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Developing New Functional Food and Nutraceutical Products

DEVELOPING NEW FUNCTIONAL FOOD & NUTRACEUTICAL PRODUCTS

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>From concept to new product, this book presents the intricate aspects of innovation behind product development, standardization, manufacturing, quality control, and launch of food and nutraceutical products. It provides provide insight into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies.</P>

College Freshman (COLFR)

College Sophomore (COLSO)

College Junior (COLJR)

College Senior (COLSR)

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Dedication.
Contents.
Contributors.
Preface.
1: Growth Patterns and Emerging Opportunities in Nutraceutical and Functional Food Categories: Market Overview.
2: Market Analysis and Concept Development of Functional Foods.
3: Marketing Challenges and Strategies.
4: The Strategic Viewpoints of Innovation and Marketing Teams on the Development of Novel Functional Foods.
5: Food Safety: Marketing Trends Intended for Consumer Awareness and Partnership.
6: Intellectual Property Considerations.
7: Regulatory Constraints on New Product Development and Approval Procedures in the United States.
8: Formulations and Challenges: A Special Emphasis on Stability and Safety Evaluations.
9: Nutraceutical Formulations and Challenges.
10: Sourcing, Supply Chain, and Manufacturing of Nutraceutical and Functional Foods.
11: Raw Materials Analysis and Quality Control.
12: Strategize the Research Investigations: Pre-Clinical and Clinical Evaluations.
13: Concepts of Flavor Creation in Novel Nutraceuticals and Functional Food Formulations.
14: Product Design for Bread through Mind Genomics and Cognitive Economics.
15: Global Market Entry Regulations for Nutraceuticals, Functional Foods, Dietary/Food/Health Supplements.
16: US Regulation of Food Label Claims.
17: Nutraceutical and Functional Food Regulations in the European Union.
18: Health Foods and Foods with Health Claims in the Asian Subcontinent: Countries of the Association of Southeast Asian Nations.
19: Nutraceutical Innovation and Health Claims in China.
20: Functional Foods in Line with Young Consumers: Challenges in the Marketplace in Slovenia.
21: Medical Foods and US Regulations.
22: Regulatory Approvals, Intellectual Property, Branding and Trademark in Nutraceuticals and Functional Foods.
23: Nutritional Supplements in Wound Care.
24: Development of Low Cost and Eco-Friendly Feed for Various Candidate Species for the Sustainability of Commercial Aquaculture and Reduction of Aquatic Pollution.
25: Strategies on Adverse Event Reporting: A Global Framework for Nutraceutical Industry.
26: Genetically Modified Products and GMO Foods: A Game of Chance?.
Index.

Developing New Functional Food and Nutraceutical Products.css-1p8rvzy{position:absolute;padding-left:8px;}

Developing New Functional Food and Nutraceutical Products