Reduced-Additive Foods: Technological Perspectives

Food additives are not a new invention. Since early times, there has been a need to preserve food from one harvest to another and to improve the presentation and nutritional value of food. This book provides an authoritative survey of current developments in regulation, research, and best practices in the management of chemicals in food. The book also addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients.