Technology of reduced additive foods

A reference guide containing practical information on a wide range of food additives and their function in foods.

In recent years, consumers have increasingly demanded high quality, high performance food products, but with reduced additives. Industry has responded, and there is now considerable interest amongst food technologists and product developers in new ways of reducing the use of additives without reducing product quality or curtailing product shelf-life. This often requires overcoming significant scientific and technical obstacles. This book examines specific areas where contributions are being made to avoid or reduce the use of additives or to create new, natural and more acceptable additives to replace the old ones. It also embraces issues such as active packaging, good manufacturing practice and HACCP, and how these relate to reduced additive products and the assurance of their safety.

Based on the contributions of a dozen experts from different sectors but with a common interest in reduced additive foods, this new edition has been thoroughly revised throughout to reflect current trends and practice. It will be of use to all food technologists who have an interest in reduced additive technology, and to food product developers seeking to understand what is achievable in practical terms.

Contents

• New animal-derived ingredients
• New marine-derived ingredients
• The technology of reduced additive breadmaking
• Novel food packaging
• Antimicrobial preservative-reduced foods
• New plant-derived ingredients
• Reduced additive brewing and winemaking
• Food from supplement-fed animals
• Starter cultures
• Index

Hardback book - 221 pages