CRC Press Innovation in Healthy and Functional Foods - CRC Press

Innovation in Healthy and Functional Foods explores the transformation of food science and technology from traditional safety and taste improvement toward developing products that actively promote health and prevent disease. This CRC Press publication bridges the gap between academic research and industry commercialisation strategies, drawing on expertise from biological science, food science, and engineering disciplines. The book addresses the modern consumer demand for functional foods that deliver benefits beyond basic nutrition, offering practical insights into developing, commercialising, and marketing health-focused food products. Whether you work in food manufacturing, product development, or brand strategy, this comprehensive resource provides the knowledge needed to innovate successfully in the competitive healthy foods market and align your offerings with contemporary health-conscious consumer expectations.