Accelerating New Food Product Design and Development by Jacqueline H. Beckley MBA, M. Michele Foley, Elizabeth J.

By Jacqueline H. Beckley MBA, M. Michele Foley, Elizabeth J. Topp, Jack C. Huang, Witoon Prinyawiwatkul

To compete in contemporary industry, nutrition product builders are stressed to create leading edge new items at a time whilst there are calls for on them to do extra with much less of every thing. In Accelerating New meals Product layout and improvement, a gaggle of pro nutrients enterprise pros and teachers exhibit today’s meals scientists, technologists, and product builders the modern R&D approaches they should maximize velocity, caliber, and efficiency.Accelerating New nutrition Product layout and improvement is of price to a couple of audiences. For nutrition executives, it deals a precis of views of the company they're in from designated viewpoints. lecturers and scholars achieve a true international viewpoint of what's taking place within the nutrition at the start of the twenty first Century. And for practising nutrition scientists and allied pros, the ebook presents strategic frameworks for challenge fixing and the R&D techniques, tactics, and strategies had to speed up and optimize new product improvement.

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Extra info for Accelerating New Food Product Design and Development (Institute of Food Technologists Series)

Sample text

Caramels and nougats can become hard and dehydrated. Chocolate blooms or melts as temperatures fluctuate. Cakes and cookies dry out and become hard or crumbly. These technical challenges are coupled with the need to increase shelf life as the distribution area grows and the product transitions from being consumed within a few days to possibly weeks or even months after manufacture. Small entrepreneurial companies need technical expertise to reformulate their products and provide packaging recommendations for extended shelf life.

The USDA introduced the first Food Guide Pyramid in 1992 to guide food consumption (fig. 2). In 1994, Congress approved a standard nutrition label, which outlined for the first time label claims including low fat, low sodium, and light. FDA dietary guidelines endorsed vegetarian meals and moderate alcohol consumption. Food companies rolled out nutraceutical and functional food products, energy bars, fortified drinks, and such. S. Food and Drug Administration as “foods”: Benecol (McNeil Consumer Health Care) and Take Control (Unilever) (Apgar, 1999).

The bar was a tremendous success and management saw an opportunity to market the product to food-service venues across the nation, if preparation could be simplified. Unfortunately, the company knew nothing about food technology and how to make a shelf-stable product containing the traditional Chinese herb blends and fruit juices in an all-natural product. They engaged our company to provide the technical expertise. The first challenge was to develop formulations that would be stable at room temperature and could be dispensed from a bottle with a pump similar to the flavored syrups used at coffee and tea shops today.

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