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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Dedication - p. iv 6. Contributors - p. v 7. Preface - p. xxvii 8. Chapter 1: Growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview - p. xxxi 9. Chapter 2: Market analysis and concept development of functional foods - p. 28 10. Chapter 3: Marketing challenges and strategies - p. 45 11. Chapter 4: The strategic viewpoints of innovation and marketing teams on the development of novel functional foods - p. 62 12. Chapter 5: Food safety: marketing trends intended for consumer awareness and partnership - p. 83 13. Chapter 6: Intellectual property considerations - p. 108 14. Chapter 7: Regulatory constraints on new product development and approval procedures in the United States - p. 121 15. Chapter 8: Formulations and challenges: a special emphasis on stability and safety evaluations - p. 148 16. Chapter 9: Nutraceutical Formulations and Challenges - p. 159 17. Chapter 10: Sourcing, supply chain, and manufacturing of nutraceutical and functional foods - p. 177 18. Chapter 11: Raw materials analysis and quality control - p. 193 19. Chapter 12: Strategize the research investigations: pre-clinical and clinical evaluations - p. 211 20. Chapter 13: Concepts of flavor creation in novel nutraceuticals and functional food formulations - p. 229 21. Chapter 14: Product design for bread through mind genomics and cognitive economics - p. 247 22. Chapter 15: Global market entry regulations for nutraceuticals, functional foods, dietary/food/health supplements - p. 278 23. Chapter 16: US regulation of food label claims - p. 290 24. Chapter 17: Nutraceutical and functional food regulations in the European Union - p. 308 25. Chapter 18: Health foods and foods with health claims in the Asian subcontinent: countries of the Association of Southeast Asian Nations - p. 322 26. Chapter 19: Nutraceutical innovation and health claims in China - p. 367 27. Chapter 20: Functional foods in line with young consumers: challenges in the marketplace in Slovenia - p. 389 28. Chapter 21: Medical foods and US regulations - p. 405 29. Chapter 22: Regulatory approvals, intellectual property, branding and trademark in nutraceuticals and functional foods - p. 416 30. Chapter 23: Nutritional supplements in wound care - p. 428 31. 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 - p. 440 32. Chapter 25: Strategies on adverse event reporting: a global framework for nutraceutical industry - p. 453 33. Chapter 26: Genetically modified products and GMO foods: a game of chance? - p. 480 34. Index - p. 494
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Dedication - p. iv 6. Contributors - p. v 7. Preface - p. xxvii 8. Chapter 1: Growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview - p. xxxi 9. Chapter 2: Market analysis and concept development of functional foods - p. 28 10. Chapter 3: Marketing challenges and strategies - p. 45 11. Chapter 4: The strategic viewpoints of innovation and marketing teams on the development of novel functional foods - p. 62 12. Chapter 5: Food safety: marketing trends intended for consumer awareness and partnership - p. 83 13. Chapter 6: Intellectual property considerations - p. 108 14. Chapter 7: Regulatory constraints on new product development and approval procedures in the United States - p. 121 15. Chapter 8: Formulations and challenges: a special emphasis on stability and safety evaluations - p. 148 16. Chapter 9: Nutraceutical Formulations and Challenges - p. 159 17. Chapter 10: Sourcing, supply chain, and manufacturing of nutraceutical and functional foods - p. 177 18. Chapter 11: Raw materials analysis and quality control - p. 193 19. Chapter 12: Strategize the research investigations: pre-clinical and clinical evaluations - p. 211 20. Chapter 13: Concepts of flavor creation in novel nutraceuticals and functional food formulations - p. 229 21. Chapter 14: Product design for bread through mind genomics and cognitive economics - p. 247 22. Chapter 15: Global market entry regulations for nutraceuticals, functional foods, dietary/food/health supplements - p. 278 23. Chapter 16: US regulation of food label claims - p. 290 24. Chapter 17: Nutraceutical and functional food regulations in the European Union - p. 308 25. Chapter 18: Health foods and foods with health claims in the Asian subcontinent: countries of the Association of Southeast Asian Nations - p. 322 26. Chapter 19: Nutraceutical innovation and health claims in China - p. 367 27. Chapter 20: Functional foods in line with young consumers: challenges in the marketplace in Slovenia - p. 389 28. Chapter 21: Medical foods and US regulations - p. 405 29. Chapter 22: Regulatory approvals, intellectual property, branding and trademark in nutraceuticals and functional foods - p. 416 30. Chapter 23: Nutritional supplements in wound care - p. 428 31. 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 - p. 440 32. Chapter 25: Strategies on adverse event reporting: a global framework for nutraceutical industry - p. 453 33. Chapter 26: Genetically modified products and GMO foods: a game of chance? - p. 480 34. Index - p. 494
