Developing Food Products for Consumers with Specific Dietary Needs - 1st Edition - ISBN: 9780081003299, 9780081003404

Developing Food Products for Consumers with Specific Dietary Needs

1st Edition

Editors: Steve Osborn Wayne Morley
eBook ISBN: 9780081003404
Hardcover ISBN: 9780081003299
Imprint: Woodhead Publishing
Published Date: 13th May 2016
Page Count: 298
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Table of Contents

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


Description

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.

Key Features

  • 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

Readership

Industry professionals working in new product development, research and development and marketing, as well as academics working in food development


Details

No. of pages:
298
Language:
English
Copyright:
© Woodhead Publishing 2016
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780081003404
Hardcover ISBN:
9780081003299

About the Editors

Steve Osborn Editor

Having graduated as an Analytical Chemist, Steve completed a Research Masters on Maillard Reaction Flavours, with the University of Reading. He then spent many years in Confectionery Manufacturing with Nestlé and Northern Foods, working as scientific and technical support to key brands, and later, Technical Manager at Ashbury Confectionery, a leading manufacturer of retailer and contract branded products.

2006 saw Steve join Leatherhead Food Research and with his wealth of industry knowledge and understanding undertook a wide range of activities for the Food Innovation group including; delivery of technical training courses and conference engagements on a wide variety of food innovation topics and running innovation workshops, including ‘Food Innovation INTENT’, an Open Innovation community.

In 2015 Steve established The Aurora Ceres Partnership Ltd, with Naomi Diaz-Osborn providing innovation management, product development, change management and business support for the Food and Beverage industry, and continues to provide open innovation and technology scouting through ‘ACTION’, the Aurora Ceres Technology Innovation Open Network. Steve is a Chartered Scientist, Fellow of the IFST and chairs the Consultancy Special Interest Group.

Affiliations and Expertise

Principal Consultant, Aurora Ceres Partnership, UK

Wayne Morley Editor

Wayne has a degree in Chemistry from Imperial College, London and a Ph.D. in Physical Chemistry from Salford University. He recently was appointed Group Head of Technical Innovation at 2 Sisters Food Group having previously worked as the Head of Food Innovation at Leatherhead Food Research. Prior to this he worked for 22 years with Unilever

Affiliations and Expertise

Group Head of Technical Innovation, 2 Sisters Food Group, UK