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 specialty food sector.
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