Overview

Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine-derived ingredients, animal-derived ingredients and reduced-additive breadmaking have all been extensively revised and additional authors and co-authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced-additive foods.

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9780632055326

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Reviews

This book aims at providing an authoritative and comprehensive view of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was accepted as a key reference in this subject. This second edition has been throroughly revised and updated in order to keep up the pace with the latest advances in the technology of reduced-additive foods.Generally speaking this book is very informative because it provides valuable information to the people involved in this field. It covers a wide range of topics (from animal and marine derived ingredients, reduced additive breadmaking, antimicrobial preservative - reduced foods, reduced additive in brewing and winemaking up to foods from supplement-fed animals and starter cultures). Furthermore it is addressed to a wide range of readership (academic staff, research institutes, students, industrial practitioners) who are expecting to find a vast amount of useful information therein. International Journal of Food Science and Technology, Vol 40 (5), May 2005 This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. Food Trade Review, October 2004 This book, a 2nd edition, provides an authoritative and comprehensive review of the industrially important advances in the technology that allows food products to be manufactured with fewer additives than have traditionally been used. Food Science and Technology Abstracts Vol 36 (4) 2004 221 pages in nine chapters, written by 13 experts. This is the second edition, emphasizing its importance. An excellent indes. A book with a bright future. Food & Beverage Reporter, September 2004 From reviews of the 1st Edition: excellent introduction to the field Food Technology, review of 1st edition a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library. Journal of Food Science and Technology, review of 1st edition The revised edition provides an excellent reference source on this very broad topic for a varied gorup of readers, including educators and product developers. The index is good and the references are very comprehensive, making this book a valuable resource. Food Australia, Official Journal of AIFST Inc, Vol 57, No 12, 2005

This book aims at providing an authoritative and comprehensive view of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was accepted as a key reference in this subject. This second edition has been throroughly revised and updated in order to keep up the pace with the latest advances in the technology of reduced--additive foods. Generally speaking this book is very informative because it provides valuable information to the people involved in this field. It covers a wide range of topics (from animal and marine derived ingredients, reduced additive breadmaking, antimicrobial preservative -- reduced foods, reduced additive in brewing and winemaking up to foods from supplement--fed animals and starter cultures). Furthermore it is addressed to a wide range of readership (academic staff, research institutes, students, industrial practitioners) who are expecting to find a vast amount of useful information therein. International Journal of Food Science and Technology, Vol 40 (5), May 2005 This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. Food Trade Review, October 2004 This book, a 2nd edition, provides an authoritative and comprehensive review of the industrially important advances in the technology that allows food products to be manufactured with fewer additives than have traditionally been used. Food Science and Technology Abstracts Vol 36 (4) 2004 221 pages in nine chapters, written by 13 experts. This is the second edition, emphasizing its importance. An excellent indes. A book with a bright future. Food & Beverage Reporter, September 2004 From reviews of the 1st Edition: excellent introduction to the field Food Technology, review of 1st edition a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library. Journal of Food Science and Technology, review of 1st edition The revised edition provides an excellent reference source on this very broad topic for a varied gorup of readers, including educators and product developers. The index is good and the references are very comprehensive, making this book a valuable resource. Food Australia, Official Journal of AIFST Inc, Vol 57, No 12, 2005

"""This book aims at providing an authoritative and comprehensive view of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was accepted as a key reference in this subject. This second edition has been throroughly revised and updated in order to keep up the pace with the latest advances in the technology of reduced-additive foods. Generally speaking this book is very informative because it provides valuable information to the people involved in this field. It covers a wide range of topics (from animal and marine derived ingredients, reduced additive breadmaking, antimicrobial preservative - reduced foods, reduced additive in brewing and winemaking up to foods from supplement-fed animals and starter cultures). Furthermore it is addressed to a wide range of readership (academic staff, research institutes, students, industrial practitioners) who are expecting to find a vast amount of useful information therein."" International Journal of Food Science and Technology, Vol 40 (5), May 2005 ""This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice."" Food Trade Review, October 2004 ""This book, a 2nd edition, provides an authoritative and comprehensive review of the industrially important advances in the technology that allows food products to be manufactured with fewer additives than have traditionally been used."" Food Science and Technology Abstracts Vol 36 (4) 2004 ""221 pages in nine chapters, written by 13 experts. This is the second edition, emphasizing its importance. An excellent indes. A book with a bright future."" Food & Beverage Reporter, September 2004 From reviews of the 1st Edition: ""excellent introduction to the field"" Food Technology, review of 1st edition ""a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library."" Journal of Food Science and Technology, review of 1st edition ""The revised edition provides an excellent reference source on this very broad topic for a varied gorup of readers, including educators and product developers."" ""The index is good and the references are very comprehensive, making this book a valuable resource."" Food Australia, Official Journal of AIFST Inc, Vol 57, No 12, 2005"

Author Information

Jim Smith is the Director of the Food Technology Centre in Prince Edward Island, Canada. He is also a member of the Joint Expert Committee on Food Additivies of the United Nations Food and Agricultural Organisation and the World Health Organization.

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