Developing New Functional Food and Nutraceutical Products

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. 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?

Food scientists, nutrition researchers in industry and academia; product developers, managers, and marketers

• Examines key considerations in product development
• Provides a streamlined approach for product development
• Addresses manufacturing and quality control challenges
• Includes key lessons for a successful product launch and effective marketing