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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
The Interaction of Food Industry and Environment addresses all
levels of interaction, paying particular attention to avenues for
responsible operational excellence in food production and
processing. Written at a scientific level, this book explores many
topics relating to the food industry and environment, including
environmental management systems, environmental performance
evaluation, the correlation between food industry, sustainable
diets and environment, environmental regulation on the
profitability of sustainable water use in the food industry,
lifecycle assessment, green supply chain network design and
sustainability, the valorization of food processing waste via
biorefineries, food-energy-environment trilemma, wastewater
treatment, and much more. Readers will also find valuable
information on energy production from food processing waste,
packaging and food sustainability, the concept of virtual water in
the food industry, water reconditioning and reuse in the food
industry, and control of odors in the food industry. This book is a
welcomed resource for food scientists and technologists,
environmentalists, food and environmental engineers and academics.
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.
Winner of the Outstanding Manuscript Award from Phi Alpha Theta,
this work explains how nationhood emerges by viewing countries as
cultural artifacts, a product of "invented traditions." In the case
of France, scholars sharply disagree, not only over the nature of
French national identity but also over the extent to which diverse
and sometimes hostile provincial communities became integrated into
the nation. In When Champagne Became French: Wine and the Making of
a National Identity, Kolleen M. Guy offers a new perspective on
this debate by looking at one of the central elements in French
national culture -- luxury wine -- and the rural communities that
profited from its production.
Focusing on the development of the champagne industry between
1820 and 1920, Guy explores the role of private interests in the
creation of national culture and in the nation-building process.
Drawing on concepts from social and cultural history, she shows how
champagne helped fuel the revolution in consumption as social
groups searched for new ways to develop cohesion and to establish
status. By the end of the nineteenth century, Guy concludes, the
champagne-producing provinces in the department of Marne had
developed a rhetoric of French identity that promoted its own
marketing success as national. This ability to mask local interests
as national concerns convinced government officials of the need, at
both national and international levels, to protect champagne as a
French patrimony.
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.
The increasing demand for food as well as changes in consumption
habits have led to the greater availability and variety of food
with a longer shelf life. However, these items, when not properly
preserved, can lead to severe food-borne illnesses that can be
fatal. Thus, countless studies are now geared towards the
processing, distributing, and safe storage of foods. Novel
Technologies and Systems for Food Preservation is an essential
reference source that discusses novel and emerging cooling and
heating technologies, processes, and systems for food preservation,
as well as improvements for control and monitoring systems that aim
to foster energy efficiency, equipment safety, and performance.
Additionally, it looks at concepts that may be useful for the
development of new policies and legislation concerning food
preservation. Featuring research on topics such as energy
efficiency, food quality, and legislation policies, this book is
ideally designed for government officials, policymakers, food and
service industry professionals, food safety inspectors,
researchers, academicians, and students.
The growing food industry is currently employing a large number of
microbial products. Microbial products are of biological origin and
are considered safe as compared to synthetic and chemical
formulations. Microbial products are used in the processing or
manufacturing of a variety of food products. These days, fermented
foods have become very common. Enzymes, pigments, and organic acids
of microbial origin are common in the food industry. Demand for
microbial products and metabolites are continuously increasing, and
microbial products are an area of commercial interest for the food
biotechnology and microbial biotechnology industries. This book
covers microbial enzymes along with their utilization in the food
industry. Important enzymes including amylase, inulinase,
pullulanase, protease, aspartase, naringinase, cellulose, xylanase,
pectinase, and asparaginase have been discussed, along with their
potent applications in the food industry. Also, microbial
polysaccharides, organic acids, and pigments of microbial origin
have been discussed. This book will provide important insight
regarding microbial enzymes and additives for the food industry now
and in the future. This text will be helpful for graduate, post
graduate students, researchers, and industry professionals,
extensively engaged in the area of food science and technology,
food biotechnology, and industrial biotechnology.
2019 James Beard Foundation Book Award winner:Â Reference,
History, and Scholarship A century and a half ago, when the food
industry was first taking root, few consumers trusted packaged
foods. Americans had just begun to shift away from
eating foods that they grew themselves or purchased from
neighbors. With the advent of canning, consumers were introduced to
foods produced by unknown hands and packed in corrodible metal that
seemed to defy the laws of nature by resisting decay. Â Since
that unpromising beginning, the American food supply has undergone
a revolution, moving away from a system based on fresh, locally
grown goods to one dominated by packaged foods. How did this come
to be? How did we learn to trust that food preserved within an
opaque can was safe and desirable to eat? Anna Zeide reveals the
answers through the story of the canning industry,
taking us on a journey to understand how food industry leaders
leveraged the powers of science, marketing, and
politics to win over a reluctant public, even as
consumers resisted at every turn.
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.
When John Cadbury came to Birmingham in 1824, he sold tea, coffee
and drinking chocolate in a small shop on Bull Street. Drinking
chocolate was considered a healthy alternative to alcohol,
something Cadbury, a Quaker, was keen to encourage. In 1879, the
Cadburys moved to Bournville and created their 'factory in a
garden' - an unprecedented move. It is now ironic that today's
Bournville is surrounded by that urban sprawl the Cadburys were so
keen to get away from. This book looks at some of the social impact
this company has had since its inception, both on the chocolate and
cocoa business in general and on the community at large, both
within and without the firm of Cadbury. In 2024, Cadbury's will be
celebrating 200 years of the first store opening. This is the story
of how the company began, how it grew, and how they diversified in
order to survive.
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