Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.

Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies.

• Examines key considerations in product development
• Provides a streamlined approach for product development
• Addresses manufacturing and quality control challenges
• Includes key lessons for a successful product launch and effective marketing

Food scientists, nutrition researchers in industry and academia; product developers, managers, and marketers

1. Introduction
2. An Overview on Company Goal and Objectives of Nutraceutical and Functional Food Industries
3. Growth Pattern & Emerging Opportunities in Nutraceutical and Functional Food Industries: Market Analysis
4. Food Marketing Trends: The Consumer as Partner in Food Safety
5. Vision of the Marketing and Innovation Team on New Product Development
6. Conceptualization of New Products & Market Analysis
7. Controversy Surrounding Functional Ingredients as Exemplified by Nutraceuticals and the Risk of Prostate Cancer
8. Intellectual Property Considerations
9. Formulations and Challenges: A Special Emphasis on Stability and Safety Evaluations
10. Raw Material Sourcing and Supply Chain Management
11. An Overview on Product Labeling Information on Nutraceuticals and Functional Foods
12. Genetically Modified Products and GMO Foods
13. Messaging Bread: Health, Pleasure, Mind Genomes and Cognitive Economics
14. Key Players in New Product Development Team and Mode of Action
15. Exploration on New Product Development Ideas, Literature Review, Feasibility and Validation
16. Production Evaluation: Preliminary Safety & Efficacy Studies
17. Cost-Benefit Analysis and Profitability
18. New Product Development: Short & Long-Term Goals
19. Globesity Alert: The Botanicals Resourcing
20. Regulatory Constraints on New Product Development and Approval Procedures in the United States
21. Requirements of Safety and Toxicological Evaluation, NDI (New Dietary Ingredient) and GRAS (Generally Recognized as Safe) Status on Nutraceuticals & Functional Foods
22. European Regulations on Food Supplements, Fortified Foods, Dietetic Foods and Health Claims
23. Health Foods and Foods with Health Claims in the Asian Subcontinent
24. Strategize the Research Investigations: Pre-Clinical and Clinical Evaluations
25. Nutraceuticals and Functional Foods: Functional Significance and Global Regulations
26. Nutraceutical Innovation and Health Claims in China
27. Global Regulatory Vision and Potential Marketing Opportunities
28. Medical Foods and US Regulations
29. Raw Materials Analysis and Quality Control
30. Process Optimization, Manufacturing and Standardization
31. Comparative and Competitive Analysis in the Marketplace
32. Product Positioning, Branding and Trademark
33. Marketing Challenges and Strategies
34. Product Storage, Life Cycles and Expiration Date
35. Packaging, Labelling and Shipping
36. Strategies on Product Recall and Adverse Event Reporting