Developing Food Products for Consumers with Specific Dietary Needs

✍ Scribed by Steve Osborn, Wayne Morley

• Publisher: Woodhead Publishing
• Year: 2016
• Tongue: English
• Leaves: 287
• Series: Woodhead Publishing in food science technology and nutrition no. 300
• Edition: 1
• Category: Library

✦ Synopsis

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

✦ Table of Contents

Content:
Front matter,Copyright,List of contributors,Woodhead Publishing Series in Food Science, Technology and Nutrition,PrefaceEntitled to full textPart One: Organization to allow for development of foods for consumers with specific dietary needs1 - Differences between standard food product development and development of foods for consumers with specific dietary needs, Pages 3-13, Wayne Morley
2 - Health beneficial consumer products—status and trends, Pages 15-42, Karin Elisa Nielsen
3 - Organizational structure and business and technology strategy of food companies to optimize development of foods for consumers with specific dietary needs, Pages 43-62, Naomi Diaz-Osborn, Steve Osborn
4 - Commercialization of foods for customers with specific dietary needs, Pages 63-77, Jo Sweetman
5 - Developing food products for consumers with low sodium/salt requirements, Pages 81-105, Helen Mitchell
6 - Developing food products for customers with low fat and low saturated fat requirements: dairy and meat products, Pages 107-128, Geoff Talbot
7 - Developing food products for customers with low fat and low saturated fat requirements: processed foods, Pages 129-154, Geoff Talbot
8 - Developing food products for customers following a low sugar diet, including low sucrose, low fructose, and low lactose diets, Pages 155-171, Rachel Wilson
9 - Developing food products, which help consumers to lower their cholesterol level, Pages 173-199, Kevin Povey
10 - Developing food products for consumers on a gluten-free diet, Pages 201-214, Anastasios Koidis
11 - Developing food products for consumers concerned with physical activity, sports, and fitness, Pages 215-239, Lynwen Harrison, Rachel Smith
12 - Developing organic, fairtrade, and ethically produced products, Pages 241-266, Nathan Gray
Index, Pages 267-278

✦ Subjects

Food;Food industry and trade;Food;Safety measures;TECHNOLOGY & ENGINEERING;Food Science