Designed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this unique book offers a cohesive introduction to all phases of food product development. The book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations.

The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. A helpful feature of the book is that it reviews major concepts of food chemistry, ingredient functionality, additives, processing, sensory science, quality control, safety, package labeling, and more. This volume is highly suited for organizing industry-based teams and enhancing in-house training.

Methods for Developing New Food Products

Preface
Acknowledgements

Chapter 1. Overview of Food Product Development

Idea Generation
Screening
Feasibility
Test Marketing
Commercialization
Product Life Cycles
Summary
Key Words
Comprehension Questions
Exercise 1.1: Market Screening
References

Chapter 2. Consumer Preferences, Market Trends, and Creativity

Consumer Preferences
Market Trends
Creativity
Comprehension Questions
References

Chapter 3. Functionality of Food Components

Carbohydrates
Lipids
Water
Proteins
Summary
Key Words
Comprehension Questions
References

Chapter 4. Physical and Chemical Properties of Food

Acidity
Water Activity
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
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
Key Words
Comprehension Questions
References

Chapter 8. Experimental Design in Food Product Development

Elementary Concepts in Statistics
Summary
Key Words
Comprehension Questions
Reference

Chapter 9. Basic Units of Operation

Material Handling
Moving and Storage
Cleaning
Quality Separation
Peeling
Disintegrating
Separation
Protective Line Equipment
Blanching
Pumping
Mixing
Coating
Chilling
Extrusion
Frying
Freezing
Drying and Dehydration
Thermal Processing
Canning
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 FDA
The USDA
Federal Trade Commission
Summary
Key Words
Comprehension Questions
References

Chapter 11. Packaging

Levels of Packaging
Steps to Determining Packaging
Packaging Material
Issues and Concerns
Summary
Comprehension Questions
References

Chapter 12. Economic Feasibility Analysis

New Business Analysis
Summary
Key Words
Comprehension Questions
References

Chapter 13. Confidentiality and Intellectual Property Rights

Patents
Copyright
Trademarks
Trade Secrets
Confidentiality
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 Testing
Summary
Key Words
Comprehension Questions
References

Chapter 15. The Essentials of Marketing Food Products

Organizing Marketing Functions
Consumption
Participants in the Marketing Process
Test Marketing
Summary
Key Words
Comprehension Questions
References

Chapter 16. Labeling

Parts of a Food Label
Summary
Key Words
Comprehension Questions
References

Chapter 17. Controlling the Quality of New Food Products

Importance of Quality Control
Summary
Key Words
Comprehension Questions
References

Chapter 18. Safety Concerns for New Food Products

Microbial Contamination
Bacterial Causes of Food-borne Illness
Physical Contamination
Summary
Key Words
Comprehension Questions
References

Chapter 19. Pre-Requisite Programs, HACCP, and Audit Systems

Pre-requisite Programs
Auditing
Hazard Analysis Critical Control Point (HACCP)
Summary of Auditing
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: Conversion Tables
Index
About the Authors

Publish Date: 2014
Format: 6" x 9" softcover
Pages: 410
Publication Weight: 2 lbs