Elsevier Environmentally-friendly Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

With increasing regulation and consumer pressure, the food industry needs to ensure that its production methods are sustainable and sensitive to environmental needs. This important collection reviews ways of analysing the impact of food processing operations on the environment, particularly life cycle assessment (LCA), and techniques for minimising that impact. The first part of the book looks at the application of LCA to the key product areas in food processing. Part two then discusses best practice in such areas as controlling emissions, waste treatment, energy efficiency and biobased food packaging. Key Features: addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and how the industry can become more environmentally responsible; evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing; reviews packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry. Contents: Part 1 Assessing the environmental impact of food processing operations: Life cycle assement (LCA): An introduction; LCA of vegetable products; LCA of fruit products; LCA of animal products; Environmental impact assessment of seafood products. Part 2 Good practice: Environmental issues in the production of beverages: The global coffee chain; Improving energy efficiency; The environmental management of packaging; Recycling of packaging materials; Biobased food packaging; Recycling food processing wastes; Waste treatment; Assessing the safety and quality of recycled packaging materials; Environmental training for the food industry; Comparing integrated crop management and organic production; LCA of wine production.