: - 9 chapters organized into a simple reader-friendly format - guidelines for patient groups on lifestyle - information for patient groups based on different clinically relevant diseases (including COVID-19) - information about general concepts and clinical research - references for further reading.
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 180 |
| Release | : 2012-01-30 |
| Genre | : Medical |
| ISBN | : 0309218233 |
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
| Author | : Cindy Beeren |
| Publisher | : Woodhead Publishing |
| Total Pages | : 300 |
| Release | : 2019-06-18 |
| Genre | : Technology & Engineering |
| ISBN | : 008100933X |
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. - Completely revised and updated with an overview of the latest developments in salt reduction - Presents guidelines to help with reducing salt in specific product groups - Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age - Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction
| Author | : Rosane F. Schwan |
| Publisher | : CRC Press |
| Total Pages | : 649 |
| Release | : 2024-11-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0429754396 |
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
| Author | : Bhesh Bhandari |
| Publisher | : Woodhead Publishing |
| Total Pages | : 516 |
| Release | : 2016-11-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0081003358 |
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
