Reprint

Eco-Novel Food and Feed

Edited by
October 2020
110 pages
  • ISBN978-3-03943-108-3 (Hardback)
  • ISBN978-3-03943-109-0 (PDF)

This is a Reprint of the Special Issue Eco-Novel Food and Feed that was published in

Biology & Life Sciences
Chemistry & Materials Science
Computer Science & Mathematics
Engineering
Environmental & Earth Sciences
Physical Sciences
Summary

Innovation is recognized as the key driver of economic growth. Trends in the food industry deal with a permanent need to develop new food products, adjusted to the consumer demands and, in the near future, to the scarcity of food resources. The concepts of sustainable food production and food products as health and wellness promoters, the use of alternative ingredients such as new protein sources, and the use of by-products in designing food or feed formulations according to bioeconomic principles, are current topics that act as driving forces for innovation. Currently, food and feed product development methodologies are generally based on chemical and nutritional properties, complemented with a sensory validation carried out in the final stages of the development process. In the creative process, the food macromolecules are the major players for the creation of relevant food structures such as foams, emulsions, and gels. The development of gluten-free or vegetarian products using alternative proteins and polysaccharides, the use of food industry by-products as sources of these structuring biopolymers, and the structural implications of adding protein and/or fiber-rich healthy ingredients are some of the challenges in creating novel food and feed products. Finally, the consumer attitude towards new food products is a relevant issue for the success of the novelties, and should be considered for close-to-market novel products.

Format
  • Hardback
License and Copyright
© 2020 by the authors; CC BY-NC-ND license
Keywords
amino acid content; earthworm castings; rice; ACE inhibitory activity; adjunct culture; proteolysis; cheese models; Spirulina maxima; anti-inflammatory effects; neuroproective activities; ultrasonic extraction process; fermented whey; antimicrobial; minimally processed vegetables; quality markers; sensory evaluation; disinfection; chlorine alternative; dairy products; gluten network; rheology; nutrition profile; wheat bread; kombu; edible brown seaweed; gels; Psyllium; Laminaria ochroleuca; autohydrolysis; mechanical properties; food neophobia; food innovation; resistance to novel food; consumer attitudes; GMO; cultured meat; insect consumption; consumer acceptance and attitude; food for groups with special requirements; health and wellness promoters; innovation; product development; sustainability and economic viability