Since some food additives have been shown to be harmful, a common
perception now is that all food additives are potentially
dangerous. This has led to a large market for products making
minimal use of additives. Tight regulatory control and labelling
requirements provide further impetus for the development of these
products. This book provides a comprehensive review of the
industrially important advances in the technology that allow food
products to be manufactured with fewer of the additives that have
been traditionally used, but which are now deemed less acceptable
to the consumer.
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