Your cart is empty
Food fraudsters be warned! Sophisticated science was at the centre of detecting and prosecuting this new crime of food fraud. The ground-breaking case, a first of its kind, needed new sentencing guidelines for judges, new working arrangements for prosecutors and police and an EU-wide agreement on techniques and standards used for prosecution, which were agreed on the hoof in response to a crime detected in over 40 countries. In 2013 thousands of consumers, retailers and food businesses were ripped-off by insiders - thieves who substituted and sold horse-meat in place of beef. They used a web of deception that involved unwitting suppliers passing off their fraudulent produce to some of Britain's largest retailers and international food business. Following so-called Horsegate, the enforcement world had to change. There is now a team focussing on food fraud and a desire to put the perpetrators behind bars. Much tougher sanctions have been introduced with the aim of discouraging such crimes. This book is a timely look at the web of deception and how it can be stopped. Aimed at food enforcement professionals, lay readers with an interest in crime, students studying food fraud, criminology or forensics and anyone who eats food. Once again, life emulated art, this deception mirrors the story of the thief who came to dinner, gained inside knowledge and stole priceless artefacts from the host. So, who will come to dinner next time? This is the second book by the author, a scientist sharing his inside knowledge on this food crime.
The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.
As our lives speed up, our relationship with food changes. Choice of meal depends on convenience, quality, and presentation - this book focusses on the latter. With every passing year, the strength of takeaway food packaging design becomes stronger, particularly with the increased popularity and ease of ordering food online as well as eating on the go. As a branch of graphic design, the essence of this packaging is to grab the potential customer's attention and identify a brand. Packaging design can make a big difference in the sales of a product, since it not only works to inform the consumer, but also provoke a feeling or reaction, communicate emotion, and even respond to any given desire. Good packaging is attractive and can impress people with its creativity and it is a way for the customer to express their identity. It offers a fabulous opportunity for companies to communicate with consumers and it is a powerful marketing tool that can make brands instantly recognisable around the world. This comprehensive full-colour guide explores current global trends in takeaway food packaging design driven by a broad range of high calibre designers, including big global players and fast-food giants, and boutique brands. This book provides useful detail on a wide assortment of materials used, recyclability and sustainability, and functionality; all essential components in regard to overall customer appeal. No other advertising medium is as close to the consumer as takeaway food packaging is - it is literally in their hands. AUTHOR: Yvett Arzate Gomez was born on July 29, 1984 in Guerrero, Mexico. She studied graphic design at the University of Monterrey (UDEM) where she graduated with multiple honours. She started working as a freelance designer for independent brands, until she decided to create her own business. At Nomada Design Studio, she continues to develop projects for independent, transnational, and renowned brands. She is experienced in designing packaging for food, including takeaways and even frozen food. Publishing credits include blog articles and several books. SELLING POINTS: * Focuses on a rapidly growing market * Contains beautiful packaging patterns and advertising concepts, all illustrated in colour * Both aesthetically pleasing for the casual reader, and useful as a reference for designers and students 300 colour illustrations
Consumer interest in diet and nutritional supplements is increasing dramatically. Patients and members of the public are seeking advice from health professionals, nutritionists and food scientists. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides also a valuable text for those who are researchers or decision makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.
Societal and demographic changes, the globalisation of the food supply, new threats and communication issues require new approaches to food protection and safety. The chapters in this book present important new information in this area which is crucial to everyone.
Pollution has been a developing problem for quite some time in the modern world, and it is no secret how these chemicals negatively affect the environment. With these contaminants penetrating the earth's water supply, affecting weather patterns, and threatening human health, it is critical to study the interaction between commercially produced chemicals and the overall ecosystem. Understanding the nature of these pollutants, the extent in which they are harmful to humans, and quantifying the total risks are a necessity in protecting the future of our world. Emerging Developments and Environmental Impacts of Ecological Chemistry is an essential reference source that discusses the process of chemical contributions and their behavior within the environment. Featuring research on topics such as organic pollution, biochemical technology, and food quality assurance, this book is ideally designed for environmental professionals, researchers, scientists, graduate students, academicians, and policymakers seeking coverage on the main concerns, approaches, and solutions of ecological chemistry in the environment.
The role of animal feed in the production of safe food is recognized worldwide, and several events have underlined its impact on public health, feed and food trade, and food security. The Expert Meeting was convened to review current knowledge on animal feed and its impact on food safety, and provide orientation and advice on this matter to international organizations. This is the report of the meeting, with the experts' conclusions and recommendations.
Food safety has fast become one of the nation's top issues. Three thousand people die each year in the U.S. from foodborne illnesses. Another 48 million are sickened annually and our government fails to protect us. Many foods and additives that we eat every day have been banned for years in other countries. Our government food safety agencies move in reverse--cutting back on inspections, allowing food producers to inspect themselves, and permitting the vast majority of potentially adulterated foods to enter this country without benefit of any testing or inspection. How, in a country so advanced in most areas, could we have descended to this alarming state of food safety? One answer: Budget cuts and bureaucrats. Eat, Drink, and Be Wary examines the multitude of dangers in food production, transportation, storing, and preparation that result in this shocking number of preventable illnesses and deaths. It takes a broad and detailed look, in all food groups, at the problems and potential solutions in food safety practices, inspections, and enforcements. This book answers the questions and concerns of millions of Americans who have reached new levels of serious doubts about the safety of our food. Charles Duncan points readers to the dangers to look for in deli foods, raw milk, seafood, poultry, eggs, beef, and others. For consumers who care about the food they eat, this book details the dangers, offers direction for choosing safe foods, and provides a critique of our current system that suggests ways it can be fixed, or at least improved.
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.
This book examines the puzzle of why genetically modified organisms continue to be controversial despite scientific evidence declaring them safe for humans and the environment. What explains the sustained levels of resistance? Clancy analyzes the trans-Atlantic controversy by comparing opposition to GMOs in the United Kingdom, Germany, Poland, Spain, and the United States, examining the way in which science is politicized on both sides of the debate. Ultimately, the author argues that the lack of labeling GMO products in the United States allows opponents to create far-fetched images of GMOs that work their ways in to the minds of the public. The way forward out of this seemingly intractable debate is to allow GMOs, once tested, to enter the market without penalty-and then to label them.
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
The recent world food crisis highlighted the critical issue of global food security and the need to enhance global agricultural production capacity to meet current and future food demand. Increased investment in agriculture and adequate incentives to farmers are required to meet this global challenge. Developed countries provide support to farmers to increase farm income, reduce income variability, improve competitiveness of the agricultural sector, and provide for safe and quality food. Many farm support policies stimulate domestic production, but also create distortions in world markets, inducing disincentives in developing countries' agricultural production in the long run. These distortions have been the object of considerable debate within the World Trade Organization agreement on agriculture. This book provides a review of farm support in high income countries, and explores options for reshaping such farm support in a non-distortionary manner. It also addresses the responses needed in developing countries to ensure a long term and sustained faster growth in their agricultural sectors, enhanced food production, rising rural incomes, and lower poverty.
Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. His revolutions in food service automation, franchising, shared national training and advertising have earned him a place beside the men who founded not merely businesses but entire new industries. But even more interesting than Ray Kroc the business legend is Ray Kroc the man. Not your typical self-made tycoon, Kroc was 52 when he met the McDonald brothers and opened his first franchise.
We all have to eat; it's one of the necessities of life. Thus, the status of the food supply is of great concern to everyone. American consumers spend hundreds of billions of dollars annually on food, so someone has to keep the population relatively assured that they are not purchasing contaminated condiments. Much of this responsibility has fallen into the hands of government. Since the passage of food safety laws in the early 1900s, the federal government along with state and local agencies have overseen the sanitary conditions of the US food industry. Overall, agencies like the FDA have been successful in regulating food production. However, occasional outbreaks of illnesses do occur, so food safety remains an evolving art. This book provides an overview of governmental oversight of the American food industry. The articles give the history behind relevant agencies, legislation and important events. In the unending quest to find good food, such a collection becomes as necessary as eating.
Farmers markets are much more than places to buy produce. According
to advocates for sustainable food systems, they are also places to
"vote with your fork" for environmental protection, vibrant
communities, and strong local economies. Farmers markets have
become essential to the movement for food-system reform and are a
shining example of a growing green economy where consumers can shop
their way to social change.
This book examines the social dimension of sustainability in the wine industry. Social sustainability focuses on people and communities. Contributors explore topics such as philanthropy, poverty, natural disasters, communication, and wine tourism from a global perspective using research and case studies in developed and developing countries. This edited book provides researchers, academics, practitioners and students with varied perspectives of social sustainability in the global wine industry.
Free trade promotes economic growth through international competition and the efficient allocation of resources while also helping to stabilize food supplies between countries that have an overabundance of product and countries that have a shortage. However, sudden price surges can threaten the social cohesion of developing countries and may lead to malnutrition and stunted growth. Balancing trade liberalization and protectionism is imperative for the provision of food security for all. The Handbook of Research on Globalized Agricultural Trade and New Challenges for Food Security is an essential publication that seeks to improve food security, food independence, and food sovereignty in the conditions of globalized agricultural trade and addresses the contemporary issues of agricultural trade including major commodities and food products traded between major countries, directions of trade, and trends. The book also examines the effects of tariff escalations, administrative restrictions, other forms of trade protectionism on food security, and the emerging trade tensions between major actors such as the US, China, the EU, and Russia. Featuring research on topics including plant fertility, dietary diversity, and protectionism, this book is ideally designed for government officials, policymakers, agribusiness managers, stakeholders, international tradesmen, researchers, industry professionals, academicians, and students.
Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.
You may like...
Numbers Don't Lie - 71 Things You Need…
Vaclav Smil Paperback
Baking for Profit - Starting a Small…
George Bathie Paperback R356 Discovery Miles 3 560
Ending Hunger - The quest to feed the…
Anthony Warner Hardcover
Outbreak - Foodborne Illness and the…
Timothy D. Lytton Paperback R608 Discovery Miles 6 080
Chickenizing Farms and Food - How…
Ellen K. Silbergeld Hardcover
The Millers - A Story of Technological…
Glyn Jones Hardcover R577 Discovery Miles 5 770
South African wine industry directory…
Wine and Economics - Transacting the…
Denton Marks Paperback R787 Discovery Miles 7 870
The Microdistillers' Handbook
Gavin D. Smith Paperback (1)
From Service to Experience - The Guest…
P. Vincent Stasen Paperback