Wiley-Blackwell Technology of Reduced Additive Foods

Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced–additive products might form a commercially viable part of their marketing mix. Review "excellent introduction to the field" Food Technology "a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library." Journal of Food Science Technol. From the Back Cover Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced–additive products might form a commercially viable part of their marketing mix.