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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
The food industry faces an unprecedented level of scrutiny.
Consumers are not only concerned with the safety and quality of
food products but also the way in which they are produced. At the
same time the food industry has developed new ways of assuring
appropriate standards for its products and their methods of
production, developing systems such as TQM and HACCP to identify
and manage key steps in production. These new methods require new
skills in auditing. Auditing in the food industry provides an
authoritative guide to the range of standards and the auditing
skills they demand.
RECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There's more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world's fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.
This book investigates the birth and evolution of craft breweries around the world. Microbrewery, brewpub, artisanal brewery, henceforth craft brewery, are terms referred to a new kind of production in the brewing industry contraposed to the mass production of beer, which has started and diffused in almost all industrialized countries in the last decades. This project provides an explanation of the entrepreneurial dynamics behind these new firms from an economic perspective. The product standardization of large producers, the emergence of a new more sophisticated demand and set of consumers, the effect of contagion, and technology aspects are analyzed as the main determinants behind this 'revolution'. The worldwide perspective makes the project distinctive, presenting cases from many relevant countries, including the USA, Australia, Japan, China, UK, Belgium, Italy and many other EU countries.
This is the second edition of the definitive analysis of the
international wine trade. This new edition focuses on individual
trade flows across the major importing and exporting countries,
examines the increasing role of food retailers in wine selling and
looks for the future trends which will shape the industry in the
new millennium.
The chapters of this book provide a better understanding of wine economics, by addressing new issues such as sustainable development, food authenticity, financial expectations and consumption economics. Many of the discussed topics have been recently developed by economists (e.g. global warming and wine tourism) despite having been mostly covered by specialists in management, marketing and geography. Other fields correspond to new investigations of traditional topics, such as ranking wines or consumer behaviour, and new analyses in strategic choice (for example how to bottle wine or to sell bulk wine, to select grape varieties at replanting, to distinguish attitudes, intentions and behaviour in exporting). "Wine Economics" draws attention to the positioning of different market players and explores alternative regulations for public policy.
Contemporary wine marketing practice is changing rapidly due to the intensity of industry competition, the emergence of numerous media options, and the dynamics of market segments. As new wineries emerge onto the global stage, both they and the entrenched firms must remain well-informed and leverage the latest marketing and sales approaches in order to succeed. Contemporary Wine Marketing and Supply Chain Management intricately weaves academic knowledge, practical insights, and firsthand wisdom from wine executives around the world. Drawing on over 200 interviews and visits with winery owners, executives and managers in five countries, industry experts across marketing and supply chain management examine successful marketing frameworks as they apply to growers, wineries, distributors, and retailers. Combined with contemporary expertise in brand management, sales, research, social media, this book explores exciting and effective business practices and offers contemporary marketing ideas that will help wineries thrive.
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.
This book demonstrates how the Thalidomide catastrophe of the 1960s and the BSE crisis of the 1990s led to regulatory regimes for pharmaceuticals and foodstuffs in Europe. However, the developmental paths of these regimes differ - and so does the efficiency and legitimacy of regulatory policy-making.
The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second edition was to bring the ?rst edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the ?rst edition. Theoverallstructure ofthechapters hasbeen retained,vizeachcovers(i)theimportantpropertiesof thefoodcommoditythataffectitsmicrobialcontentandecology,(ii)theinitialmicro?oraatslaughteror harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load. In 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end-product testing.MicroorganismsinFoods2:SamplingforMicrobiologicalAnalysis: PrinciplesandSpeci?cApplications(2nded.1 986)putsuchtestingonasounderstatisticalbasisthrough samplingplans,whichremainusefulwhenthereisnoinformationontheconditionsunderwhichafood has been produced or processed, e.g. at port-of-entry. At an early stage, the Commission recognized that no sampling plan can ensure the absence of a pathogen in food. Testing foods at ports of entry, or elsewhere in the food chain, cannot guarantee food safety.
The unique characteristic of the international banana trade is
distinguished from other commodity trades by the intensity of its
politics and the importance of a small number of companies which
have dominated the trade for over
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
This is the first book to cover in a comprehensive way, the conduct
and structure of the international sugar industry from cultivation
right through to end use. The authors look in detail at the
workings of the growing and production sector and the trends in
world production, consumption and trading of sugar. Important
sections consider the policies of the world's major sugar producers
and the likely future developments of the trade in the light of the
developments in Eastern Europe and China, and in the substitute
sugar sweetener products. The book will be an invaluable reference
source for sugar producers and traders and for all those involved
in the financial, advisory and investment communities.
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.
This title covers a full range of dealing with people, beginning with the changes in the food industry that necessitate treating Human Resources in a scientific manner, to Highlights of Labor laws and Regulations. The author draws on his 39 years of experience as a University Professor, as well as 40 plus years as an Association Manager. While this book is written expressly with food processing and related firms in mind, the tenets espoused in the book may be applicable to all industries.
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme. The second edition takes account of a number of changes in the HACCP field in the intervening four years. The Codex "HACCP system and guidelines" has been updated and republished and increased experience in the practicalities of HACCP worldwide has led to changes in the way it is applied.
This book offers a broad perspective on the issue of world hunger, analyzing the long-term data on food production from 1885 to the present. Exploring evidence of the validity of Malthusian theory throughout history, the book documents those cases where innovations in food-producing technologies were adopted in response to population pressures and crises of hunger.
This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.
Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.
This book proposes measures to promote regional industrial development in East Asia from the perspective of three industries: agriculture, food, and tourism. The authors argue that for regional agriculture to develop, collaboration with the food industry is essential. Further, by linking tourism, economic collaboration between the three industries is strengthened. The first part of the book introduces a basic model for the formation of the agriculture, food, and tourism industry cluster. Contributions from leading academics in agricultural economics then go on to discuss the relevance of this multi-industry cluster in countries such as Japan, the Republic of Korea, and Cambodia, amongst others. The final part sets out new approaches for further development in the cluster through quantitative analyses of the 'economies of sequence' concept. Readers will discover that from establishing linkages between different industries and other economic sectors, important positive externalities can be generated and these processes can be triggered on the local or cluster level.
This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants.
Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide. |
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