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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Alternative Proteins - Safety and Food Security Considerations (Hardcover)
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Alternative Proteins - Safety and Food Security Considerations (Hardcover)
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In the last decade, there has been substantial research dedicated
towards prospecting physiochemical, nutritional and health
properties of novel protein sources. In addition to being driven by
predictions of increased population and lack of a parallel increase
in traditional protein sources, main drivers for the rise in novel
proteins/ novel foods research activities is linked to significant
changes in young consumers' attitudes toward red meat consumption
and their interest in new alternative protein products. Alternative
Proteins: Safety and Food Security Considerations presents
up-to-date information on alternative proteins from non-meat
sources and examines their nutritional and functional roles as food
sources and ingredients. Emphasis is placed on the safety of these
novel proteins and an evaluation of their potential contribution to
food security. Motivations for novel proteins and restrictions for
their use are also discussed. Key Features: Explains potential
improvements to alternative proteins through the employment of
novel processing techniques. Contains the first review on keratin
as an alternative protein source. Explores first comprehensive
evaluation of the religious aspects of novel proteins. Describes
methods for the detection and evaluation of health hazards.
Discusses guidelines, regulatory issues and recommendations for
food safety Additionally, this book covers fundamental and recent
developments in the production of alternative proteins, and
examines safety and consumer acceptability wherever information is
available. The sources and processing options for alternative
proteins and their impact on final product characteristics are also
covered. A collective contribution from international researchers
who are active in their field of research and have made significant
contributions to the the food sciences, this book is beneficial to
any researcher interested in the the food science and safety of
alternative proteins.
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