Developing Food Products for Consumers with Specific Dietary Needs:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier WP Woodhouse Publishing
[2016]
|
| Schriftenreihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition
300 |
| Online-Zugang: | FFW01 URL des Erstveröffentlichers Inhaltsverzeichnis |
| Beschreibung: | 1 Online-Ressource (XXIV, 278 Seiten) Illustrationen |
| ISBN: | 9780081003404 |
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Datensatz im Suchindex
| _version_ | 1804176409665470464 |
|---|---|
| adam_text | Titel: Developing food products for consumers with specific dietary needs
Autor: Morley, Wayne
Jahr: 2016
Contents
List of contributors ix
Wood head Publishing Series in Food Science, Technology and Nutrition xi
Preface xxiii
Part One Organization to allow for development
of foods for consumers with specific dietary needs 1
1 Differences between standard food product development
and development of foods for consumers with specific dietary needs 3
Wayne Morley
1 Introduction 3
2 People 5
3 Ingredients 6
4 Facilities 7
5 Testing 10
6 Storage, stability, and shelf life 12
2 Health beneficial consumer products—status and trends 15
Karin Elisa Nielsen
1 The past—the era of functional foods 16
2 Trends and their viability 25
3 Today—the nutritional and health claim trends or fads 26
4 Discovery, innovation, and category makers 34
5 The future of our foods—transparent, natural, and convenient 39
References 41
3 Organizational structure and business and technology strategy
of food companies to optimize development of foods
for consumers with specific dietary needs 43
Naomi Diaz-Osborn, Steve Osborn
1 Introduction 43
2 Business vision and strategy 44
3 Innovation management 46
4 Focus on: product and process innovation 46
5 Focus on: marketing innovation 49
6 Focus on: organizational innovation—organizational structure
and development 51
vi
Contents
7 Considerations for a robust new product development process
8 Supply chain management
9 Technical management
10 Future trends/conclusion
References
Further reading
4 Commercialization of foods for customers with specific dietary needs
Jo Sweetman
1 Ingredient selection
2 Communication
Product development
Part Two Case studies in developing foods for consumers
with specific dietary needs
5 Developing food products for consumers with low sodium/salt
requirements
Helen Mitchell
1 The relationship between salt and sodium
2 Sodium and dietary intake
3 Sodium and processed food targets
4 Sodium and consumer information
5 Sodium and reformulation challenges
6 Taste and flavor
7 Preservation
8 Function—maintaining texture
9 How to approach reformulation
10 Conclusion and future trends
References
Further reading: practical strategies,
commercial salt replacers, and case studies
6 Developing food products for customers with low fat
and low saturated fat requirements: dairy and meat products
Geoff Talbot
1 Health and nutritional effects of fat in the diet
2 Health and nutritional effects of saturated fat in the diet
3 Dairy products with low total fat and/or low saturated fat
4 Meat products with low total fat and/or low saturated fat
5 Future developments
References
Further reading
53
56
57
60
61
62
63
63
66
76
79
81
81
81
82
82
84
87
90
94
95
101
102
105
107
107
109
112
118
124
125
128
Contents
vii
7 Developing food products for customers with low fat and low
saturated fat requirements: processed foods 129
Geoff Talbot
1 Introduction 129
2 Bakery products with low total fat and/or low saturated fat 129
3 Confectionery products with low total fat and/or low saturated fat 136
4 Snack products with low total fat and/or low saturated fat 144
5 Ice cream with low total fat and/or low saturated fat 148
6 Future developments 150
References 152
Further reading 154
8 Developing food products for customers following
a low sugar diet, including low sucrose, low fructose,
and low lactose diets 155
Rachel Wilson
1 Introduction 155
2 The multiple functions of sugars in product development 156
3 Consideration in formulating foods for low sucrose diets 156
4 Low fructose diets 159
5 Low lactose diets 161
6 Alternatives to sucrose, fructose, and lactose 162
7 Technological solutions 167
8 Future trends/conclusion 168
References 169
9 Developing food products, which help consumers
to lower their cholesterol level 173
Kevin Povey
1 Introduction 173
2 Key nutrition factors to consider when developing
cholesterol lowering products 178
3 Food ingredients for formulating foods for consumers
who wish to lower their cholesterol level 184
4 Developing food products which help lower cholesterol levels 187
5 Examples of food products which are marketed
for cholesterol lowering 191
6 Future trends and opportunities 192
7 Conclusions 193
References 193
10 Developing food products for consumers on a gluten-free diet 201
Anastasios Koidis
1 Coeliac disease and the gluten-free sector 201
2 The gluten-free label 202
viii Contents
3 Why it is challenging to produce gluten-free 203
4 Formulation of gluten-free products 204
5 Quality assurance in the factory 210
6 Conclusion and future trends 210
References 211
11 Developing food products for consumers concerned
with physical activity, sports, and fitness 215
Lynwen Harrison, Rachel Smith
1 Introduction 215
2 The consumer 216
3 Training, recovery, and nutrition—Will Beauchamp 219
4 Training, recovery, and nutrition: Karla Drew—athletics 221
5 Before, during, after............223
6 Why? 224
7 What 225
8 When 226
9 With what 227
10 How much 227
11 How 227
12 Fats and fiber 231
13 Considerations of ingredients for use in sports nutrition 232
14 Commercial and practical considerations 234
15 Conclusion 235
References 235
12 Developing organic, fairtrade, and ethically produced products 241
Nathan Gray
1 An introduction to ethical foods 241
2 Understanding the ethical consumer 243
3 Ethical and organic certifications and standards 247
4 Ethical products in focus 255
5 Questioning the ethics of ethical products 258
6 Future trends and perspectives 260
References 263
Index
267
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| spelling | Developing Food Products for Consumers with Specific Dietary Needs edited by Steve Osborn, Wayne Morley Amsterdam [u.a.] Elsevier WP Woodhouse Publishing [2016] 1 Online-Ressource (XXIV, 278 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing Series in Food Science, Technology and Nutrition 300 Osborn, Steve edt Morley, Wayne edt Erscheint auch als Druckausgabe 978-0-08-100329-9 http://www.sciencedirect.com/science/book/9780081003299 Verlag URL des Erstveröffentlichers Volltext HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029071089&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Developing Food Products for Consumers with Specific Dietary Needs |
| title | Developing Food Products for Consumers with Specific Dietary Needs |
| title_auth | Developing Food Products for Consumers with Specific Dietary Needs |
| title_exact_search | Developing Food Products for Consumers with Specific Dietary Needs |
| title_full | Developing Food Products for Consumers with Specific Dietary Needs edited by Steve Osborn, Wayne Morley |
| title_fullStr | Developing Food Products for Consumers with Specific Dietary Needs edited by Steve Osborn, Wayne Morley |
| title_full_unstemmed | Developing Food Products for Consumers with Specific Dietary Needs edited by Steve Osborn, Wayne Morley |
| title_short | Developing Food Products for Consumers with Specific Dietary Needs |
| title_sort | developing food products for consumers with specific dietary needs |
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