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Weight, Exercise, and Nutrition Modification |

Diet Modification and the Development of New Food Products

ROBERT G. BURSEY, Ph.D.
[+] Article and Author Information

▸Requests for reprints should be addressed to Robert G. Bursey, Ph.D; Nutrition Research Laboratory, Kraft, Inc., 801 Waukegan Road; Glenview, IL 60025.


Glenview, Illinois


© 1983 American College of PhysiciansAmerican College of Physicians


Ann Intern Med. 1983;98(5_Part_2):872-874. doi:10.7326/0003-4819-98-5-872
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The development of new food products to meet the needs of the 20th century American consumer offers a greater challenge to the innovativeness of the food industry scientist than ever before. The sequence of activities that leads to the introduction of a successful new food product into today's highly competitive marketplace has its beginnings and foundation in extensive and ongoing market research. This research elicits and defines the changing consumer needs and wants. The relation of diet to health is but one of many factors that influence food purchase decisions and, thus, the stimulus for developing new food products. In addition, the extent to which existing food products may be modified or new foods developed to meet dietary goals is subject to technologic and regulatory constraints. A commitment to ethical and responsible marketing strategies is essential to the evolution of food products for special dietary needs. Despite these complex restraints, many food products with altered nutrient or ingredient composition are currently available to consumers and others enter the marketplace each year.

Topics

diet therapy ; food

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