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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
The full inside story of the technology paradigm shift transforming
the food we eat and who is making it  Ultra-processed and
secretly produced foods are roaring back into vogue, cheered by
consumers and investors because they are plant-based—often
vegan—and help address societal issues. And as our food system
leaps ahead to a sterilized lab of the future, we think we know
more about our food than we ever did, but because so much is
happening so rapidly, we actually know less. In Technically Food,
investigative reporter Larissa Zimberoff pokes holes in the
marketing mania behind today’s changing food landscape and
clearly shows the trade-offs of replacing real food with
technology-driven approximations with news-breaking revelations.
Food additives play a vital role in allowing food manufacturers to
provide the range of foods that are available in the developed
countries of the world. Additives cover a considerable range from
the recognisable sodium bicarbonate used to make cakes in the
domestic kitchen to mono- and di-acetyltartaric esters of mono- and
diglycerides of fatty acids used as emulsifiers in commercial bread
production. They include curcumin, the yellow colour in turmeric,
beeswax and citric acid, the acid in citrus fruit, as well as
substances prepared synthetically. It has long been fashionable in
the media to criticise additives and, in so doing, to lump them all
together but this ignores their diversity, their vital role in food
production and preservation and the extensive testing they have
undergone before being approved. This book outlines why additives
are used, the testing regime within Europe, and a complete listing
of all additives permitted within the EU. The law covering food
additives in the EU, which was harmonised in 1989, has been revised
a number of times, most recently by the publication of Regulations
1333/2008 and 1129/2011. These Regulations have been amended a
number times with additives being removed or added. This fifth
edition of the Guide brings it up to date with a revision of every
chapter to reflect the current situation. Providing an invaluable
resource for food and drink manufacturers, this book is the only
work covering in detail every additive, its sources and uses. Those
working in and around the food industry, students of food science
and indeed anyone with an interest in what is in their food will
find this a practical book full of fascinating details.
The world population is expected to increase exponentially within
the next decade, which means that the food demand will increase and
so will waste production. There is a need for effective food waste
management as wasted food leads to overutilization of water and
fossil fuels and increasing greenhouse gas emissions from the
degradation of food. Global Initiatives for Waste Reduction and
Cutting Food Loss explores methods for reducing waste and cutting
food loss in order to help the environment and support local
communities, as well as solve issues including that of land space.
Covering topics that include food degradation, enzymes, and
microorganisms, this publication is designed for policymakers,
environmentalists, engineers, government officials, researchers,
scientists, academicians, and students.
Traditional farming systems have dominated the agricultural sector
for the past few centuries. However, the past few years have proven
that new, non-traditional farming methods, such as passive and
non-passive solar drying, are essential in the wake of diminishing
food production globally. Optimizing the Use of Farm Waste and
Non-Farm Waste to Increase Productivity and Food Security: Emerging
Research and Opportunities is a crucial reference source that
provides vital research on the application of enhanced
productivity, flexibility, competitiveness, and sustainability
within an individual farming enterprise to promote food security.
While highlighting topics such as biogas production, food
distribution network, and aquaculture diversification, this
publication explores utilizing farm waste in a circular approach to
optimize material utilization in a farming system to realize a
zero-waste scenario and the methods individual farms can practice
to operate sufficiently to become successful and contribute to the
attainment of national food security. This book is ideally designed
for policymakers, farmers, researchers, agriculture engineers,
environmental engineers, and development specialists seeking
current research on non-farm waste contributions as sources of raw
materials.
There are various innovations and new technologies being produced
in the energy, transportation, and building industries to combat
climate change and improve environmental performance, but another
way to combat this is examining the world's food resources.
Currently, there are global challenges associated with livestock
and meat consumption, giving way to resource scarcity and the
inability to sustain animal agriculture. Environmental, Health, and
Business Opportunities in the New Meat Alternatives Market is a
pivotal reference source that provides vital research on the
development of plant-based foods and nutritional outcomes. Through
analyzing innovative and disruptive trends in the food industry, it
presents opportunities utilizing meat alternatives to create a more
engaged consumer, a stronger economy, and a better environment.
Highlighting topics such as meat consumption, nutrition, health,
and gender perspectives, this book is ideally designed for
policymakers, economists, health professionals, nutritionists,
technology developers, academicians, and graduate-level students.
Due to the perishable nature of many food products, and legislative
requirements regarding traceability, the management of agrifood
chains and networks constitutes one of the most important aspects
of the modern food and beverages industry. Food is difficult to
handle in long supply chains because it represents limited
resources of biological raw material, has limited storage and
handling time after entering the supply chain, and spoils easily
with incorrect handling/processing. This can lead to various
logistical problems in modern food supply chains which can severely
affect product quality and freshness. At the same time, the end
consumer expects to purchase high quality food at a reasonable
price, and the modern food industry aims to meet these
expectations. This book investigates the emerging technologies in
managing agrifood chains and networks. It examines: * Current
status: chapters that present the current state of food logistics
and the major problems that are faced during production,
warehousing, transportation and retailing. * New technologies &
future trends: new technologies and intelligent systems that are
able to process time-dependent information, handle dynamic
incidents (e.g. increase of temperature in a storage area) in
real-time, and support logistics operations in food logistics
management. These technologies include telematics and Radio
Frequency Identification (RFID). * New technologies in action:
real-life case studies that offer solutions to actual food
logistics problems by combining a mixture of systemic and logistics
approaches. These case studies show how RFID technologies and
Telematics have been implemented in production, warehousing,
transportation and retailing. * As well as summarising existing
knowledge in the field of food logistics, the volume also presents
the state-of-the-art research pertaining to the latest developments
in each examined topic. It is aimed at scientists and other
profession
The Hawaiian pineapple industry emerged in the late nineteenth
century as part of an attempt to diversify the Hawaiian economy
from dependence on sugar cane as its only staple industry. Here,
economic historian Richard A. Hawkins presents a definitive history
of an industry from its modest beginnings to its emergence as a
major contributor to the American industrial narrative. He traces
the rise and fall of the corporate giants who dominated the global
canning world for much of the twentieth century. Drawing from a
host of familiar economic models and an unparalleled body of
research, Hawkins analyses the entrepreneurial development and
twentieth-century migration of the pineapple canning industry in
Hawaii. The result is not only a comprehensive history, but also a
unique story of American innovation and ingenuity amid the rising
tides of globalization.
In recent years, professionals have combined nutrition, health, and
engineering sciences to develop new technologies within the food
industry. As we are beginning to shift focus on how we view the
health benefits of various food products, perseveration and
processing techniques have become much more vital. New developments
regarding how we store and preserve food are emerging rapidly,
making it necessary for research to be done that studies the latest
scientific improvements and contemporary methods of food
processing. Technological Developments in Food Preservation,
Processing, and Storage is a collection of innovative research on
the latest developments and advancements of preservation
technologies and storage methods within the food processing
industry. While highlighting topics including nutritional
supplements, microfiltration, and thermal technology, this book is
ideally designed for biologists, nutrition scientists, health
professionals, engineers, government officials, policymakers, food
service professionals, industry practitioners, researchers,
academicians, and students.
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