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Creating New Foods: The Product Developers Guide - the Web Edition
DESCRIPTION: This is the free web edition of a book, first published in 1999 by Chandos Publishing (Oxford) Ltd. and republished by Chadwick House Group Ltd. in 2001.
This web edition has been extensively revised and updated.
The book is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the PD project.
The authors, Mary Earle and Dick Earle, with the kind permission of the copyright holder, the Chartered Institute of Environmental Health, give permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.
Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Earle, Creating New Foods, product development, R&D, NZIFST, The product
development project
in the company,
The organisation of
the product,
development project,
Product strategy
development: idea
generation and
screening,
Product strategy
development: product
concepts and design
specifications,
Product design and
process development,
Product
commercialisation,
Product launch and
evaluation,
Summary: bringing
it together,
Textbooks in
product development
Fundamentals of Food Reaction Technology - the Web Edition
DESCRIPTION: Understanding and controlling changes in foods during processing and storage. This is the free web edition of a textbook originally intended as a companion text to Unit Operations in Food Processing. It was first printed in 2003, and is still available to purchase in hard copy.
This book explores quantitatively the transformation of raw materials into finished foods, leading towards better control of processing and higher and more uniform food quality.
The authors, Dick Earle and Mary Earle, with the kind permission of the copyright holder Leatherhead Food International, give permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.
Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Food reactions, food technology, processing, storage, changes, measuring,
Unit Operations in Food Processing - the Web Edition
DESCRIPTION: This is the free web edition of a popular textbook known for its simple approach to the diversity and complexity of food processing.
First published in 1966 but still relevant today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes.
Each Chapter contains unworked examples to help the student food technologist or process engineer gain a grasp of the subject.
Now in electronic form, fully searchable and cross-linked, this online resource will also be a useful quick reference for technical workers in the food industry.
The author, Dick Earle (owner of the copyright) gives permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.
Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Earle, Unit Operations in Food Processing, NZIFST, food engineering, food technology, Material and energy
balances,
Fluid-flow theory,
Fluid-flow applications,
Heat-transfer theory
, Heat-transfer
applications,
Drying,
Evaporation,
Contact-equilibrium
processes,
Mechanical
separations,
Size reduction,
Mixing
Be Healthy, Be Active
DESCRIPTION: Be Healthy, Be Active Kia ora, Kia Korikori is an exciting new, free programme developed for Kiwi teachers and students in years 7 & 8. It has been developed to support the vision and objectives of the New Zealand Curriculum (2007), in particular the learning area of Health and Physical Education at levels 3 & 4.
The Be Healthy, Be Active programme has been developed by Learning Media for Nestlι, the Millennium Institute of Sport & Health and the Nutrition Foundation.
It has a number of components:
Teachers Resource / Read & Respond Cards.
Online Journal where children can complete activities assigned by their teacher.
Online Action The Fuel Up Challenge & Interactive Food Plate these can be used on an interactive white board or on a computer.
Be Healthy, Be Active Useful Tips Booklet. Class sets can be ordered through the Contact page to ensure these important messages get into students homes.
Teachers can set up their class to undertake online activities attached to the 4 modules in the Teachers Resource.
KEY WORDS: Be Healthy, Be Active, healthy eating, nutrition education
fuelled4life
DESCRIPTION: Fuelled4life is the new brand name for the Food and Beverage Classification System (FBCS). It is all about young people getting a great start to life through access to healthier food and beverages.
The Heart Foundation has been contracted by the Ministry of Health to manage the FBCS and has redeveloped aspects of the system. Schools and ECE services can join a simplified, streamlined FBCS and food companies are offered the opportunity to register their products.
Fuelled4life is designed to inspire schools and ECE services to provide tasty, nutritious products that young people will want to consume and to encourage the food industry to produce and supply foods and beverages that are registered with fuelled4life.
How does fuelled4life work?
Fuelled4life is based on the Ministry of Healths Food and Nutrition Guidelines, which identify healthy eating for children and young people.
FBCS Nutrient Criteria
Under the FBCS Nutrient Criteria foods and drinks have been classified into two categories - everyday and sometimes.
Everyday Foods - Everyday foods and drinks are the healthiest choices. Encourage and promote these foods and drinks.
Sometimes foods - Sometimes foods and drink should be eaten in moderation. These foods and drinks should not dominate the choices available.
A registered, classified product will be able to carry the appropriate, distinctive fuelled4life everyday or sometimes logo.
Non-registered products that do not meet the FBCS everyday or sometimes nutrient criteria can be referred to as occasional foods. Occasional foods are not recommended for provision in schools or ECE services.
How can schools and ECE services get involved?
Schools and ECE services can sign-up to fuelled4life and get the benefit of an improved system.
How can food companies get involved?
There are a number of advantages available to food companies who register with fuelled4life.
Why is fuelled4life needed?
Fuelled4life aims to improve the food and beverages available to children and young people in education settings.
KEY WORDS: Fuelled4life, Food and Beverage Classification System, FBCS, food product classification, healthy foods and drinks in schools, early childhood education, Ministry of Health Health & Nutrition guidelines
potatoes.co.nz
DESCRIPTION: Weve put together everything we think you might want to know about NZs favourite vegetable - from great recipes, tips for cooking, nutrition info, history snippets and quirky facts and figures about the potato. Plus we have started a blog where we will answer any of your questions and keep you up to date with "all things potato". Last year we had a series of Spudtacular Shows on TV2's "What Now" and over 1000 kids sent in favourite potato recipes...
KEY WORDS: Potatoes, Spudtacular, cooking, meals, recipes, health, nutrition, facts, schools, kids, chefs, blog, tips, chips, wedges, roast, baked, mashed
vegetables.co.nz
DESCRIPTION: Vegetables... fresh, quick and tasty! This site is crammed full of fantastic ideas to help you eat and enjoy great tasting fresh New Zealand vegetables! We've included recipes and information about all the popular vegetables, seasonal availability, cooking methods, advice on healthy eating and nutrition, advice for chefs, teachers and educators.
Check out our blog news where we keep you up to date with activities and news about vegetables.
KEY WORDS: Vegetables, New Zealand, recipes, resources, nutrition, artichokes (globe)
Asian vegetables
asparagus
beans
beetroot
broccoli
brussels sprouts
cabbages
capsicums
carrots
cauliflower
celeriac
celery
chilli peppers
chokos
courgettes, marrows, scallopini
cucumber
egg plant
fennel
fresh herbs, garnishes, edible flowers
garlic
ginger
indian vegetables
kohlrabi
kumara
leeks
lettuces
melons
microgreens
mushrooms
okra
onions
parsnip
peas
potatoes
potatoes maori
puha
pumpkins
radishes
rhubarb
salad greens
silver beet
spinach
spring onions
sprouted beans
swedes
sweetcorn
taro
tomatoes
turnips
watercress
witloof
yams
- Increased online visibility - benefit from our Google rankings
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- Login access to your own Listing management Dashboard
- Standard Listing, with logo, unlimited sub-categories, $220 plus GST
- PREMIUM Listing, highlighted, top-of-page, $400 plus GST.
