Specialty foods are made from high quality ingredients and offer
distinct features to targeted customers who pay a premium price for
their perceived benefits. The rise in production and sale of these
foods has increased concerns over product quality and safety.
Specialty Foods: Processing Technology, Quality, and Safety
explores how these foods differ from other food sectors and
describes their specific processing technologies, the equipment
used to produce them, and steps taken to ensure their quality and
microbial safety. The book begins by describing various types of
specialty foods, their regulation, and the major trends guiding the
specialty food industry. It examines the diverse specialty foods
marketplace and the strategies and practices that entrepreneurs
must understand to be successful specialty food marketers. It also
discusses internationally recognized food safety programs and
examples of implemented food safety controls. Next, the book
presents sharply focused chapters on specific foods: Bread,
including whole wheat, multigrain/seed, sourdough, organic,
gluten-free, and reduced sodium, as well as functional baked goods
Specialty condiments, dressings, and sauces Jams, jellies, and
other jelly products Chocolate, including diet-friendly,
allergen-free, dark, gourmet, and kosher Dairy products, including
specialty cheese, yogurt, and other cultured products Juices and
functional drinks Specialty fruit and vegetable products Specialty
entrees, meats, convenience foods, soups, and other miscellaneous
items The final chapter provides additional information and
resources for entrepreneurs, including sections on small-scale food
processing equipment and packaging. Innovators in the food industry
will find this resource an invaluable guide to a range of issues
critical to the sp
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