Developing Food Products for Consumers with Specific Dietary Needs by Osborn, Steve; Morley, Wayne;

Long 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.

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