Accelerating New Food Product Design and Development by Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et PDF

By Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionTechnologyLanguage(s): EnglishOn sale date: 30.11.2009Street date: 28.02.2008Preview

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Choice Opportunities—We Want to Do This, But We Are Making a Choice to Outsource (Given Our Time Frame) Shortage of Internal Resources for a Specific Project Often, a large company with a top-notch in-house R&D staff wants to evaluate a business opportunity without diverting resources away from its core business. This happened with a well-known, multinational restaurant company approximately ten years ago, when the company was in the early stages of evaluating its entry into the school lunch business.

A bodybuilding company expanded its weight gain and muscle building line of dry mixes to include “lean builders” for women. Many years ago we helped a local baker to utilize an existing rotary die cookie line to make a low-fat product that has enjoyed long success as a satisfying low-calorie snack. A multinational snack food manufacturer expanded into the ethnic market by building upon existing production lines and distribution systems. 38 Under standing Product Development in Today’s Food Industry The messages illustrated by these examples are: r An outside consultant brings a fresh perspective and can recommend novel utilization of existing product platforms and processing equipment.

Traditional Japanese sweets made from sweetened bean pastes and rice flour include Uguisu, Inaka, An Mochi, and Kochi An (fig. 1). 1. Japanese pastries. (Printed with permission of Kathleen N. Feicht) are traditionally sold at room temperature for up to three days from the date of manufacture. But are they stable using the sound scientific information available today? Our company worked with one such company to decrease the water activity of these traditional desserts to prevent growth of pathogens and to extend the products’ shelf life.

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Accelerating New Food Product Design and Development by Jacqueline H. Beckley,M. Michele Foley,Elizabeth J. Topp, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionTechnologyLanguage(s): EnglishOn sale date: 30.11.2009Street date: 28.02.2008Preview


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