Developing Food Products for Consumers with Specific Dietary Needs
Woodhead Publishing (Verlag)
978-0-323-96144-8 (ISBN)
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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.
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
| Erscheint lt. Verlag | 1.7.2023 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-323-96144-4 / 0323961444 |
| ISBN-13 | 978-0-323-96144-8 / 9780323961448 |
| Zustand | Neuware |
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