Developing New Functional Food and Nutraceutical Products 1st edition by Academic Press – Ebook PDF Instant Download/Delivery: 0128027800, 9780128027806
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ISBN 10: 0128027800
ISBN 13: 9780128027806
Author: Academic Press
Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.
Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies.
- Examines key considerations in product development
- Provides a streamlined approach for product development
- Addresses manufacturing and quality control challenges
- Includes key lessons for a successful product launch and effective marketing
Developing New Functional Food and Nutraceutical Products 1st Table of contents:
Chapter 1: Growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview
Abstract
1.1. Introduction
1.2. Trend one: the power of convergence to change a marketplace
1.3. Trend two: functional foods and beverages
1.4. Trend three: growth in cobranding activity
1.5. Trend four: increased importance of science and clinical validation
1.6. Trend five: more brands touting sustainability and eco-friendly messaging
1.7. Trend six: the emergence of the active nutrition category
1.8. Trend seven: innovation in dosage and delivery formats
1.9. Trend eight: how millennials are changing the conversation and the marketplace
Chapter 2: Market analysis and concept development of functional foods
Abstract
2.1. Introduction
2.2. Functional foods: key markets, consumer trends, and new product trends
2.3. Marketing and technological challenges for the conceptualization of new products
2.4. Conceptualization of new products: case study on concept development of functional foods for aging consumers
2.5. Conclusions
Summary
Chapter 3: Marketing challenges and strategies
Abstract
3.1. Introduction
3.2. Early development of functional food and current status
3.3. Objective of functional food
3.4. Upstream Marketing
3.5. Downstream marketing
3.6. Creating brand value
3.7. Effective advertising
3.8. Challenges with advertising functional foods
3.9. Analysis of minds of customers
3.10. Risk factors analysis
3.11. A few examples
3.12. Conclusions
Chapter 4: The strategic viewpoints of innovation and marketing teams on the development of novel functional foods
Abstract
4.1. Introduction
4.2. Innovation of functional food products
4.3. Marketing of functional food products: understanding the consumer
4.4. Drivers and barriers to industry development
Chapter 5: Food safety: marketing trends intended for consumer awareness and partnership
Abstract
5.1. Introduction
5.2. Factors influencing food choices
5.3. Megatrends in marketing awareness
5.4. Behavioral interventions
5.5. Generating awareness: the consumer as partner in food safety
Acknowledgements
Chapter 6: Intellectual property considerations
Abstract
6.1. Introduction
6.2. Patents
6.3. Trade secrets
6.4. Trademarks
6.5. Copyright
6.6. Conclusions
Chapter 7: Regulatory constraints on new product development and approval procedures in the United States
Abstract
7.1. Introduction
7.2. Product formulation
7.3. Product manufacturing
7.4. Product claims
7.5. Conclusions
Chapter 8: Formulations and challenges: a special emphasis on stability and safety evaluations
Abstract
8.1. Introduction
8.2. Nutraceuticals formulation and design
8.3. Challenges in the formulation of food supplements
8.4. Risks and safety
8.5. Conclusions
Chapter 9: Nutraceutical Formulations and Challenges
Abstract
9.1. Introduction
9.2. Nutraceutical formulation
9.3. Challenges and opportunities
9.4. Stability and safety of nutraceuticals
9.5. Indian market
9.6. Global regulatory market
9.7. Current scenario
9.8. Future prospects
9.9. Conclusions
Chapter 10: Sourcing, supply chain, and manufacturing of nutraceutical and functional foods
Abstract
10.1. Introduction statement
10.2. Scope and opportunity
10.3. Manufacturing
10.4. Manufacturing/execution
10.5. Outsourcing
10.6. Supply chain management
10.7. Inventory management
10.8. Conclusions
Chapter 11: Raw materials analysis and quality control
Abstract
11.1. Introduction
11.2. Classification of raw materials
11.3. Prerequisites for raw materials analysis
11.4. Basics of analytical methods
11.5. Analysis of the raw materials
11.6. Authentication methods
11.7. Conclusions
Chapter 12: Strategize the research investigations: pre-clinical and clinical evaluations
Abstract
12.1. Introduction
12.2. Toxicological investigations
12.3. Efficacy evaluation
12.4. Conclusions
Chapter 13: Concepts of flavor creation in novel nutraceuticals and functional food formulations
Abstract
13.1. Introduction
13.2. Why is flavor important in nutraceuticals and functional foods?
13.3. What is flavor?
13.4. Legal definitions
13.5. Flavor chemistry
13.6. Sources of flavoring materials
13.7. Forms of flavors
13.8. Challenges to flavoring functional foods and nutraceuticals
13.9. Base strategies
13.10. Strategies for the finished product
13.11. Bitter blocking
13.12. Masking
13.13. Choice of flavorings
13.14. Processing and other considerations
13.15. Labelling and other marketing considerations
13.16. Working with a flavor house
13.17. If you want to do your own flavoring of bases
13.18. Partnering with a flavor company
Chapter 14: Product design for bread through mind genomics and cognitive economics
Abstract
14.1. A short background about mind genomics and cognitive economics
14.2. A short introduction to mind genomics
14.3. Pragmatics—doing the mind genomics/cognitive economics study
14.4. The raw materials
14.5. The experimental design
14.6. The rating questions
14.7. Executing the interview
14.8. The respondents
14.9. Levels of learning
14.10. Building models
14.11. The interest and dollar models for the total panel
14.12. The emergent cognitive economics narrative
14.13. From total panel to key subgroups
14.14. Underlying mind-sets in the population uncovered by mind-set segmentation
14.15. The relation between interest (INT) and dollar value (price) differs across segments
14.16. Differences among segments arise from the patterns of interest and value
14.17. The importance of sensory/emotional attributes
14.18. Mixing messages to raise interest and value: mind genomics, cognitive economics, and communicating artisanal bread
14.19. Conclusions
Acknowledgments
Chapter 15: Global market entry regulations for nutraceuticals, functional foods, dietary/food/health supplements
Abstract
15.1. Introduction
15.2. Market entry requirements
Chapter 16: US regulation of food label claims
Abstract
16.1. Overview
16.2. FDA’s authority for regulating food label claims
16.3. Health claims
16.4. Structure/function claims
16.5. Nutrient content claims
Chapter 17: Nutraceutical and functional food regulations in the European Union
Abstract
17.1. Introduction
17.2. The EU’s legislation and policy on food
17.3. Food definition according to the EU
17.4. Definition of food improvement agents according to the EU
17.5. Food/dietary supplement definition according to the EU
17.6. Enriched/fortified foods definition according to the EU
17.7. Dietetic foods/foods for particular nutritional use (PARNUTS) definition according to the EU
17.8. Novel food definition according to the EU
17.9. Nutraceutical definition according to the EU
17.10. Genetically modified organisms (GMOs)
17.11. Conclusions
Chapter 18: Health foods and foods with health claims in the Asian subcontinent: countries of the Association of Southeast Asian Nations
Abstract
18.1. Introduction
18.2. Indonesia
18.3. Malaysia
18.4. Philippines
18.5. Singapore
18.6. Thailand
18.7. Brunei Darussalam
18.8. Cambodia
18.9. Vietnam
18.10. Laos
18.11. Myanmar
Acknowledgments
Chapter 19: Nutraceutical innovation and health claims in China
Abstract
19.1. Introduction
19.2. History and evolution of Chinese health (functional) foods
19.3. The use of allowed ingredients in approved health foods
19.4. Recent notable ingredient innovation and applications in health foods
Chapter 20: Functional foods in line with young consumers: challenges in the marketplace in Slovenia
Abstract
20.1. Introduction
20.2. Functional foods concept and definition
20.3. Functional food: European perspectives
20.4. The consumer self-care phenomenon
20.5. The future of functional foods
20.6. Markers: a key to development of functional foods
20.7. Research material and methods
20.8. Results and discussion
20.9. Future trends for functional foods market
20.10. Conclusions
Chapter 21: Medical foods and US regulations
Abstract
21.1. What exactly is a “medical food”?
21.2. A brief history of medical food regulation
21.3. “Medical foods” versus other food categories regulated by FDA
21.4. Considerations for bringing a medical food to market in the United States
21.5. Conclusions
Chapter 22: Regulatory approvals, intellectual property, branding and trademark in nutraceuticals and functional foods
Abstract
22.1. Introduction
22.2. Nutraceuticals, patent rights, and bioprospecting
22.3. Branding, and a hypothetical case scenario
22.4. Conclusions
Chapter 23: Nutritional supplements in wound care
Abstract
23.1. Introduction
23.2. Nutrition status and malnutrition in wound healing
23.3. Phases of wound healing
23.4. Fatty acids and inflammation
23.5. Dietary intervention and inflammation
23.6. Nutraceuticals and functional foods
23.7. Fermented papaya preparation
Chapter 24: Development of low cost and eco-friendly feed for various candidate species for the sustainability of commercial aquaculture and reduction of aquatic pollution
Abstract
24.1. Introduction
24.2. Phytic acid: the chelator of nutrients
24.3. Phytic acid: tough to ingest and digest
24.4. Phytase: a novel nutraceutical to digest phytate
24.5. Significance of phytase in aquafeed
24.6. Synergism between the nutraceutical phytase and acidifiers
24.7. Drawbacks of using exogenous phytase in feed
24.8. Need of the hour
24.9. Flavor of fish fed a vegetarian diet
24.10. Conclusions
Chapter 25: Strategies on adverse event reporting: a global framework for nutraceutical industry
Abstract
25.1. Introduction
25.2. Nutraceutical industry backlash for perceived lack of regulatory oversight
25.3. Regulatory overview for nutraceuticals
25.4. US codification for marketing nutraceuticals
25.5. Global codification for nutraceuticals
25.6. Global postmarket safety surveillance requirements for nutraceuticals
25.7. Overview of good manufacturing practice requirements, specifications, and standardizations
25.8. Where quality meets pharmacovigilance
25.9. Ways to use postmarket data: safety reviews
25.10. Scrutiny of current good manufacturing practice for nutraceuticals
25.11. Where should our next best efforts in product safety be directed: premarket, postmarket, or both?
25.12. Social media: tweets, blogs, posts, oh my!
25.13. Postmarket data collection and review: what to do with adverse event data once you have it
25.14. Incidence trending
25.15. Signal detection
25.16. Relevant adaptations for nutraceuticals
25.17. Determining causality: causality assessment criteria
25.18. Conclusions
Chapter 26: Genetically modified products and GMO foods: a game of chance?
Abstract
26.1. Introduction
26.2. The benefits and costs to the farmer
26.3. The benefits and costs to the environment
26.4. The benefits and costs to the consumer
26.5. Public concerns and the regulatory environment
26.6. GM animals
26.7. Conclusions
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