Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market.

The Food Chain is one of the main economic pillars in Europe, providing employment and opportunities for economic development in rural areas. It is therefore imperative to continuously monitor the changes that affect the sector, in order to allow stakeholders to respond promptly and effectively to the new market conditions. Adjusting to the new market involves new technology, globalization, demographic and social changes within a challenging market environment. In order to adopt these new market parameters, food chain stakeholders need to adapt their activities in order to gain in terms of effectiveness and efficiency.

This book was originally published as a special issue of Food Economics - Acta Agriculture Scandinavica, Section C.

'Highly recommended as a thorough examination of the commodity history of salt'-The Geographical Journal. Salt has been called the primordial addiction. It has been an object of almost universal consumption since Neolithic times. This book sets out to place the particular histories of salt in a global perspective and write the history of a human commodity as a theme in world history. From pagan man, through classical Rome, Byzantium, early Islam, the Dark Ages, the Renaissance to the modern world, the production, distribution, consumption and taxation of salt are examined. The author shows how a history of salt cannot be separated from the histories of commerce, medicine, diet, cooking, taxation, invention and war. Although taken for granted today, salt has been of critical economic and cultural importance to countries and peoples throughout history; the instigator and catalyst to actions and events ranging from the first maritime expedition of Muslim forces to Columbus's discovery of America. After Salt and Civilization salt can not be taken for granted again.

There is widespread concern amongst consumers about the safety and acceptability of food, and there are clearly communication gaps between consumers, many food professionals and food industry. This book offers accounts of the two-way nature of this difficult communication process and steps that can be made to bridge these communication gaps in a variety of social and cultural environments. Individual chapters of the book analyze the roles of science, culture, and risk perception, and of mass media and attitudes towards eating. An additional section describes the interface between scientists and lay people with regard to policy-making and agricultural practice.

Through three editions, this book described the contents of food raw materials and products, the chemistry/ biochemistry of food components, as well as the changes occurring during post harvest storage and processing affecting the quality of foods. Chemical and Functional Properties of Food Components, Fourth Edition, discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: Non-Protein Nitrogenous Compounds; Prooxidants and Antioxidants in Food; Non-Nutritive Bioactive Compounds in Food of Plant Origin; and Methods Used for Control of the Sensory and Biological Properties of Foods. These chapters have been included because new research results have brought increasing knowledge on: the effect of nonprotein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added pro-oxidants and antioxidants in processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; new systems of control of food composition and the safety of foods. Features: Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

Until the eighteenth century or even later, beer was the staple drink of most men and women at all levels of society. Tea and coffee were expensive luxuries while water might well carry disease. To supply the needs of both owners and servants, every country house with an accessible source of water had a brewhouse, usually close at hand. Although many of the brewhouses still stand, in some cases with the original brewing vessels (as at Lacock and Charlecote), their habitual conversion to other uses has allowed them to be ignored. Yet they are distinctive buildings - as much part of a country house as an ice-house or stables - which need both to be recognised and preserved.
The scale of brewing in country houses, which went on to a surprisingly late date in the nineteenth century (with odd survivals, such as Hickleton in Yorkshire, into the twentieth), was often considerable, if small besides that of commercial brewing. Copious records for both brewing and consumption exist. Pamela Sambrook describes the brewing equipment, such as coppers, mash tuns underbacks and coolers; the types of beers brewed, from strong ale to small beer and how they were kept; and the brewers themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer played in the life of the country house, with beer allowances and beer money an integral part of servants' rewards. Generous allowances were made for arduous tasks, such as harvesting. For celebrations, such as the heir's coming of age, extra-strong ale was provided. This book, which is heavily illustrated, is an important and original contribution to architectural, brewing and social history.

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.

'The School Food Revolution is an important book that deserves success.' Journal of Organic Systems 'A great new book that describes how 'the humble school meal' can be considered as 'a litmus test of... government's political commitment to sustainable development.' Peter Riggs, Director, Forum on Democracy & Trade 'The School Food Revolution should be an inspiration for policy makers and for school heads and school canteen operators.' Tom Vaclavik, President, Organic Retailers Association School food suddenly finds itself at the forefront of contemporary debates about healthy eating, social inclusion, ecological sustainability and local economic development. All around the world it is becoming clear - to experts, parents, educators, practitioners and policy-makers - that the school food service has the potential to deliver multiple dividends that would significantly advance the sustainable development agenda at global, national and local levels. Drawing on new empirical data collected in urban and rural areas of Europe, North America and Africa, this book offers a timely and original contribution to the school food debate by highlighting the potential of creative public procurement - the power of purchase. The book takes a critical look at the alleged benefits of school food reform, such as lower food miles, the creation of markets for local producers and new food education initiatives that empower consumers by nurturing their capacity to eat healthily. To assess the potential of these claims, the book compares a variety of sites involved in the school food revolution - from rural communities committed to the values of 'the local' to global cities such as London, New York and Rome that feed millions of ethnically diverse young people daily. The book also examines the UN's new school feeding programme - the Home Grown Programme - which sees nutritious food as an end in itself as well as a means to meeting the Millennium Development Goals. Overall, the book examines the theory, policy and practice of public food provisioning, offering a comparative perspective on the design and delivery of sustainable school food systems. The cover illustration is by a Roman child. The authors would like to thank the City of Rome (Department for School and Educational Policies) for permission to reproduce it.

Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste. This book will provide an excellent foundation for considering craft beer and an entrepreneurial practice that produces other forms of value beyond monetary value. The craft beer movement has been an important movement for thinking about contemporary consumer culture, and how that consumer culture might develop a very different set of values and priorities from those of the dominant consumer culture that is created by large-scale industries focused on the instrumental values of profit and efficiency. Located in one site, the ethnography is situated within the larger context of the rise of digital media, the evolution of cities, and the latest stage of the capitalist marketplace. The book is distinctive as it is ethnographic in its methodology. It is focused on one locale, the metropolitan area around Philadelphia. Philadelphia, along with Boston, Denver, San Diego, and a few other cities, was a central location for the early development of the craft beer industry. With its interdisciplinary approach, individuals with interests in digital and social media, consumer culture, political economy, ethnography, and contemporary cultural theory will find this an interesting case study of an important industry that developed from the homebrewing movement to become an important craft industry that is now a global phenomenon. This book is directed to a broad range of readers interested in new media, consumer culture, craft, and contemporary capitalist culture. The book embeds the local in the larger historical and political economic context. Readers would include faculty members in communication, media studies, cultural studies, sociology, and anthropology. Students at a graduate and upper level undergraduate level would be interested as well.

The production of beer today occurs within a bifurcated industrial structure. There exists a small number of large, global conglomerates supplying huge volumes of a limited range of beers, and a plethora of small and medium breweries producing a diverse range of beers sold under unique brands. Brewing, Beer and Pubs addresses a range of contemporary issues and challenges in this key sector of the global economy, and includes contributions by research specialists from a variety of countries and disciplines. This book includes the marketing and globalization of the brewing industry, beer excise duties and market concentration, and reflections upon developments in brewing and beer consumption across the world in order to explore the wide-reaching influence of this industry. Alongside these global topics more localised themes are presented such as market integration in the Chinese beer and wine markets, beer and brewing in Africa and South America, and turbulence and change in the UK public house industry, which demonstrate how the consumption of beer in pubs and other social environments make the beer industry integral to local communities and regions worldwide.

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

The book examines contemporary food systems in Italy, paying particular attention to the landscape, innovative local practices and local cultural history. It illustrates the utility of the value chain concept in navigating the complexities of comparative advantage in an advanced market setting. It establishes the connection between the landscape and individual food practices, and how they have responded to the commodification of the agri-food system, maintaining a distinctive local character while ensuring development and a healthy diet. It explores how community gardens are now a consolidated part of Italian urban experience, as well as the multiple policy frameworks which govern these activities. The book then explores a wider range of food procurement channels, from food cooperatives to buying groups and institutional partnerships, including the strategies employed by large retail groups to respond to the growing environmental sensitivity of their customers. Multifunctional implications of antimafia activities involving social agriculture are also explored. Finally the book ends with a survey of European and domestic Italian policies aiming to protect and promote healthy food practices while preserving the integrity of the landscape. This is fascinating reading for anyone interested in quality food and the territory, as well as academic readers from such disparate disciplines as sociology, urban studies, anthropology, and Italian studies.

Nearly every day brings news of another merger or acquisition involving the companies that control our food supply. Just how concentrated has this system become? At almost every key stage of the food system, four firms alone control 40% or more of the market, a level above which these companies have the power to drive up prices for consumers and reduce their rate of innovation. Researchers have identified additional problems resulting from these trends, including negative impacts on the environment, human health, and communities. This book reveals the dominant corporations, from the supermarket to the seed industry, and the extent of their control over markets. It also analyzes the strategies these firms are using to reshape society in order to further increase their power, particularly in terms of their bearing upon the more vulnerable sections of society, such as recent immigrants, ethnic minorities and those of lower socioeconomic status. Yet this study also shows that these trends are not inevitable. Opposed by numerous efforts, from microbreweries to seed saving networks, it explores how such opposition has encouraged the most powerful firms to make small but positive changes.

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP - from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

An introductory survey of the industry's history precedes the dictionary proper--articles arranged in alphabetical order which describe virtually every facet of the industry. Institutions, personalities, legislation, terminology, histories of breweries and distillers, and more. Twelve appendixes enhance the book's usefulness.

This book makes a major contribution to our understanding of how significantly food governance is changing at both the national and international levels. What is particularly noteworthy about this volume is how clearly and comprehensively it integrates the important public and private dimensions of food governance.' - David Vogel, University of California, Berkeley, USThis book examines the changing landscape of food governance. Within this landscape, both public and private regulators increasingly encounter one another as markets have become more globalized. While these encounters may often be planned, long-term and lead to positive relationships and outcomes, they can also be accidental collisions that result in antagonistic relationships and crisis. Empirically, this book investigates these public and private encounters in food governance and the institutional challenges they raise. Importantly, it also explores the public policy responses to these issues at the national, supranational and transnational levels, and investigates new forms of private food regulation. Against this empirical backdrop, the contributors provide insights into broader analytical issues that have animated regulatory governance scholarship such as the legitimacy and effectiveness of public and private regulation, the distribution of power in regulatory arrangements, the interaction of layers and networks of regulation and regulatory responses to crisis. This comprehensive book will be of great value to those interested in gaining an interdisciplinary understanding of the empirical area of food governance and the analytical issues of regulatory governance. Contributors include: G. Abels, J.P. Burns, F. Casarosa, D. Casey, N. Collins, V.Constant LaForce, R. van Dalen, G. Enticott, E. Fagotto, D. Fuchs, M. Gobbato, J.-C. Gottwald, T. Havinga, A. Kalfagianni, A. Kobusch, R. Lee, J. Li, P. Oosterveer, H. van der Voort, F. van Waarden, X. Wang

In the tradition of Fast Food Nation and The Omnivore’s Dilemma comes an “indispensable,” (New York Newsday) fascinating, and cutting-edge look from the author of The Magic Feather Effect at the scary truth about what really goes into our food.

If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children?

Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.

Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented—and lightly regulated—world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

This book uses the concept of political conflict to examine the effects of globalization on tobacco control policies. Analyzing a range of challenges to policies enacted by Australia, Canada, the United States, the European Union and Uruguay, the book examines how the global trading system has narrowed the scope of conflicts over tobacco control.