Text in German. The theme of this book is nutrition: the manufacture and availability of foodstuffs, and their preparation and presentation in the context of a societys social and cultural development. Nutrition and physical wellbeing are closely linked. Human beings and animals alike need to eat in order to survive. In our rich industrial nations, where the availability of food is taken for granted, attitudes towards food tend toward extremes: asceticism on the one hand, and overindulgence and excess on the other. Over the centuries, methods of food consumption and food preparation have become refined in tandem with the ever more differentiated organisation of human coexistence between these two poles. Regional and social differences in taste-related culture have arisen, each representative of the lifestyle of their time. Today, cooking and the arranging of food may have an almost artistic form, with high expectations for the quality of the product and its preparation. The fact is, however, that we live in a society in which almost all products are industrially produced. We have no power to influence the production process, and the lists of ingredients on the packaging that provide information on the composition of individual foods are puzzling, and make us doubt whether the product is really what it pretends to be. In a wide-ranging tour dhorizon, this book investigates the complex contemporary semantic fields of foods, their production and preparation, their presentation in a commercial context, and their marketing in the media. The author also takes a critical look at the new enthusiasm for DIY food production, baking, and even livestock slaughter, and examines the star system way cooking is presented in the media. The resulting book is a cultural history of food and of eating from a cultural history, sociology, psychology, economy, and media perspective, as they exist within the contemporary discourse on nutrition with its extremes of hype and hubris. Volker Fischer was deputy director of the Deutsches Architekturmuseum in Frankfurt am Main for over ten years. From 1994 to 2012 he has built up a new design department at the Museum for Applied Arts in Frankfurt. At the same time, he taught on the history of architecture and design at the Hochschule fur Gestaltung in Offenbach. Fischer is already represented in Edition Axel Menges by books on Stefan Heiliger, Richard Meier, Stefan Wewerka, the Commerzbank in Frankfurt am Main by Norman Foster, Hall 3 of Messe Frankfurt by Nicholas Grimshaw, on "beauty design" as well as on the design activities of Lufthansa and Apple.

What exactly do vegans believe? Why has veganism become such a critical and criticized social movement, and how does veganism correspond to wider debates about sustainability, animal studies, and the media? Eva Haifa Giraud offers an accessible route into the debates that surround vegan politics, which feed into broader issues surrounding food activism and social justice. Giraud engages with arguments in favor of veganism, as well as the criticisms levelled at vegan politics. She interrogates debates and topics that are central to conversations around veganism, including identity, intersectional politics, and activism, with research drawn from literary animal studies, animal geographies, ecofeminism, posthumanism, critical race theory, and new materialism. Giraud makes an original theoretical intervention into these often fraught debates, and argues that veganism holds radical political potential to act as "more than a diet" by disrupting commonplace norms and assumptions about how humans relate to animals. Drawing on a range of examples, from recipe books with punk aesthetics to social media campaigns, Giraud shows how veganism's radical potential is being complicated by its commercialization, and elucidates new conceptual frameworks for reclaiming veganism as a radical social movement.

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business-from pickers and roasters to coffee bar owners and consumers-this book brings a compelling human side to the story. The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee's journey from field to cup, this handbook to one of the world's favorite beverages is an essential guide for professionals, coffee lovers, and students alike. Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuellar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann

Ces principes directeurs sont le resultat d'une consultation d'experts dirigee conjointement par la FAO et l'OMS en juillet 2019. Ils adoptent une approche holistique des regimes alimentaires et tiennent compte des recommandations nutritionnelles internationales, du cout environnemental de la production et de la consommation alimentaires ainsi que de la capacite d'adaptation aux contextes sociaux, culturels et economiques locaux. L'expression "alimentation saine et durable" a ete convenue au cours de la consultation pour englober les deux dimensions de l'alimentation - durabilite et salubrite. Les regimes alimentaires sains et durables sont des modeles alimentaires qui promeuvent toutes les dimensions de la sante et du bien-etre des individus, presentent un faible impact environnemental, sont accessibles, abordables et sont culturellement acceptables. Ils visent le bien-etre des individus a toutes les etapes de la vie, pour les generations actuelles et futures. Ils contribuent a prevenir la malnutrition sous toutes ses formes et a reduire les risques de maladies non transmissibles liees a l'alimentation, tout en soutenant la preservation de la biodiversite. Ces principes directeurs soulignent le role de la consommation et des regimes alimentaires dans la contribution a la realisation des objectifs de developpement durable (ODD) au niveau des pays, en particulier les objectifs 1 (Pas de pauvrete), 2 (Faim zero), 3 (Bonne sante et bien-etre), 4 (Education de qualite), 5 (egalite entre les sexes), 12 (consommation et production responsables) et 13 (action pour le climat). Ils sont transcrits sous forme de messages clairs et non techniques a l'usage des gouvernements et d'autres acteurs impliques dans la prise de decision politique et la communication.

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production. Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs. Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.

"Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems." - Poultry Production To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

African agriculture is currently at a crossroads, at which persistent food shortages are compounded by threats from climate change. But, as this book argues, Africa can feed itself in a generation and help contribute to global food security. To achieve this Africa has to define agriculture as a force in economic growth by: advancing scientific and technological research; investing in infrastructure; fostering higher technical training; and creating regional markets. To govern the transformation Africa must foster the emergence of a new crop of entrepreneurial leaders dedicated to the continent's economic improvement. This new edition of The New Harvest provides ideas on how to implement a series of high-level decisions adopted by African leaders to place agriculture at the center of the continent's long-term economic transformation. It puts agriculture in the context of the Science, Technology and Innovation Strategy (STISA-24) adopted by African presidents in 2014. More importantly, this edition provides a policy framework that could be adopted for other sectors such as health, industry and green innovation. Incorporating research from academia, government, civil society, and private industry, the book suggests multiple ways that individual African countries can work together at the regional level to develop local knowledge and resources, harness technological innovation, encourage entrepreneurship, increase agricultural output, create markets, and improve overall economic performance.

Secondary Metabolite and Functional Food Components: Their Roles in Health and Disease consists of original chapters, provides updates to previous source material and acts as a unique source of information for all those interested in secondary metabolites and functional food components. The proposed publication focuses on the pharmaceutical and food industries, with an emphasis on their aspects pertaining to chemistry, nutrition sciences, biochemistry and biology. In the present book, the major secondary metabolites and the chemistry in conjunction with functional food components have been discussed. The book also deals with the role of secondary metabolites in human health and diseases. This book is specifically marketed towards graduate and masters students. It deals with the knowledge and recent advancements in the field of secondary metabolites and functional food components as well as their importance in health and disease. Moreover, the book will also be very useful for the students preparing for various competitive examinations such as the CSIR, ICMR, DBT, and ICAR JRF/NET exams.

Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, demanding increasingly safe and healthy products. In such a scenario, the current food industry must maximize efforts to combine innovation, the ability to surprise, quality and safety. On the other hand, it is clear that there is no total overlap between the healthy aspects of food and the perception of this healthiness by consumers. In this sense, consumer information, education and awareness have to be important work areas in the future. This book aims to cover the modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards. The first two chapters are devoted to the novel systems of food hygienization; that is to say, the non-thermal technologies and phage therapy. The next two chapters cover the use of microbial cultures as bioprotective agents or with probiotic purposes in the food industry. Then, three chapters deal with the use of natural substances as preservatives, antioxidants, colorants, emulsifiers, sweeteners, anticaking agents, tenderizers, stabilizers, thickeners and gelling agents. The strategies for reducing some suspicious ingredients, or ingredients that arouse more misgivings in consumers (e.g. salt, fat, etc.), and minimally modifying the sensorial characteristics and consumer acceptability of the foods are also treated in several chapters. The use of microencapsulation, a promising technology for adding additives and ingredients to foods as well as the development of new healthy products are also described. Finally, the benefits and risks of consuming genetically modified food for the population and the technical aspects for producers are detailed in the last chapter. All of the contributors are active researchers, and they maintain excellent international reputations and great expertise in their respective areas. Overall, this book will be useful for graduates studying food science and technology, and for researchers, scientists, policy-makers and professionals from the food industries.

This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession. Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.

Tobacco smoking is a major public health issue worldwide. Smoking causes more than a quarter of all cancer deaths, with nearly 80% of deaths from lung cancer, 80% of deaths from bronchitis and emphysema and almost one fifth of deaths from cardiovascular disease. The role of tobacco smoke in the development of cancer, cardiovascular and respiratory diseases is widely discussed in the chapters of this book. It is responsible for many preventable diseases, contributes to a large number of premature deaths and accounts for enormous economic costs. The chapters in this book review a variety of topics related to the sociodemographic characteristics of people consuming tobacco, tobacco product promotion and merchandising consequences of smoking on health, the studied mechanism of damage and the different interventions promoted for tobacco control. The mechanisms by which cigarette smoke affects health are diverse. Thousands of chemical components -- mainly toxins and carcinogens -- are part of tobacco smoke. These components could act through specific or nonspecific mechanisms in the development of cancer, cardiovascular and respiratory disease. Common pathways include DNA damage, gene mutations, vasomotor dysfunction and oxidative stress, among others. The effects on health of first-hand and second-hand smoke exposure have been widely studied, and there is growing evidence regarding consequences of third-hand smoke exposure. The constituents, dynamic transformation and distribution of third-hand smoke are a fruitful area of study, as much as the quantification of its exposure. In this book, many useful indicators of exposure to environmental tobacco smoke, ranging from surrogate indicators to direct measurements of the components that reflect dose are analysed. Advances in this field can provide useful information on the extent and effects of smoking, implementing and assessing tobacco control policies. Furthermore, the World Health Organization developed a framework for an international treaty that provides evidence-based recommendations for health promotion and tobacco control. After more than ten years of its implementation, the effectiveness of different strategies adopted worldwide is analysed and reflections on the new challenges of its implementation are presented. In this book, smoking is reviewed pertaining to the effects and implications for health, as well as the current challenges on implementation and evaluation of tobacco control interventions.

Cassava produces about 10 times more carbohydrates than most cereals per unit area, and are ideal for production in marginal and drought prone areas. Cassava, which originated from tropical South America, is a perennial woody shrub with an edible root, which today is grown in tropical and subtropical regions of the world where it provides energy food and serves as a veritable source of food and income for over a billion people. This handbook provides new research on the production, consumption and potential uses of cassava.

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce.As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

In May 1994, a box containing 4000 pages of internal tobacco industry documents arrived at the office of Professor Stanton Glantz at the University of California, San Francisco. The anonymous source of these "cigarette papers" was identified in the return address only as "Mr. Butts" - presumably a reference to the Doonesbury cartoon character. These documents provide a shocking inside account of the activities of one tobacco company over more than 30 years. This book seeks to show that the tobacco industry's conduct has been more cynical and devious than even its harshest critics have suspected. For more than three decades, the industry has internally acknowledged that smoking is addictive and that use of tobacco products causes disease and death. Despite this acknowledgment, based on the industry's own internal and contract research, the industry has engaged in a variety of tactics to deny its own findings and to convince the public that there is still doubt about the harmful effects of tobacco or that the effects have been exaggerated. These campaigns of disinformation, the text argues, have been designed to maintain company profits, to block government regulation, and to defeat

Tobacco products face varying levels of taxation in different locations, creating opportunities and incentives for illicit trade. Cigarettes are taxed at the federal, state, and in some cases, local levels. According to industry representatives, taxes and other fees make up significant components of the final price of cigarettes, averaging 53 percent of the retail price. This book examines incentives that are important for understanding cross-border and illicit trade in tobacco products; and different schemes used to generate profits from cross-border and illicit trade in tobacco products.

The Food and Drug Administration Safety and Innovation Act (FDASIA), amends the Federal Food, Drug, and Cosmetic Act (FFDCA) to expand the authority of the Food and Drug Administration (FDA) in performing its human drug, biological product, and medical device responsibilities. Frequently referred to as the user fee reauthorisation act, FDASIA does include four titles relating to user fees. This book focuses on these acts, as well as the prescription drug user fee act, the FDA medical device user fee program and discusses the proposed FDA user fee acts generic drug user fee amendments.

Global demand for and consumption of olive oil has increased significantly since the 1990s. While the United States and other "New World" players, such as Australia, Argentina, and Chile, have emerged as both producers and consumers, countries in the European Union (EU) and North Africa still dominate global production, consumption, and trade. Almost 60 percent of global exports by volume were intra-EU trade flows during 2008-12. The largest bilateral trade flows during this period were Spanish exports of olive oil to Italy, where large multinational companies source oil from around the world, blend and bottle it, and then re-export the final product to third-country markets, including the United States. The benchmark for international standards for determining the grade of an olive oil are set by the International Olive Council. Findings suggest that the current standards for extra virgin olive oil are widely unenforced and allow a wide range of olive oil qualities to be marketed as extra virgin. Broad and unenforced standards can lead to adulterated and mislabelled product, weakening the competitiveness of high-quality U.S.-produced olive oil in the U.S. market. In addition, many U.S. consumers are unable to distinguish quality differences and, as a result, gravitate toward less costly oils, giving an advantage to large bottlers that sell low-cost imported product. This book describes and analyses the factors affecting competition between the United States and major olive oil producing countries. It provides: (a) an overview of global production, consumption, exports, and imports during 2008-12 and 2013 where available; (b) an analysis of the factors impacting consumption in the U.S. market; (c) profiles of the olive oil industries in the United States and other major producing countries; and (d) an examination of competition between firms and countries in both the global and U.S. market.

This report from the Federal Trade Commission provides the results of a comprehensive study of food and beverage industry marketing expenditures and activities directed to children and teens. It gauges the progress the industry has made since first launching self-regulatory efforts to promote healthier food choices to kids. The study serves as a follow-up to the Commission's 2008 report on food marketing requested by Congress. Also included in the report is a detailed analysis of the nutritional profile of foods marketed to youth.

The bottled water industry is the second largest commercial beverage category by volume in the U.S. Nearly all bottled water sold in the US is sourced domestically. Only approximately two percent of the total volume is comprised of imported bottled water. This book evaluates the extent to which FDA regulates and ensures the quality and safety of bottled water, evaluates the extent to which federal and state authorities regulate the accuracy of labels and identifies the environmental and other impacts of bottled water. To address these objectives, the authors reviewed relevant FDA documents, policies and guidelines as well as related laws and regulations pertinent to the oversight of bottled water at the federal and state levels, and analyzed data from the FDA databases and track inspections, import examinations and recalls. Bottled water labels were also examined and companies were contacted to determine the information they provide to customers. This book consists of public documents which have been located, gathered, combined, reformatted, and enhanced with a subject index, selectively edited and bound to provide easy access.

During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarise such research from Thailand, a well-known agricultural country from Asia. The authors also summarise recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.

Uncover the truth behind our food addiction - and learn how to break the cycle Many of us find ourselves powerless in front of a bag of crisps, a packet of biscuits, the last slice of pizza. Why is it that we simply can't say no? In The End of Overeating David Kessler, the man who took on the tobacco industry, exposes how modern food manufacturers have hijacked the brains of millions by turning our meals into perfectly engineered portions of fat, salt and sugar, turning us into addicts in the process. The result is a ticking time-bomb of growing obesity, heart conditions and a mass of health problems around the globe. Examining why we're so often powerless in the face of such food, Kessler reveals how our appetites have been and are increasingly hijacked by hyper-palatable foods that encourage us to keep eating - all the time. With a special focus on the growing problems in the UK and Europe, Kessler lays out a clear plan and vital tools for reclaiming control over our cravings.

This book explores the concern about the dramatic increase in childhood obesity in the United States which has prompted Congress to request that the Federal Trade Commission conduct a study of food and beverage marketing to children and adolescents. The results of that study - an analysis of 2006 expenditures and activities by 44 companies - are presented here. Included are not only the traditional measured media - television, radio, and print, but also activities on the Internet and other new electronic media, as well as previously unmeasured forms of marketing to young people, such as packaging, in-store advertising, event sponsorship, and promotions that take place in schools. Integrated advertising campaigns that combine several of these techniques and often involve cross-promotions - linking a food or beverage to a licensed character, a new movie, or a popular television program, dominate today's landscape of advertising to youth. The data presented in this book tell the story of food and beverage marketing in a year just preceding, or early in the development of, industry self-regulatory activities designed to reduce or change the profile of such marketing to children. Furthermore, this book, which compiles information not previously assembled or available to the research community, may serve as a benchmark for measuring future progress with respect to these initiatives.

Two thirds of U.S. adults are overweight, and childhood obesity and diabetes are on the rise. To reverse these health problems, experts are urging Americans to eat healthier. Food labels contain information to help consumers who want to make healthy food choices. The Food and Drug Administration (FDA) oversees federal labelling rules for 80 percent of foods. This book explores Food Labelling in the U.S., wherein the FDA needs to better leverage resources, improve oversight and effectively use available data to help consumers select healthy foods. FDA's oversight and enforcement efforts have not kept pace with the growing number of food firms. As a result, FDA has little assurance that companies comply with food labelling laws and regulations for, among other things, preventing false or misleading labelling. FDA has reported that limited resources and authorities challenge its efforts to carry out its food safety responsibilities -- these challenges also impact efforts to oversee food labelling laws. As discussed in this book, the FDA's Food Protection Plan cites the need for authority to, among other things, collect a re-inspection user fee, accredit third-party inspectors, and require recalls when voluntary recalls are not effective.