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1. Developing Food Products for Consumers with Specific Dietary Needs

Author

Steve Osborn, Wayne Morley, Steve Osborn, and Wayne Morley

Subjects
Food--Safety measures, Food, Food industry and trade
Abstract

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. - Provides an overview of the organizational structure required within a company to develop foods for specific customer needs - Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods - Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs - Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry more...

Published
2016

2. Differences between standard food product development and development of foods for consumers with specific dietary needs

Author

Wayne Morley

Subjects
Engineering, Development (topology), Scope (project management), business.industry, Scale (chemistry), New product development, Innovation process, Production (economics), Product management, Factory, Marketing, business, Manufacturing engineering
Abstract

A great many articles and books have been written on the subject of product development. Most food companies will have their own version of a product development process, probably within the scope of a more generic innovation process, but in essence it can be considered to comprise three main steps: firstly the development of a concept at kitchen scale, secondly the production at pilot scale, and thirdly the manufacturing at production scale. The purpose of this chapter is not to review in detail the product development process itself, but to consider the key differences and considerations when developing products that either contain or omit certain specific ingredients. more...

Published
2016
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3. List of contributors

Author

Naomi Diaz-Osborn, Nathan Gray, Lynwen Harrison, Anastasios Koidis, Helen Mitchell, Wayne Morley, Karin Elisa Nielsen, Steve Osborn, Kevin Povey, Rachel Smith, Jo Sweetman, Geoff Talbot, and Rachel Wilson more...

Published
2016
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4. Effects of targeted delivery of propionate to the human colon on appetite regulation, body weight maintenance and adiposity in overweight adults

Author

Glen R. Gibson, Shahrul Mt-Isa, E. Louise Thomas, Walijit S. Dhillo, Alexander Viardot, Kevin G Murphy, Douglas J. Morrison, Stuart Clegg, Deborah Ashby, Wayne Morley, Tom Preston, John E. Blundell, Graham Finlayson, Sagen Zac-Varghese, Kenneth MacDougall, Arianna Psichas, Jimmy D. Bell, Sofia Kolida, Gary Frost, Edward S. Chambers, Stephen R. Bloom, and Catriona Tedford more...

Subjects
Male, medicine.medical_specialty, Colon, media_common.quotation_subject, Adipose tissue, GUT HORMONES, Body Weight Maintenance, Double-Blind Method, Glucagon-Like Peptide 1, APPETITE, Internal medicine, medicine, Humans, Peptide YY, Gut Microbiota, Cells, Cultured, media_common, Adiposity, 2. Zero hunger, chemistry.chemical_classification, Cross-Over Studies, NUTRITIONAL SUPPLEMENTATION, business.industry, Appetite Regulation, COLONIC FERMENTATION, Short-chain fatty acid, digestive, oral, and skin physiology, Gastroenterology, Appetite, Middle Aged, Overweight, Glucagon-like peptide-1, 3. Good health, Postprandial, Endocrinology, chemistry, OBESITY, Propionate, Female, medicine.symptom, Propionates, business, Weight gain, hormones, hormone substitutes, and hormone antagonists
Abstract

Objective: The colonic microbiota ferment dietary fibres, producing short chain fatty acids. Recent evidence suggests that the short chain fatty acid propionate may play an important role in appetite regulation. We hypothesised that colonic delivery of propionate would increase peptide YY (PYY) and glucagon like peptide-1 (GLP-1) secretion in humans, and reduce energy intake and weight gain in overweight adults.\ud \ud Design: To investigate whether propionate promotes PYY and GLP-1 secretion, a primary cultured human colonic cell model was developed. To deliver propionate specifically to the colon, we developed a novel inulin-propionate ester. An acute randomised, controlled cross-over study was used to assess the effects of this inulin-propionate ester on energy intake and plasma PYY and GLP-1 concentrations. The long-term effects of inulin-propionate ester on weight gain were subsequently assessed in a randomised, controlled 24-week study involving 60 overweight adults.\ud \ud Results: Propionate significantly stimulated the release of PYY and GLP-1 from human colonic cells. Acute ingestion of 10 g inulin-propionate ester significantly increased postprandial plasma PYY and GLP-1 and reduced energy intake. Over 24 weeks, 10 g/day inulin-propionate ester supplementation significantly reduced weight gain, intra-abdominal adipose tissue distribution, intrahepatocellular lipid content and prevented the deterioration in insulin sensitivity observed in the inulin-control group.\ud \ud Conclusions: These data demonstrate for the first time that increasing colonic propionate prevents weight gain in overweight adult humans. more...

Published
2015