Methods for Developing New Food Products: An Instructional Guide

Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more - virtually the entire food technology curriculum. With this specialized information as context, 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. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry. It explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch. It features carefully outlined test protocols plus quantified sensory, financial and feasibility analysis. It recaps key technical concepts across the entire food science curriculum. It covers: Consumer Preferences, Market Trends, and Creativity; Functionality of Food Components; Sensory Analysis and Consumer Evaluation in Food Product Development; Experimental Design in Food Product Development; Economic Feasibility Analysis; The Essentials of Marketing Food Products; and, Safety Concerns for New Food Products.