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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Reformulation as a Strategy for Developing Healthier Food Products - Challenges, Recent Developments and Future Prospects (Paperback, 1st ed. 2019)
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Reformulation as a Strategy for Developing Healthier Food Products - Challenges, Recent Developments and Future Prospects (Paperback, 1st ed. 2019)
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This work introduces the concept of reformulation, a relatively new
strategy to develop foods with beneficial properties. Food
reformulation by definition is the act of re-designing an existing,
often popular, processed food product with the primary objective of
making it healthier. In recent years the concept of food
reformulation has evolved significantly as additional benefits of
re-designing food have become apparent. In addition to targeting
specific food ingredients that are considered potentially harmful
for human health, food reformulation can also be effectively used
as a strategy to make foods more nutritious by introducing
essential macro- /micro-nutrients or phytochemicals in the diet.
Reformulating foods can also improve sustainability by introducing
"waste" (and underutilized) ingredients into the food chain. In
light of these developments, reformulating existing foods is now
considered a realistic and attractive opportunity to provide
healthy, nutritious, and sustainable food choices to the consumers
and likewise improve public health. Indeed reformulation has now
become essential in many cases for redressing the health properties
of foods that are popularly consumed and significantly affecting
public health. This edited volume covers aspects of food
reformulation from various angles, exploring the role of the food
industry, academia, and consumers in developing new products. Some
of the major themes contributors address include methods of
reformulating food products for health, improving the nutritional
composition of foods, and challenges to the food industry,
including regulation as well as consumer perception of new
products. The book presents several case studies to clarify these
objectives and illustrate the difficulties encountered in the
process of developing a reformulated product. Chapters from experts
in the field identify emerging and future trends in food product
development, and highlight ways in which these efforts will help
with increasing food security, improving nutrition and health, and
promoting sustainable production. The editors have designed the
book to be useful for both industry professionals and the research
community. This interdisciplinary approach incorporates a wide
spectrum of food sciences (including composition, engineering, and
chemistry) as well as nutrition and public health. Food and
nutrition professionals, policy makers, health care and social
scientists, and graduate students will also find the information
relevant.
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