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Developing Food Products for Consumers with Specific Dietary Needs
- 1st Edition - May 13, 2016
- Editors: Steve Osborn, Wayne Morley
- Language: English
- Hardback ISBN:9 7 8 - 0 - 0 8 - 1 0 0 3 2 9 - 9
- eBook ISBN:9 7 8 - 0 - 0 8 - 1 0 0 3 4 0 - 4
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… Read more
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Request a sales quoteDeveloping 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.
- 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
Industry professionals working in new product development, research and development and marketing, as well as academics working in food development
- No. of pages: 298
- Language: English
- Edition: 1
- Published: May 13, 2016
- Imprint: Woodhead Publishing
- Hardback ISBN: 9780081003299
- eBook ISBN: 9780081003404
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Steve Osborn
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, UKWM
Wayne Morley
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, UKRead Developing Food Products for Consumers with Specific Dietary Needs on ScienceDirect