Main description:

Developing Food Products for Customers with Specific Dietary Needs, Second Edition explains the process for developing foods for customers who have specific dietary needs. This new edition builds upon the success of the first by addressing additional needs, presenting new knowledge, and exploring the challenges the industry needs to overcome to address consumer demand. This will be a welcomed resource for industry professionals working in new product development, research, development and marketing, as well as academics working in food development.

Contents:

1. Differences between standard food product development and development of foods for customers with specific dietary needs
2. Health Beneficial consumer products - status and trends
3. Organizational structure and business and technology strategy of food companies to maximize development of foods for customers with specific dietary needs
4. Commercialization of foods for customers with specific dietary needs
5. Developing food products for customers with low sodium/salt requirements
6. Developing food products for customers with low cholesterol requirements
7. Developing food products for customers on a with a specific food allergy
8. Developing food products for consumers concerned with physical activity, sports and fitness
9. Developing organic, Fair trade and Ethically produced products
10. Developing food products for customers with low calorie requirements
11. Development of foods for consumers following a high protein diet
12. Monitoring and evaluating the success of foods developed for customers with specific dietary needs
13. Developing product for consumers focusing on improving gut health through the microbiome