Overview
- Introduces and provides an updated overview of food reformulation, including rationale, objectives, history, and conventional as well as non-conventional approaches
- Presents case studies illustrating some of the challenges reformulation poses to the food industry, including technical aspects, effects on food properties, and legislation
- Describes how food reformulation can be used as a strategy to promote health and sustainability
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Table of contents (13 chapters)
Keywords
About this book
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.
Editors and Affiliations
About the editors
Viren Ranawana, PhD is a Research Fellow at the Rowett Institute at the University of Aberdeen. He is a human nutritionist with a background in food and culinary sciences, and has worked in academia, food industry and hospitality. He completed his undergraduate studies in food science and technology in Sri Lanka and then his Masters and PhD in human nutrition in the UK. His research interests are in the interface between food and nutrition. His current work focuses on the use of reformulation for developing healthier foods, valorising underutilised secondary products and novel plant products for chronic disease control, and identifying factors responsible for inter-individual variations in postprandial metabolic responses. He has a particular interest in work around diabetes control and dietary fibre. His research expertise spans human intervention studies, food product development and in vitro work (chemistry and cell model based).
Bibliographic Information
Book Title: Reformulation as a Strategy for Developing Healthier Food Products
Book Subtitle: Challenges, Recent Developments and Future Prospects
Editors: Vassilios Raikos, Viren Ranawana
DOI: https://doi.org/10.1007/978-3-030-23621-2
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-23620-5Published: 18 October 2019
Softcover ISBN: 978-3-030-23623-6Published: 18 October 2020
eBook ISBN: 978-3-030-23621-2Published: 09 October 2019
Edition Number: 1
Number of Pages: XII, 318
Number of Illustrations: 12 b/w illustrations, 13 illustrations in colour
Topics: Food Microbiology, Food Science, Public Health, Nutrition