Methods for Developing New Food Products, Expanded Second Edition

  • ID: 4372384
  • Book
  • 430 pages
  • DEStech Publications, Inc
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  •  Updated and expanded with new materials and chapter, guidance documents, Food Safety Modernization Act (FSMA) requirements, FDA labeling, calculations and more
  •  Practical information for product development personnel on ideation sessions, reverse engineering, test panels, cost analysis–from concept to store shelf
  •  Connects marketing, concepts, prototyping, processing, and regulation
  •  Designed for university courses and company training

This text is an enlarged and fully revised edition of a widely used guide that explains industry-standard techniques for introducing new, cost-effective, and legally compliant food products. The contents cover all facets of product development from market research to packaging, labeling, shelf-life, and distribution. (See the full contents below.) The book offers tools for market and break-even analysis, as well as extensive chapters on how food ingredients/additives are assessed and foods are processed, placing product development in the context of chemistry, microbiology and food engineering. Organizational, technical, legal, and cost factors are explained in ways that can be applied by development teams. The second edition has been updated in terms of the Food Safety Modernization Act and adds a chapter on pet food. New in this edition are sections on innovation software, emerging food pathogens, the Food Safety Plan, FDA information on labeling and additives, as well as Certificates of Analysis and Letters of Guarantee. Review questions are provided at the end of each chapter.

From the authors’ Preface to the Second Edition

“Food product development is a continuously evolving area, which has to reflect market trends, consumer preferences, and, perhaps most importantly, current food laws and regulations. Following publication of the first edition of this book, two key pieces of Federal legislation were issued dealing with food safety and food labeling, namely, the Food Safety Modernization Act (FSMA) and the Nutrition Facts labeling requirements, of which both led to new FDA regulations that are part of the second edition. We took this opportunity to include new information as well as review all of the book’s content and make corrections and additions based on recommendations of colleagues and students who used the first edition.”

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Preface

Chapter 1. Overview of Food Product Development
 Why Develop New Food Products?
 Idea Generation
 Screening
 Feasibility
 Test Marketing
 Commercialization
 Innovation Management Systems
 Product Lifecycles
 Summary
 Key Words
 Comprehension Questions

Chapter 2. Consumer Preferences, Market Trends, and Creativity
 Consumer Preference Factors
 Market Trends
 Creativity
 Comprehension Questions
 References

Chapter 3. Functionality of Food Components
 Carbohydrates
 Other Components of Carbohydrates
 Resistant Starch
 Lipids
 Specialty Fats and Fat Substitutes
 Water
 Water Management in New Food Products
 Proteins
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 4. Physical and Chemical Properties of Food
 Acidity
 Water Activity
 Moisture
 Temperature
 Brix
 Color
 Particle Size
 Texture
 Thermal Properties of Food
 Density
 Microbial Properties
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 5. Sensory Analysis and Consumer Evaluation in Food Product Development
 Sensory Evaluation in Food Product Development
 Types of Sensory Tests
 Sensory Tests for Product Matching
 Sensory Tests for Product Reformulations
 Utilizing Sensory Tests to Determine Shelf Stability
 Summary: How to Get the Most Out of Sensory Analysis
 Key Words
 Comprehension Questions
 References

Chapter 6. Food Additives
 Regulation of Food Additives
 Major Uses of Food Additives
 Categories of Common Food Additives
 Key Words
 Comprehension Questions
 References

Chapter 7. Formulation and Process Development
 Formulations
 Ingredient Sourcing
 Rules and Regulations
 Key Words
 Comprehension Questions
 References

Chapter 8. Experimental Design in Food Product Development
 Elementary Concepts in Statistics
 Inferences for Normal Distributions
 Special Notes on Inferences
 Logarithmic Scales
 Statistics Basics
 Experimental Designs
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 9. Basic Units of Operation
 Material Handling
 Cleaning
 Quality Separation
 Peeling
 Disintegrating
 Separation
 Protective Line Equipment
 Blanching
 Pumping
 Mixing
 Coating
 Chilling
 Extrusion
 Frying
 Freezing
 Drying and Dehydration
 Thermal Processing
 Canning
 High-pressure Processing
 Aseptic Processing
 Filling
 Container Closing
 Labeling and Coding
 Irradiation
 Metal Detection and X-ray Diffraction
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 10. Regulatory Considerations
 Cities and Counties
 States
 The Food and Drug Administration (FDA)
 The United States Department of Agriculture (USDA)
 Rulemaking Process
 Regulations Governing Food
 Health Safeguards
 Economic Safeguards
 Dietary Supplements
 Regulatory
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 11. Packaging
 Levels of Packaging
 Steps to Determining Packaging
 Packaging Materials
 Other Packaging Types
 Recycled Materials
 Summary
 Comprehension Questions
 References

Chapter 12. Economic Feasibility Analysis
 New Business Analysis
 Understanding Cost Analysis
 Total Revenue
 Cost of Production
 Variable Costs
 Cash Flow Procedure
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 13. Confidentiality and Intellectual Property Rights
Patents
 Copyrights
 Trademarks
 Trade Secrets
 Confidentiality
 Working with Outside Suppliers
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 14. Shelf-Life Testing and Date Coding
 Intrinsic Factors
 Extrinsic Parameters
 Types of Deterioration
 Shelf-life Dating
 Shelf-life Effects on Food Distribution and Marketing
 Consumer Expectations and Demands
 Shelf-life Testing
 Accelerated Shelf-life Testing
 Microbial Challenge Studies
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 15. The Essentials of Marketing Food Products
 Organizing Marketing Functions
 Consumption
 Population Targets
 Marketplace of Alternative Products and Consumer Preference
 Managing Marketing Activities
 Costs and Personnel of Marketing Activities
 Organizing to Sell New Products
 Participants in the Marketing Process
 Alternative Retail Outlets
 Test Marketing
 Consumer Feedback
 Pricing Competitively
 Advertising
 Frequency of Consumer Purchase
 Packaging
 Marketing Plan
 Place: Where Will the Product be Offered?
 Pricing
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 16. Labeling
 Parts of a Food Label
 Nutrition Labeling
 Claims
 Nutrition Databases
 Exemptions from Labeling
 Dietary Supplements
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 17. Controlling the Quality of New Food Products
 Importance of Quality Control
 Quality Control During the Development Stage
 Quality Control Tools
 Material Control
 Controlling Quality During Production
 Quality Control Systems
 Sampling Plans for New Products
 Control Charts
 X-Bar and R Charts
 Developing a Gold Standard
 Addressing Consumer Complaints
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 18. Safety Concerns for New Food Products
 Microbial Contamination
 Product Tampering
 Pesticides and Other Chemical Contaminants
 Natural Toxicants
 Summary
 Key Words
 Comprehension Questions
 References

Chapter 19. Pre-Requisite Programs, HACCP, and Audit Systems
 Pre-requisite Programs
 Standard Operating Procedures
 Hazard Analysis and Critical Control Points
 Food Safety Modernization Act
 Audit Systems
 Auditing Agencies
 Key Words
 Comprehension Questions
 References

Chapter 20. Pet Food Product Development
 Pet Food Regulations
 Pilot Plant Operations and Facilities
 Common Types of Pet Food Out on the Market
 Regulations for Animal Welfare and Animal Testing
 Summary
 Key Words
 Comprehension Questions
 References

Appendix A: Guide to the Code of Federal Regulations
Appendix B: Creating a Focus Group Moderator’s Guide
Appendix C: Guide to Product Development Competitions
Appendix D: Metric Conversion Charts

Index

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