Full Description
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.
Contents
1. Growth Pattern & Emerging Opportunities in Nutraceutical and Functional Food Industries: Market Analysis
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 & 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. Mind Genomics, Cognitive Economics, and the Dollar Value and the Acceptance of Sensory and Other Messaging for Bread
15. Global Market Entry Regulations for Nutraceuticals, Functional Foods, Dietary/Food/ Health Supplements
16. U.S. 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. Nutrition in Wound Inflammation
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. Global Alert: The Botanicals Resourcing
26. Strategies on Adverse Event Reporting: A Global Framework for Nutraceutical Industry
27. Genetically Modified Products and GMO Foods: A Game of Chance?
