Technology of Reduced Additive Foods

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Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. Edited by Jim Smith (Prince Edward Island Food Technology Centre, Canada), this book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered.

About the book:

The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine-derived ingredients, animal-derived ingredients and reduced-additive breadmaking have all been extensively revised and additional authors and co-authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced-additive foods.

Contents:

1. New animal-derived ingredients
2. New marine-derived ingredients
3. The technology of reduced-additive breadmaking
4. Novel food packaging
5. Antimicrobial preservative-reduced foods
6. New plant-derived ingredients
7. Reduced additive brewing and winemaking
8. Food from supplement-fed animals
9. Starter cultures