Methods for Developing New Food Products: An Instructional Guide PDF

• Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch

• Carefully outlines test protocols and explains quantified sensory, financial and feasibility analysis tools 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