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Books > Science & Mathematics > Biology, life sciences > Biochemistry
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The Age of Clean Label Foods (Hardcover, 1st ed. 2022)
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The Age of Clean Label Foods (Hardcover, 1st ed. 2022)
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In recent years, "clean label" has become a trendy term in the food
industry, spurring innovations in food product development. While
the concept of "clean label" is relatively new, without any legal
definition, it has a high market appearance and industrial
relevance. Consumer demands are leading food and beverage
manufacturers toward removing synthetic additives (e.g.,
emulsifiers) and incorporating natural ingredients. Indeed, many
big food companies have committed to eliminating artificial food
additives from their products altogether. However, the substitution
of chemical preservatives for natural ingredients without
compromising food safety, convenience, and sensory quality is a
challenge for food technologists. The Age of Clean Label Foods
offers a guide to this approach with a thorough exploration of
"clean label" ingredients in foods and the development of these
food products. All aspects of clean label foods are covered in this
essential reference, including recent developments in "clean label
ingredients," technologies for producing or enhancing the
functionality of ingredients, the interaction of ingredients with
emerging food processing technologies, legislative frameworks, and
consumer attitudes. Particular emphasis is given to trendy topics
in the clean label industry, such as products with reduced-fat or
reduced salt content, modified starches, natural emulsifiers,
antioxidants, flavorings and antimicrobials, and fermented foods,
as well as active and intelligent packaging for clean label foods.
Through this text, the authors hope to promote a better
understanding from which food technologists and food
microbiologists can operate in the "clean-label" arena, taking into
consideration all the key aspects of food quality, sensory
characteristics, and food safety.
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