Food Trend Concepts
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Food Trend Concepts
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Author : Patrick Siegfried
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-04-29
Food Trend Concepts written by Patrick Siegfried and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-29 with Business & Economics categories.
This book deals with current food trends. These case studies were compiled and presented by Master's students at Trier University of Applied Sciences in the Department of Food Technology.
Food Trends And The Changing Consumer
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Author : Benjamin Senauer
language : en
Publisher:
Release Date : 1991
Food Trends And The Changing Consumer written by Benjamin Senauer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Business & Economics categories.
This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.
World Food Trends And The Future Of Food
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Author : M. Nobile
language : en
Publisher:
Release Date : 2015
World Food Trends And The Future Of Food written by M. Nobile and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Social Science categories.
The U S Dad Market
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Author : Packaged Facts (Firm)
language : en
Publisher:
Release Date : 2005
The U S Dad Market written by Packaged Facts (Firm) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Consumer behavior categories.
Reformulation As A Strategy For Developing Healthier Food Products
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Author : Vassilios Raikos
language : en
Publisher: Springer Nature
Release Date : 2019-10-09
Reformulation As A Strategy For Developing Healthier Food Products written by Vassilios Raikos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-09 with Technology & Engineering categories.
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Managing Food Trends Of Corporate Events
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Author : Verena Stickler
language : en
Publisher: GRIN Verlag
Release Date : 2011-09
Managing Food Trends Of Corporate Events written by Verena Stickler and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09 with Business & Economics categories.
Research Paper (postgraduate) from the year 2008 in the subject Tourism - Miscellaneous, grade: 1,5, London Metropolitan University, language: English, abstract: Food trends influence food selection, food service and food presentation and therefore form an important aspect of event catering. The concept of identifying food trends in due time is closely linked to the management process of marketing, which identifies, anticipates and supplies customer requirements efficiently and profitably. By doing so, management is able to satisfy customer needs, wants and values ultimately effectuating customer (and brand) loyalty. By applying the case study method the management issues surrounding food trends have been brought to light retaining holistic and meaningful characteristics of organizational and managerial processes. Researching the topic by using the Radisson SAS Hotel London Stansted Airport as a basis has allowed access to internal procedures transforming theory into practice.
Nutrition In Transition
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Author : Michael Ballarini
language : en
Publisher: BoD – Books on Demand
Release Date : 2023-12-04
Nutrition In Transition written by Michael Ballarini and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-04 with Business & Economics categories.
Discover the intricate journey of our diets in "Nutrition in Transition". This captivating exploration unravels the mysteries behind our culinary choices, shedding light on why certain foods thrive while others are forgotten. Through a rich tapestry of historical examples, delve into the world of food trends, and unveil the patterns that shape our preferences. In this illuminating read, embark on a voyage through chapters that unveil the evolution of consumption patterns and the birth of food trends. Uncover the power of the dietary profile, a tool that categorizes preferences, revealing hidden connections and anticipating future shifts. Delve into the nuances of acceptance and understand the dimensions of width and depth, influencing our eating habits. From embracing new tastes to deciphering the impact of societal trends, each chapter offers a lens to examine the complexities of our dietary decisions. Unearth the paradox between consumer desires and actions and explore how suppliers shape our food landscape. As you journey through the book, gain the insights to predict the ever-evolving trends that await us. "Nutrition in Transition" is your gateway to unraveling the past, present, and future of our dietary choices, providing a comprehensive understanding of the forces that steer our plates.
Future Foods
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Author : Rajeev Bhat
language : en
Publisher: Academic Press
Release Date : 2021-12-04
Future Foods written by Rajeev Bhat and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-04 with Technology & Engineering categories.
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
New Food Product Development
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Author : Gordon W. Fuller
language : en
Publisher: CRC Press
Release Date : 1994-02-23
New Food Product Development written by Gordon W. Fuller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-02-23 with Technology & Engineering categories.
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
Create
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Author : Future Laboratory
language : en
Publisher:
Release Date : 2008
Create written by Future Laboratory and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food categories.
A look at eating designers, food products, and rituals.