Developing Food Products For Consumers With Specific Dietary Needs

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 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

This book highlights recent research on bio-inspired computing and its various innovative applications in information and communication technologies. It presents 85 high-quality papers from the 13th International Conference on Innovations in Bio-Inspired Computing and Applications (IBICA 2022) and 12th World Congress on Information and Communication Technologies (WICT 2022), which was held online during 15–17 December 2022. As a premier conference, IBICA–WICT brings together researchers, engineers and practitioners whose work involves bio-inspired computing, computational intelligence and their applications in information security, real-world contexts, etc. Including contributions by authors from 25 countries, the book offers a valuable reference guide for all researchers, students and practitioners in the fields of Computer Science and Engineering.

Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group. The book covers a diverse range of patient groups that have special nutritional requirements including the elderly, athletes, vegetarians, diabetics and phenylketonurics to name a few. Diets for individuals affected by specific diseases such as celiac disease, autism, dyslipidemia, and COVID-19 are also recommended. Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area. Key Features: - 9 chapters organized into a simple reader-friendly format - guidelines for patient groups on lifestyle - information for patient groups based on different clinically relevant diseases (including COVID-19) - information about general concepts and clinical research - references for further reading.

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

In presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

This book presents a comprehensive overview of a range of concepts, methods, strategies and policies in agriculture and natural resource management, environmental economics, production economics and sustainable agricultural development. It explores effective analytical tools and science, innovations, and management solutions to enhance yields, manage the supply chain, strengthen institutional mechanisms, and service and support systems for farmers. It highlights the importance of enabling policies which can benefit farmers, resulting in cost-efficient and quality-improving farm practices, increased profits and income for farmers, and better management of natural resources. The essays in the book honour the academic, teaching, and research contributions of Professor R. Ramanna in the field of agricultural economics. They also address issues which are relevant to the growing research in sustainable agricultural development and natural resource management including the use of new concepts, tools, analyses, technologies, innovations, and policy strategies modelled in local contexts that can easily be scaled and applied to similar contexts elsewhere. This book will be of interest and use to students, researchers, practitioners,and policymakers working in varied fields of agricultural economics, sustainable development, public policy, rural sociology, political economy, economics of innovation, institutional economics, and industrial organisation.