Reformulation as a Strategy for Developing Healthier Food Products C
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objec
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Reformulation as a Strategy for Developing Healthier Food Products Challenges, Recent Developments and Future Prospects
Reformulation as a Strategy for Developing Healthier Food Products
Vassilios Raikos • Viren Ranawana Editors
Reformulation as a Strategy for Developing Healthier Food Products Challenges, Recent Developments and Future Prospects
Editors Vassilios Raikos Rowett Institute University of Aberdeen Aberdeen, UK
Viren Ranawana Rowett Institute University of Aberdeen Aberdeen, UK
ISBN 978-3-030-23620-5 ISBN 978-3-030-23621-2 (eBook) https://doi.org/10.1007/978-3-030-23621-2 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Food reformulation is a relatively new strategy aiming to develop foods with beneficial properties for human health. Recent developments in the field remain unknown to the public. Literature is not only limited but largely focuses on the conventional reformulation approach of reducing ingredients perceived as ‘unhealthy’. Most of the published research are on salt reduction and some on reducing saturated fats and trans fats. So far, there are no comprehensive studies exploring the benefits of reformulation for foods with altered energy, fruit and vegetable, fibre and wholegrains levels. The use of technologically advanced ingredients or processes for food production also remains largely underexploited with respect to food reformulation and the associated benefits on human health. This book, which comprises 12 chapters, aims to introduce the wider concept of reformulation as shaped by the trends and needs of modern society. The book highlights the efforts to reformulate processed foods from a nutritional p
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