Consumers are increasingly demanding, looking for different food
products, new, more shocking and surprising, and providing more
pleasurable feelings. At the same time, consumers are becoming more
informed and aware about food and health issues, demanding
increasingly safe and healthy products. In such a scenario, the
current food industry must maximize efforts to combine innovation,
the ability to surprise, quality and safety. On the other hand, it
is clear that there is no total overlap between the healthy aspects
of food and the perception of this healthiness by consumers. In
this sense, consumer information, education and awareness have to
be important work areas in the future. This book aims to cover the
modern strategies adopted by the food industry to obtain healthier
foods without giving up the highest quality standards. The first
two chapters are devoted to the novel systems of food
hygienization; that is to say, the non-thermal technologies and
phage therapy. The next two chapters cover the use of microbial
cultures as bioprotective agents or with probiotic purposes in the
food industry. Then, three chapters deal with the use of natural
substances as preservatives, antioxidants, colorants, emulsifiers,
sweeteners, anticaking agents, tenderizers, stabilizers, thickeners
and gelling agents. The strategies for reducing some suspicious
ingredients, or ingredients that arouse more misgivings in
consumers (e.g. salt, fat, etc.), and minimally modifying the
sensorial characteristics and consumer acceptability of the foods
are also treated in several chapters. The use of
microencapsulation, a promising technology for adding additives and
ingredients to foods as well as the development of new healthy
products are also described. Finally, the benefits and risks of
consuming genetically modified food for the population and the
technical aspects for producers are detailed in the last chapter.
All of the contributors are active researchers, and they maintain
excellent international reputations and great expertise in their
respective areas. Overall, this book will be useful for graduates
studying food science and technology, and for researchers,
scientists, policy-makers and professionals from the food
industries.
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