Advances in Food and Beverage Labelling  Information and Regulations Book

Advances in Food and Beverage Labelling Information and Regulations


  • Author : Paul Berryman
  • Publisher : Woodhead Publishing
  • Release Date : 2017-11-13
  • Genre: Technology & Engineering
  • Pages : 510
  • ISBN 10 : 0081015631

DOWNLOAD BOOK
Advances in Food and Beverage Labelling Information and Regulations Excerpt :

"Advances in Food and Beverage Labelling" reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia.Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market.Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Advances in Food and Beverage Labelling Book

Advances in Food and Beverage Labelling


  • Author : Paul Berryman
  • Publisher : Elsevier
  • Release Date : 2014-12-03
  • Genre: Technology & Engineering
  • Pages : 258
  • ISBN 10 : 9781782420934

DOWNLOAD BOOK
Advances in Food and Beverage Labelling Excerpt :

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Innovations in Food Labelling Book

Innovations in Food Labelling


  • Author : J Albert
  • Publisher : Elsevier
  • Release Date : 2014-01-23
  • Genre: Technology & Engineering
  • Pages : 184
  • ISBN 10 : 9781845697594

DOWNLOAD BOOK
Innovations in Food Labelling Excerpt :

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets. Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics. An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location

Advances in Fermented Foods and Beverages Book

Advances in Fermented Foods and Beverages


  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release Date : 2014-09-20
  • Genre: Technology & Engineering
  • Pages : 586
  • ISBN 10 : 9781782420248

DOWNLOAD BOOK
Advances in Fermented Foods and Beverages Excerpt :

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Book

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages


  • Author : Antonella Pasqualone
  • Publisher : MDPI
  • Release Date : 2021-06-09
  • Genre: Science
  • Pages : 306
  • ISBN 10 : 9783036507064

DOWNLOAD BOOK
Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Excerpt :

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Colour Additives for Foods and Beverages Book

Colour Additives for Foods and Beverages


  • Author : Michael J. Scotter
  • Publisher : Elsevier
  • Release Date : 2015-02-04
  • Genre: Technology & Engineering
  • Pages : 260
  • ISBN 10 : 9781782420200

DOWNLOAD BOOK
Colour Additives for Foods and Beverages Excerpt :

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Handbook on Natural Pigments in Food and Beverages Book

Handbook on Natural Pigments in Food and Beverages


  • Author : Reinhold Carle
  • Publisher : Woodhead Publishing
  • Release Date : 2016-04-20
  • Genre: Technology & Engineering
  • Pages : 538
  • ISBN 10 : 9780081003923

DOWNLOAD BOOK
Handbook on Natural Pigments in Food and Beverages Excerpt :

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Advances in Food Traceability Techniques and Technologies Book

Advances in Food Traceability Techniques and Technologies


  • Author : Montserrat Espiñeira
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-18
  • Genre: Technology & Engineering
  • Pages : 402
  • ISBN 10 : 9780081003213

DOWNLOAD BOOK
Advances in Food Traceability Techniques and Technologies Excerpt :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Advances in Food Rheology and Its Applications Book

Advances in Food Rheology and Its Applications


  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2016-09-13
  • Genre: Technology & Engineering
  • Pages : 528
  • ISBN 10 : 9780081004326

DOWNLOAD BOOK
Advances in Food Rheology and Its Applications Excerpt :

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Integrating the Packaging and Product Experience in Food and Beverages Book
Score: 5
From 1 Ratings

Integrating the Packaging and Product Experience in Food and Beverages


  • Author : Peter Burgess
  • Publisher : Woodhead Publishing
  • Release Date : 2016-03-31
  • Genre: Technology & Engineering
  • Pages : 220
  • ISBN 10 : 9780081003602

DOWNLOAD BOOK
Integrating the Packaging and Product Experience in Food and Beverages Excerpt :

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includ

Front of Package Nutrition Rating Systems and Symbols Book
Score: 4
From 1 Ratings

Front of Package Nutrition Rating Systems and Symbols


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-12-21
  • Genre: Medical
  • Pages : 140
  • ISBN 10 : 0309186528

DOWNLOAD BOOK
Front of Package Nutrition Rating Systems and Symbols Excerpt :

The federal government requires that most packaged foods carry a standardized label--the Nutrition Facts panel--that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor. In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.

Flavour Development  Analysis and Perception in Food and Beverages Book

Flavour Development Analysis and Perception in Food and Beverages


  • Author : J K Parker
  • Publisher : Elsevier
  • Release Date : 2014-11-21
  • Genre: Technology & Engineering
  • Pages : 448
  • ISBN 10 : 9781782421115

DOWNLOAD BOOK
Flavour Development Analysis and Perception in Food and Beverages Excerpt :

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived

Developing Food Products for Consumers with Specific Dietary Needs Book

Developing Food Products for Consumers with Specific Dietary Needs


  • Author : Steve Osborn
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-17
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9780081003404

DOWNLOAD BOOK
Developing Food Products for Consumers with Specific Dietary Needs Excerpt :

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for cus

Trends in Non alcoholic Beverages Book

Trends in Non alcoholic Beverages


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-08-29
  • Genre: Technology & Engineering
  • Pages : 402
  • ISBN 10 : 9780128169391

DOWNLOAD BOOK
Trends in Non alcoholic Beverages Excerpt :

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition

Nutrition  Choice and Health Related Claims Book

Nutrition Choice and Health Related Claims


  • Author : Tiziana de-Magistris
  • Publisher : MDPI
  • Release Date : 2020-05-28
  • Genre: Science
  • Pages : 362
  • ISBN 10 : 9783039286485

DOWNLOAD BOOK
Nutrition Choice and Health Related Claims Excerpt :

This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.