- Email: [email protected]
Modifying Flavour in Food
46
Book Reviews / Trends in Food Science & Technology 20 (2009) 45e47
Accelerating New Food Product Design and Development Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, Jack C. Huang, Witoon Prinyawiwatkul (Eds.). March 2007, Wiley-Blackwell. ISBN: 9780813808093, 400 pp
This book takes a new and timely look at New Food Product Design and Development through the experiences made by a group of well-seasoned food industry business professionals and academics. This book is based on three symposia that are developed for the Product Development and Marketing and Management divisions at the Institute of Food Technologist’s annual meetings in the summers of 2004 and 2005. The book is divided into three parts, each with a series of accompanying chapters which details the various important and often overlooked aspects of food product development. Part One, entitled ‘‘Understanding Product Development in Today’s Food Industry’’, provides a glimpse into the real life activities of the food business as it stands today, and how marketers, new professionals and business designers and seasoned workers are coping with its ever changing demands. This section contains six chapters:
1. Introduction 2. How Did the Food Industry Get (from there) to Here? 3. Developing Partnerships - Using Outside Resources for Product Development 4. Building Superior R&D Organizations 5. A supplier perspective: Superior services and Product Help Change Happen 6. One Company’s Perspective on Innovations - Starbucks Coffee
Part Two, ‘‘Accelerating Food Product Design and Development’’ presents in a clear and understandable way the techniques which are useful for developing improved systems for creating product ideas, identifying future opportunities and evaluating consumer response to these ideas. Critical steps in the new product development process are examined so that food product developers can speed up their development activities while maintaining quality and efficiency. The chapters in this section relate to many aspects of the implementation of current thinking in food product design from the perspective of the processing, marketing, packaging, and management orientations.
7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business 9. Applying Processes that Accentuate New Product Development 10. Five Years Later - Looking at How the University Prepares Someone for a Career in Food Science 11. Speed Bump Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time 12. Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality
Part Three, ‘‘Optimizing Food Product Design and Development’’ gives an overview of the most important tools and approaches that food product developers are using today to make products cheaper, better, and much faster and contains very pertinent and useful information. Chapters in this section include:
13. Identifying critical steps in the New Product Development Process 14. Statistical Design: Experimental Units and Proper Design 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 16. Application of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer Oriented Product Optimization Study 17. Response Surface Methodology and Consumer-Driven Product Optimization 18. Accelerating and Optimizing New Food Product Design and Development - Status and State of the Industry: Do You Rent or Buy Accelerating New Food Product Design and Development is an excellent book and a good resource to many audiences. Not only does it offer a summary of perspectives of business for food industry executives and strategic frameworks for problem solving for food scientists but also a real world perspective for academics and students.
Massimo Marcone Department of Food Science, University of Guelph, Guelph, Ontario N1 G2 W1, Canada E-mail: [email protected]
doi:10.1016/j.tifs.2008.09.009
Modifying Flavour in Food Taylor A.J., Hort J. (Eds.). CRC Press, ISBN: 9781420043891, Price $269.95
Worldwide tendencies of healthy eating triggered the need for re-formulating foods. The strategies to deliver healthier products are, in general, associated with sugar, salt and/or fat reduction. However, this change in food composition is usually associated with changes in the flavor profile of foods
and therefore in consumer acceptability. Food scientists have the task to deliver healthy products while maintaining their flavor profile to meet consumers’ expectations. It is important to understand the tools available to food scientists that can help optimize the flavor profile of their products and
improve their consumer acceptance. The book Modifying Flavour in Food with Taylor and Hort as editors is an excellent resource that can be used for this purpose. This book provides detailed information about the factors that control flavor synthesis, release, and detection in foods applications. It is a valuable tool for professionals in the food industry that are willing to understand the factors that influence the flavor profile of their products. Information about different flavor sources and new tendencies in the flavor industry, novel techniques of extraction and
Book Reviews / Trends in Food Science & Technology 20 (2009) 45e47
flavor synthesis and the molecular events involved in flavor detection are some of the topics discussed in the book. In addition, a detailed description of worldwide laws related to food flavors is included. The content of the book is very well presented and arranged throughout the chapters. Additional reading material for further reference is provided at the end of each chapter. The book content is summarized by the editors in the introduction. They describe the worldwide situation related to foods re-formulation and the influence on their flavor profile. The reader is then introduced to flavor chemistry and the history of flavor development in the second chapter of this book with the plus of a detailed discussion on flavor legislation. A discussion on regulatory definitions to address natural vs. artificial flavors in Europe, United States, Japan, Australasia and South America is presented at the end of this chapter. The next 4 chapters (Chapter 3e6) describe methods for extracting and/or obtaining flavors from natural sources (Chapter 3), by means of biotechnology (Chapter 4), and yeast extracts (Chapter 5) finalizing with very detailed information on chiral chemistry (Chapter 6). The use of different extraction techniques such as microwave, ultrasound, supercritical CO2 and water extraction are very well described in Chapter 3. Biotechnology approaches to obtain flavors such as isoprenoids, esters, phenolic compounds, thio-compounds, and doi:10.1016/j.tifs.2008.10.001
aminoacids are presented in detail in Chapter 4. The description of the synthesis of these simple compounds is then followed by the synthesis of more complex substrates obtained as a consequence of different fermentative routs. Chapter 5 described the use of yeast extracts to improve the flavors profile of different products such as tomato sauce and reduced fat cheese spread. The activity of different chiral molecules towards flavor delivery is presented in Chapter 6. Very useful chemical formulas and synthesis pathways can be found in this chapter. The following chapters describe specific flavor-related problems faced by the food industry and provide tools to address these issues. Chapter 7 deals with the formulation of low-fat products and the challenge of maintaining the flavor quality of the product. Other chapters address pungent and cooling compounds that can be used in foods and their structure-activity relationship (Chapter 8); strategies for delivering flavors to obtain an instant or controlled release in the product (Chapter 9), the development of sweeteners (Chapter 10) and the use of umami in foods (Chapter 11). Industrial approaches for protecting flavorings from deteriorations are very well addressed. Techniques such as spray drying, extrusion, the use of cyclodextrins, and coacervation are presented in detail. The benefits of using each technique for a specific food application is described and analyzed. Sweetness technologies such
47
as the use of novel sweeteners, sweetness potentiators and inhibitors are discussed. Last but not least, the incorporation of umami flavors in western cuisine, in processed and/ or natural foods, and the importance of this flavor in product re-formulation are addressed in detail. The need of enhancing the positive flavor notes of a product and suppressing the negative ones results in the development of flavor technologies to decrease bitter flavors in foods. This aspect is also discussed in this book. The use and value of using bitter blockers and masking agents to improve the flavor profile of foods is described in Chapters 12 and 13 while strategies and new technologies to select the right flavor for a specific product are described in Chapter 14. Overall, the book Modifying Flavour in Food is an excellent tool for food professionals who want to improve the nutritional and flavor quality of foods. This resource provides not only practical solutions to real life problems but also the chemical background behind them. Each chapter also provides valuable literature references and additional reading materials for the interested reader.
Silvana Martini Department of Nutrition and Food Sciences, Utah State University, UT, USA E-mail: [email protected]
Book Reviews / Trends in Food Science & Technology 20 (2009) 45e47
Accelerating New Food Product Design and Development Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, Jack C. Huang, Witoon Prinyawiwatkul (Eds.). March 2007, Wiley-Blackwell. ISBN: 9780813808093, 400 pp
This book takes a new and timely look at New Food Product Design and Development through the experiences made by a group of well-seasoned food industry business professionals and academics. This book is based on three symposia that are developed for the Product Development and Marketing and Management divisions at the Institute of Food Technologist’s annual meetings in the summers of 2004 and 2005. The book is divided into three parts, each with a series of accompanying chapters which details the various important and often overlooked aspects of food product development. Part One, entitled ‘‘Understanding Product Development in Today’s Food Industry’’, provides a glimpse into the real life activities of the food business as it stands today, and how marketers, new professionals and business designers and seasoned workers are coping with its ever changing demands. This section contains six chapters:
1. Introduction 2. How Did the Food Industry Get (from there) to Here? 3. Developing Partnerships - Using Outside Resources for Product Development 4. Building Superior R&D Organizations 5. A supplier perspective: Superior services and Product Help Change Happen 6. One Company’s Perspective on Innovations - Starbucks Coffee
Part Two, ‘‘Accelerating Food Product Design and Development’’ presents in a clear and understandable way the techniques which are useful for developing improved systems for creating product ideas, identifying future opportunities and evaluating consumer response to these ideas. Critical steps in the new product development process are examined so that food product developers can speed up their development activities while maintaining quality and efficiency. The chapters in this section relate to many aspects of the implementation of current thinking in food product design from the perspective of the processing, marketing, packaging, and management orientations.
7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business 9. Applying Processes that Accentuate New Product Development 10. Five Years Later - Looking at How the University Prepares Someone for a Career in Food Science 11. Speed Bump Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time 12. Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality
Part Three, ‘‘Optimizing Food Product Design and Development’’ gives an overview of the most important tools and approaches that food product developers are using today to make products cheaper, better, and much faster and contains very pertinent and useful information. Chapters in this section include:
13. Identifying critical steps in the New Product Development Process 14. Statistical Design: Experimental Units and Proper Design 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 16. Application of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer Oriented Product Optimization Study 17. Response Surface Methodology and Consumer-Driven Product Optimization 18. Accelerating and Optimizing New Food Product Design and Development - Status and State of the Industry: Do You Rent or Buy Accelerating New Food Product Design and Development is an excellent book and a good resource to many audiences. Not only does it offer a summary of perspectives of business for food industry executives and strategic frameworks for problem solving for food scientists but also a real world perspective for academics and students.
Massimo Marcone Department of Food Science, University of Guelph, Guelph, Ontario N1 G2 W1, Canada E-mail: [email protected]
doi:10.1016/j.tifs.2008.09.009
Modifying Flavour in Food Taylor A.J., Hort J. (Eds.). CRC Press, ISBN: 9781420043891, Price $269.95
Worldwide tendencies of healthy eating triggered the need for re-formulating foods. The strategies to deliver healthier products are, in general, associated with sugar, salt and/or fat reduction. However, this change in food composition is usually associated with changes in the flavor profile of foods
and therefore in consumer acceptability. Food scientists have the task to deliver healthy products while maintaining their flavor profile to meet consumers’ expectations. It is important to understand the tools available to food scientists that can help optimize the flavor profile of their products and
improve their consumer acceptance. The book Modifying Flavour in Food with Taylor and Hort as editors is an excellent resource that can be used for this purpose. This book provides detailed information about the factors that control flavor synthesis, release, and detection in foods applications. It is a valuable tool for professionals in the food industry that are willing to understand the factors that influence the flavor profile of their products. Information about different flavor sources and new tendencies in the flavor industry, novel techniques of extraction and
Book Reviews / Trends in Food Science & Technology 20 (2009) 45e47
flavor synthesis and the molecular events involved in flavor detection are some of the topics discussed in the book. In addition, a detailed description of worldwide laws related to food flavors is included. The content of the book is very well presented and arranged throughout the chapters. Additional reading material for further reference is provided at the end of each chapter. The book content is summarized by the editors in the introduction. They describe the worldwide situation related to foods re-formulation and the influence on their flavor profile. The reader is then introduced to flavor chemistry and the history of flavor development in the second chapter of this book with the plus of a detailed discussion on flavor legislation. A discussion on regulatory definitions to address natural vs. artificial flavors in Europe, United States, Japan, Australasia and South America is presented at the end of this chapter. The next 4 chapters (Chapter 3e6) describe methods for extracting and/or obtaining flavors from natural sources (Chapter 3), by means of biotechnology (Chapter 4), and yeast extracts (Chapter 5) finalizing with very detailed information on chiral chemistry (Chapter 6). The use of different extraction techniques such as microwave, ultrasound, supercritical CO2 and water extraction are very well described in Chapter 3. Biotechnology approaches to obtain flavors such as isoprenoids, esters, phenolic compounds, thio-compounds, and doi:10.1016/j.tifs.2008.10.001
aminoacids are presented in detail in Chapter 4. The description of the synthesis of these simple compounds is then followed by the synthesis of more complex substrates obtained as a consequence of different fermentative routs. Chapter 5 described the use of yeast extracts to improve the flavors profile of different products such as tomato sauce and reduced fat cheese spread. The activity of different chiral molecules towards flavor delivery is presented in Chapter 6. Very useful chemical formulas and synthesis pathways can be found in this chapter. The following chapters describe specific flavor-related problems faced by the food industry and provide tools to address these issues. Chapter 7 deals with the formulation of low-fat products and the challenge of maintaining the flavor quality of the product. Other chapters address pungent and cooling compounds that can be used in foods and their structure-activity relationship (Chapter 8); strategies for delivering flavors to obtain an instant or controlled release in the product (Chapter 9), the development of sweeteners (Chapter 10) and the use of umami in foods (Chapter 11). Industrial approaches for protecting flavorings from deteriorations are very well addressed. Techniques such as spray drying, extrusion, the use of cyclodextrins, and coacervation are presented in detail. The benefits of using each technique for a specific food application is described and analyzed. Sweetness technologies such
47
as the use of novel sweeteners, sweetness potentiators and inhibitors are discussed. Last but not least, the incorporation of umami flavors in western cuisine, in processed and/ or natural foods, and the importance of this flavor in product re-formulation are addressed in detail. The need of enhancing the positive flavor notes of a product and suppressing the negative ones results in the development of flavor technologies to decrease bitter flavors in foods. This aspect is also discussed in this book. The use and value of using bitter blockers and masking agents to improve the flavor profile of foods is described in Chapters 12 and 13 while strategies and new technologies to select the right flavor for a specific product are described in Chapter 14. Overall, the book Modifying Flavour in Food is an excellent tool for food professionals who want to improve the nutritional and flavor quality of foods. This resource provides not only practical solutions to real life problems but also the chemical background behind them. Each chapter also provides valuable literature references and additional reading materials for the interested reader.
Silvana Martini Department of Nutrition and Food Sciences, Utah State University, UT, USA E-mail: [email protected]