Challenges, Recent Developments and Future Prospects
Buch, Englisch, 318 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 505 g
ISBN: 978-3-030-23623-6
Verlag: Springer International Publishing
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health.
This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production.
The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
Chapter 1: Introducing the concept of food reformulation (rationale, objectives, history, conventional/non-conventional approaches)Potential authors: Catherine Birch, Georgios Koutsidis, Rachel Griffiths, Cristina M. Rosel
Chapter 2: Reformulating food products for health (public health, sugar, salt, saturated fats, trans fats, energy density)Potential authors: Miriam Clegg, Sangeetha Thondre, Bhupinder Kaur, Viduranga Waisundera
Chapter 3: Improving the nutritional composition of foods by reformulation (fruits & vegetables, less common nutrients, natural products, phytochemicals, nutrient delivery, processed ingredients)Potential authors: Panagiotis Kandylis, Konstantina Nasopoulou, Julia Rodriguez Garcia, Lisa Marshall, Tassos Koidis, Mick O’ Sullivan
Chapter 4: Food reformulation as a strategy to promote sustainability (food security, by-products of processing, underutilized plants, food waste, processed ingredients, environment)Potential authors: Andrew Planket, Denise I. Skonberg, Anabela Raymundo, Charlotte Jacobsen
Chapter 5: Food reformulation: the challenges to the food industry (technical aspects, product formulation and development, financial impact, effects on food properties, case studies)
Potential authors: Stephen R. Euston, Chris Ritzoulis, Ioanna Mandala, Emma Weston, Jon Wilkin, Seamus A O’Mahony, Leo Stevenson
Chapter 6: Food reformulation and consumer acceptability (sensory properties, food choice, modern diets, consumer behavior, health education)
Potential authors: Vassilis Kontogiorgos, Marcella Mastromatteo, Lisa Methven, Carla Di Mattia, Joyce Boye
Chapter 7: Policy implications in food reformulation (legislation, food guidelines, labelling, information campaign, public health challenge) TBD
Chapter 8: Future trends in food reformulation (the future of food security/technology/sustainability/manufacturing)TBD