Developing Food Products for Customers with Specific Dietary Needs, Second Edition explains the process for developing foods for customers who have specific dietary needs. This new edition builds upon the success of the first by addressing additional needs, presenting new knowledge, and exploring the challenges the industry needs to overcome to address consumer demand. This will be a welcomed resource for industry professionals working in new product development, research, development and marketing, as well as academics working in food development.

• Provides an overview of the organizational structure required within a company to develop foods for specific customer needs
• Contains commercial, academic and real-life examples with first-hand case studies from consultants, experts and professionals in large organizations, as well as start-ups and challenger brands
• Highlights the differences between standard food product development and the development of foods for customers with specific dietary needs