Download Accelerating New Food Product Design and Development by Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et PDF

By Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionTechnologyLanguage(s): EnglishOn sale date: 30.11.2009Street date: 28.02.2008Preview

Show description

Read or Download Accelerating New Food Product Design and Development PDF

Best food science books

Traditional Chinese Foods: Production and Research Progress

Ebook approximately conventional chinese language nutrition with emphasis on fermented meals

Microbial Hazard Identification in Fresh Fruits and Vegetables

Protecting produce safe--from the farm to the fork As healthiness- and quality-conscious shoppers more and more search out clean fruit and greens, contributors within the foodstuff provide chain--growers, shippers, processors, and retailers--must be ever more desirable in safeguarding their items and keeping shoppers.

Starter cultures in food production

Starter cultures have nice importance within the foodstuff as a result of their important function within the manufacture, flavour, and texture improvement of fermented meals. as soon as in most cases utilized in the dairy undefined, these days starter cultures are utilized throughout various nutrition items, together with meat, sourdough, greens, wine and fish.

Extra info for Accelerating New Food Product Design and Development

Sample text

No Internal Research and Development Department Many years ago we began taking on special projects for a company when a technical problem was beyond the expertise of the technical staff or a special product development need arose. This relationship has continued for over a decade, expanding to generate both entirely new product lines as well as simple line extensions. One of the challenges to a company working with automated, highspeed lines is that a new product must deliver enough volume to fit the scale of the operation.

The regulatory climate demands an awareness of laws and regulations to ensure products and labels are in compliance. The focus on achieving shareholder expectations has intensified. Companies have re-structured because of profit pressures and mergers, resulting in reduction of personnel and greater demands on the people remaining in the organization. Tighter raw material cost allowances and restricted supplier lists further contribute toward a challenging development environment. The challenge for R&D organizations today is to make sure that the people in the organization have the skills and capabilities to deliver project objectives.

The role our firm facilitated in this case was the creation of products that were stable for the food-service market and the creation of extended uses that provided interesting and tasty product solutions. The messages illustrated by this example include: r Medical and functional ingredient companies utilize contract product development firms to move into the food industry. r Expertise in food technology allows the creation of products that are safe, stable, and good tasting, and that meet regulatory requirements.

Download PDF sample

Rated 4.27 of 5 – based on 28 votes
 

Author: admin