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Reformulation as a strategy for deve...

Raikos, Vassilios.

Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Reformulation as a strategy for developing healthier food productsedited by Vassilios Raikos, Viren Ranawana.
Reminder of title:	challenges, recent developments and future prospects /
other author:	Raikos, Vassilios.
Published:	Cham :Springer International Publishing :2019.
Description:	xii, 318 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food industry and trade.
Online resource:	https://doi.org/10.1007/978-3-030-23621-2
ISBN:	9783030236212$q(electronic bk.)

Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects /
Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects /[electronic resource] :edited by Vassilios Raikos, Viren Ranawana. - Cham :Springer International Publishing :2019. - xii, 318 p. :ill. (some col.), digital ;24 cm.

Introduction-Reformulating Foods - Concept, Trends and Considerations -- Part 1 -- Reformulation of Foods for Weight Loss: a Focus on Carbohydrates and Fats -- Digestible and Non-Digestible Polysaccharide Roles in Reformulating Foods for Health -- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments - An Industry Perspective -- Nutritional Optimisation through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer Driven Techniques -- The Importance of Food Reformulation in Developing Countries -- Delivering Success in Practical Based Reformulation for Health -- Part 2 -- Improving Lipid Content in Muscle-based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils -- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients -- Reformulating Bread to Enhance Health Benefits using Phytochemicals and through Strategic Structuring -- Food Processing By-products and Waste: Potential Applications as Emulsifiers and Stabilisers -- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials -- Reformulating Meat Products for Improving Nutrition and Health.

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 objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing "waste" (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

ISBN: 9783030236212$q(electronic bk.)

Standard No.: 10.1007/978-3-030-23621-2doiSubjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370.5 / .R446 2019

Dewey Class. No.: 664.02

Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects /
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505 0 $a Introduction-Reformulating Foods - Concept, Trends and Considerations -- Part 1 -- Reformulation of Foods for Weight Loss: a Focus on Carbohydrates and Fats -- Digestible and Non-Digestible Polysaccharide Roles in Reformulating Foods for Health -- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments - An Industry Perspective -- Nutritional Optimisation through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer Driven Techniques -- The Importance of Food Reformulation in Developing Countries -- Delivering Success in Practical Based Reformulation for Health -- Part 2 -- Improving Lipid Content in Muscle-based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils -- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients -- Reformulating Bread to Enhance Health Benefits using Phytochemicals and through Strategic Structuring -- Food Processing By-products and Waste: Potential Applications as Emulsifiers and Stabilisers -- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials -- Reformulating Meat Products for Improving Nutrition and Health.
520 $a 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 objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing "waste" (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
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