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Developing food products for consumers with specific dietary needs : [electronic book] /

Contributor(s): Osborn, Steve [editor.] | Morley, Wayne [editor.].
Series: Woodhead Publishing in food science, technology, and nutrition: no. 300.Publisher: Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780081003404.Subject(s): Food industry and trade | Food -- Safety measures | Diet therapy | Lactose-free foods | Gluten-free foodsDDC classification: 664.6 Online resources: Access ebook here
Contents:
Cover; Title Page; Copyright Page; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One -- Organization to allowfor development of foodsfor consumers with specificdietary needs; 1 -- Differences between standard food product development and development of foods for consumers with specific dietary ... ; 1 -- Introduction; 1.1 -- Product development process; 1.2 -- Policies and procedures; 1.3 -- Labeling of samples; 1.4 -- HACCP; 1.5 -- Compromise; 2 -- People; 2.1 -- Experience and expertise; 2.2 -- Training
2.3 -- External experts and consultants3 -- Ingredients; 3.1 -- Suppliers; 3.2 -- Handling and storage; 3.3 -- Auditing; 4 -- Facilities; 4.1 -- Introduction; 4.2 -- Development kitchen; 4.2.1 -- Single facility for all products, "free-from" and standard; 4.2.2 -- Single "free-from" facility; 4.2.3 -- Single facility with dedicated "free-from" area; 4.3 -- Pilot plant; 4.4 -- Factory; 4.4.1 -- Dedicated production lines; 4.4.2 -- Time-separated production; 4.4.3 -- Segregated production; 4.5 -- Auditing; 4.6 -- Codes of practice and policies; 5 -- Testing; 5.1 -- Introduction; 5.2 -- Sensory and consumer testing
5.3 -- Physical testing5.4 -- Chemical testing; 5.5 -- Microbiological testing; 6 -- Storage, stability, and shelf life; 6.1 -- Introduction; 6.2 -- Frozen products; 6.3 -- Chilled products; 6.4 -- Ambient products; 2 -- Health beneficial consumer products-status and trends; 1 -- The past-the era of functional foods; 1.1 -- Market needs today; 1.2 -- Consumer's interest for health; 1.3 -- The industry approaches-successes and failures; 2 -- Trends and their viability; 3 -- Today-the nutritional and health claim trends or fads; 3.1 -- The global consumer needs; 3.1.1 -- Food and drink for the elderly
3.1.2 -- Raw foods-clear label-natural foods3.1.3 -- Food and drinks to reduce disease risks; 3.1.4 -- Optimizing breakfast and performance on the Go; 3.1.5 -- Children's needs outside mealtime; 3.2 -- Consumer's knowledge and health claims; 4 -- Discovery, innovation, and category makers; 4.1 -- Adaptogens; 4.2 -- Cognitive support foods and drinks; 4.3 -- Wholesome nutrition-seaweed; 4.4 -- Functional joint drinks; 4.5 -- Veggie and immune booster drinks; 4.6 -- Men's health-specific needs; 5 -- The future of our foods-transparent, natural, and convenient; 5.1 -- Transparency and trust-exclusion diets
5.2 -- Personalized nutrition and supplements5.3 -- Tribe consumers; References; 3 -- Organizational structure and business and technology strategy of food companies to optimize development of foods fo ... ; 1 -- Introduction; 1.1 -- Dietary need versus dietary choice; 2 -- Business vision and strategy; 3 -- Innovation management; 4 -- Focus on: product and process innovation; 4.1 -- Product development processes; 4.2 -- A management framework for NPD-"doing the right things"; 4.3 -- The technology roadmap-a suggested management framework for NPD; 4.4 -- Creating and living with a technology roadmap
4.4.1 -- Get the right people together
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Holdings
Item type Current library Call number Status Notes Date due Barcode Item holds
Ebook Ebook ATU Sligo Yeats Library eBook 664.6 OSB (Browse shelf(Opens below)) Available Online Unlimited access
Total holds: 0

Includes bibliographical references and index.

Cover; Title Page; Copyright Page; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One -- Organization to allowfor development of foodsfor consumers with specificdietary needs; 1 -- Differences between standard food product development and development of foods for consumers with specific dietary ... ; 1 -- Introduction; 1.1 -- Product development process; 1.2 -- Policies and procedures; 1.3 -- Labeling of samples; 1.4 -- HACCP; 1.5 -- Compromise; 2 -- People; 2.1 -- Experience and expertise; 2.2 -- Training

2.3 -- External experts and consultants3 -- Ingredients; 3.1 -- Suppliers; 3.2 -- Handling and storage; 3.3 -- Auditing; 4 -- Facilities; 4.1 -- Introduction; 4.2 -- Development kitchen; 4.2.1 -- Single facility for all products, "free-from" and standard; 4.2.2 -- Single "free-from" facility; 4.2.3 -- Single facility with dedicated "free-from" area; 4.3 -- Pilot plant; 4.4 -- Factory; 4.4.1 -- Dedicated production lines; 4.4.2 -- Time-separated production; 4.4.3 -- Segregated production; 4.5 -- Auditing; 4.6 -- Codes of practice and policies; 5 -- Testing; 5.1 -- Introduction; 5.2 -- Sensory and consumer testing

5.3 -- Physical testing5.4 -- Chemical testing; 5.5 -- Microbiological testing; 6 -- Storage, stability, and shelf life; 6.1 -- Introduction; 6.2 -- Frozen products; 6.3 -- Chilled products; 6.4 -- Ambient products; 2 -- Health beneficial consumer products-status and trends; 1 -- The past-the era of functional foods; 1.1 -- Market needs today; 1.2 -- Consumer's interest for health; 1.3 -- The industry approaches-successes and failures; 2 -- Trends and their viability; 3 -- Today-the nutritional and health claim trends or fads; 3.1 -- The global consumer needs; 3.1.1 -- Food and drink for the elderly

3.1.2 -- Raw foods-clear label-natural foods3.1.3 -- Food and drinks to reduce disease risks; 3.1.4 -- Optimizing breakfast and performance on the Go; 3.1.5 -- Children's needs outside mealtime; 3.2 -- Consumer's knowledge and health claims; 4 -- Discovery, innovation, and category makers; 4.1 -- Adaptogens; 4.2 -- Cognitive support foods and drinks; 4.3 -- Wholesome nutrition-seaweed; 4.4 -- Functional joint drinks; 4.5 -- Veggie and immune booster drinks; 4.6 -- Men's health-specific needs; 5 -- The future of our foods-transparent, natural, and convenient; 5.1 -- Transparency and trust-exclusion diets

5.2 -- Personalized nutrition and supplements5.3 -- Tribe consumers; References; 3 -- Organizational structure and business and technology strategy of food companies to optimize development of foods fo ... ; 1 -- Introduction; 1.1 -- Dietary need versus dietary choice; 2 -- Business vision and strategy; 3 -- Innovation management; 4 -- Focus on: product and process innovation; 4.1 -- Product development processes; 4.2 -- A management framework for NPD-"doing the right things"; 4.3 -- The technology roadmap-a suggested management framework for NPD; 4.4 -- Creating and living with a technology roadmap

4.4.1 -- Get the right people together

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