Developing Children s Food Products

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children. Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children. With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market. Covers topical issues in pre-adult nutrition and health, discussing diet and behaviour and growing health problems such as childhood obesity and food allergies Reviews children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices Considers the design of food and drink products for children, with an emphasis on working with children and how best to undertake testing

Produk Detail:

  • Author : David Kilcast
  • Publisher : Elsevier
  • Pages : 264 pages
  • ISBN : 0857091131
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKDeveloping Children s Food Products

Developing Children’s Food Products

Developing Children’s Food Products
  • Author : David Kilcast,Fiona Angus
  • Publisher : Elsevier
  • Release : 16 February 2011
GET THIS BOOKDeveloping Children’s Food Products

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children. Part

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
  • Author : Steve Osborn,Wayne Morley
  • Publisher : Woodhead Publishing
  • Release : 17 May 2016
GET THIS BOOKDeveloping 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

Consumer-Led Food Product Development

Consumer-Led Food Product Development
  • Author : Hal MacFie
  • Publisher : Elsevier
  • Release : 30 June 2007
GET THIS BOOKConsumer-Led Food Product Development

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand

Flavour Development, Analysis and Perception in Food and Beverages

Flavour Development, Analysis and Perception in Food and Beverages
  • Author : J K Parker,Stephen Elmore,Lisa Methven
  • Publisher : Elsevier
  • Release : 21 November 2014
GET THIS BOOKFlavour Development, Analysis and Perception in Food and Beverages

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation

Concept Research in Food Product Design and Development

Concept Research in Food Product Design and Development
  • Author : Howard R. Moskowitz,Sebastiano Porretta,Matthias Silcher
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKConcept Research in Food Product Design and Development

Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing

Functional Food Product Development

Functional Food Product Development
  • Author : Jim Smith,Edward Charter
  • Publisher : John Wiley & Sons
  • Release : 08 March 2011
GET THIS BOOKFunctional Food Product Development

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for

Food Product Development: From Concept to the Marketplace

Food Product Development: From Concept to the Marketplace
  • Author : I. Sam Saguy,Ernst Graf
  • Publisher : Springer Science & Business Media
  • Release : 31 October 1990
GET THIS BOOKFood Product Development: From Concept to the Marketplace

Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development
  • Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
  • Publisher : John Wiley & Sons
  • Release : 03 March 2009
GET THIS BOOKSensory and Consumer Research in Food Product Design and Development

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food

Food Product Development

Food Product Development
  • Author : Catherine Side
  • Publisher : John Wiley & Sons
  • Release : 08 February 2008
GET THIS BOOKFood Product Development

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development
  • Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
  • Publisher : CRC Press
  • Release : 24 June 2009
GET THIS BOOKAn Integrated Approach to New Food Product Development

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 equa

Brain Foods for Kids

Brain Foods for Kids
  • Author : Nicola Graimes
  • Publisher : Delta
  • Release : 26 November 2008
GET THIS BOOKBrain Foods for Kids

After writing several award-winning health and nutrition titles that have had great success in the UK, Nicola Graimes makes her debut in the US market with the first book to focus on children and brain power and the foods that truly can improve intelligence and those that can hinder it. With her exciting positive twist on the link between the food that children eat and their mental development, Graimes offers parents new ways and reasons to give their children (from

Reformulation as a Strategy for Developing Healthier Food Products

Reformulation as a Strategy for Developing Healthier Food Products
  • Author : Vassilios Raikos,Viren Ranawana
  • Publisher : Springer Nature
  • Release : 09 October 2019
GET THIS BOOKReformulation as a Strategy for Developing Healthier Food Products

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also

Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle,R Earle
  • Publisher : Elsevier
  • Release : 18 December 2007
GET THIS BOOKCase Studies in Food Product Development

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two

Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition
  • Author : Bart C Weimer,Carolyn Slupsky
  • Publisher : Elsevier
  • Release : 31 October 2013
GET THIS BOOKMetabolomics in Food and Nutrition

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data