Product Development

Overview

Product development refers to the process of designing, creating, testing, and bringing new or improved products to market, encompassing everything from initial concept through commercialization. Research published in the International Journal of Nutrition on this topic addresses diverse applications spanning food science, biotechnology, and public health interventions. Published studies have explored the functional properties of plant-based ingredients such as watermelon and pumpkin seed flours and protein isolates, examining their potential for novel food formulations. The journal has documented yeast-mediated bioprocesses that generate bio-products for biotechnological applications, highlighting microbial contributions to product innovation. Recent work has investigated emerging protein sources, including insect-based foods, evaluating both their nutritional profiles and environmental sustainability as alternative food products. Additional research has traced the evolution from personalized medication approaches to customized nutrition strategies, reflecting growing interest in tailored dietary interventions. The journal has also published foundational work on functional foods, products designed to provide health benefits beyond basic nutrition. This body of research matters because product development in nutrition directly influences food security, public health outcomes, and sustainable resource utilization in an era of growing global population and environmental challenges.

Research published in this journal

6 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 6 articles above have been cited 104 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

• Doğal Şifa Kaynakları: Baharatlar
  2026 · MANAS Sosyal Araştırmalar Dergisi
• Functional foods: An effective tool in the management of xenobiotic-induced human health challenges
  2026 · European Journal of Life Sciences
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan
  2026 · Food Chemistry
• Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review
  2025 · Food Bioscience
• Characterization of analog rice produced from various carbohydrate sources and their functional components: a review
  2025 · Discover Food
• Effects of cowpea protein hydrolysates on the growth performance, lipid profile, antioxidant status, tissue histomorphology, and expression of caspase-3 and tumor necrosis factor-α in broiler chickens
  2025 · Livestock Science
• Innovative Approaches in the Design of Flavonoid-Based Functional Foods for Pediatric Nutrition
  2025 · Applied Food Research

A sample of recent works citing this journal's research on Product Development, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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