New food products

Methods for Developing New Food Products Expanded Second Edition

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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.

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New Food Product Development: From Concept to Marketplace, Third Edition

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About the Second Edition:

" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. a should-have reference book for anyone involved in developing new food products working in or with the food industry."
Journal of Product Innovation Management, Vol. 23, No. 3

See whats new in the Third Edition:

  • Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing
  • Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint
  • Cohesive overview of all aspects of new food product development technologies and advances
  • In-depth review of techniques of new product development and simulated test markets
  • Expanded discussion of the problems specific to product development for the food service industry

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.



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A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.

The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.

The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.

Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitors products.

  • Presents novel and effective sensory-based methods for new product developmenttwo related fields that are often covered separately
  • Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business
  • Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations
  • Investigates how the application of sensory analysis can improve new product development including packaging optimization


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An Integrated Approach to New Food Product Development

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New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equally important goals of consumer trial and repeat purchase. The linkage of these issues is often compromised in the "innovate or die" world of corporate new products. An Integrated Approach to New Food Product Development explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.

Proven Approaches from Industry Experts

The book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing for new product success. The sections that follow highlight the importance of every task and the impact of each disciplines contribution throughout the process in optimizing the success of the product. The book explores integration of all parts, from defining consumer needs and food concept to understanding the importance of positioning, packaging and trade, to the technology and manufacturing required to accurately meet these needs. The Success Equation encompasses the elements that not only dramatically increase a products success, but also make that success increasingly sustainable.

Combines Solid Theory with Actual Marketing Practice

The text blends academic, ivory tower research with the experiences of seasoned, real market practitioners, which when combined, provide the tools for successful new product innovation. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success.


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The Food Business ToolKit For Entrepreneurs-How To Research, Develop and Produce A New Food Product

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This book has been designed to help newcomers navigate the food industry, including its technical and regulatory intricacies, as you try to bring products from concept to commercialization.Some of the details, such as FDA and USDA regulations, already exist online, but most of them are confusing and difficult to locate. I have compiled the most pertinent information in the form of easy-to-understand instructions and explanations. To commercialize a food concept, you actually have to understand the categories that your product falls within, as well as the rules and regulations that will apply to your product. I aim to teach you the basics. One hour consult discount via website information located inside the book.

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The New Atkins for a New You Cookbook: 200 Simple and Delicious Low-Carb Recipes in 30 Minutes or Less

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With more than two hundred new recipes to support your healthy, low-carb lifestyle, the New York Times bestselling New Atkins for a New You Cookbook is a must-have guide for anyone who is looking for fresh, delicious ways to lose weight and keep it off for life.

The New Atkins for a New You revolutionized low-carb eating and introduced a whole new approach to the classic Atkins Diet, offering a more flexible and easier-to-maintain lifestyle. But theres one thing people keep asking for: more Atkins-friendly recipes. And thats what The New Atkins for a New You Cookbook deliversits the first cookbook to reflect the new Atkins program, featuring thirty-two pages of full-color photographs and hundreds of original low-carb recipes that are:

QUICK: With prep time of thirty minutes or less

SIMPLE: Most use ten or fewer ingredients

ACCESSIBLE: Made primarily with ingredients found in supermarkets

DELICIOUS: Youll be amazed that low-carb food can be this fresh and tasty!

Atkins is more than just a dietits a healthy lifestyle that focuses on weight management from day one, ensuring that once you take the weight off, youll keep it off for good. And The New Atkins for a New You Cookbook features recipes with a broad range of carb counts, providing the perfect plan for a lifetime of healthy eating.

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Developing New Food Products for a Changing Marketplace

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Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industrys propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field.

Navigate a Changeable Landscape

Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing.

Meet the Demands of a Consumer Driven Market

Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.



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The Plant Paradox: The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain

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"I read this book... it worked. My autoimmune disease is gone and I'm 37 pounds lighter in my pleather." --Kelly Clarkson

Most of us have heard of glutena protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if weve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin. Lectins are found not only in grains like wheat but also in the gluten-free foods most of us commonly regard as healthy, including many fruits, vegetables, nuts, beans, and conventional dairy products. These proteins, which are found in the seeds, grains, skins, rinds, and leaves of plants, are designed by nature to protect them from predators (including humans). Once ingested, they incite a kind of chemical warfare in our bodies, causing inflammatory reactions that can lead to weight gain and serious health conditions.

At his waitlist-only clinics in California, Dr. Gundry has successfully treated tens of thousands of patients suffering from autoimmune disorders, diabetes, leaky gut syndrome, heart disease, and neurodegenerative diseases with a protocol that detoxes the cells, repairs the gut, and nourishes the body. Now, in The Plant Paradox, he shares this clinically proven program with readers around the world.

The simple (and daunting) fact is, lectins are everywhere. Thankfully, Dr. Gundry offers simple hacks we easily can employ to avoid them, including:

  • Peel your veggies. Most of the lectins are contained in the skin and seeds of plants; simply peeling and de-seeding vegetables (like tomatoes and peppers) reduces their lectin content.
  • Shop for fruit in season. Fruit contain fewer lectins when ripe, so eating apples, berries, and other lectin-containing fruits at the peak of ripeness helps minimize your lectin consumption.
  • Swap your brown rice for white. Whole grains and seeds with hard outer coatings are designed by nature to cause digestive distressand are full of lectins.

With a full list of lectin-containing foods and simple substitutes for each, a step-by-step detox and eating plan, and delicious lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowland shows you how to eat whole foods in a whole new way.

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  • HARPER WAVE


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Simply Keto: A Practical Approach to Health & Weight Loss, with 100 Easy Low-Carb Recipes

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The ketogenic diet, a low-carb, high-fat way of eating, is remarkably effective at transforming peoples lives, helping them shed pounds and find relief from common health conditions. No one knows this better than Suzanne Ryan. In her quest to overcome her lifelong struggle with her weight, she stumbled upon the ketogenic diet and decided to give it a shot. In just one year, she lost more than 100 pounds and reclaimed control over her health and well-being.

Suzanne has shared every detail of her transformation, from the very first days of starting keto to her most recent successes, on her popular blog, Keto Karma, as well as on her YouTube channel and Instagram page. Her first book, Simply Keto, isnt just a cookbook; its a portal into Suzannes life and dieting successhow she accomplished the incredible feat of losing almost 40 percent of her total body weight and developed a healthier and more balanced relationship with food. In this book, she shares everything you need to know to get started and find your own success.

Inside, youll find

 helpful advice for starting keto

 grocery shopping tips

 keto and weight loss FAQs

 more than 100 easy recipes

 a structured 30-day meal plan

 guidance for living and thriving with the ketogenic lifestyle

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

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Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development.

Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development.

  • Offers new perspectives on what really goes on during the development process
  • Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developers point of view as well as the consumer requirements
  • Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing
  • All of this against the impact on speed to market¬†

Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.


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New food products