Designing Foods with New Food Ingredients

Author:

Abstract

In recent years, rational food design has become crucial to cater for consumers’ specific needs and requirements. Consumers are increasingly aware of the impact of their food choices on their health and the environment. Governments and health organizations have developed policies and regulations to regulate food manufacturers to produce healthier food products by reducing ingredients such as salt, sugar, and fat and adding health-promoting ingredients such as fiber, protein, micronutrients, and bioactives. To ensure food security for the growing global population, researchers recommend shifting to sustainable, nutritious alternatives such as plant proteins, edible insects, and microalgae. This includes incorporating novel production technologies such as laboratory-grown meat and precision fermentation to meet global food needs. This chapter concentrates mainly on food design approaches with modified food composition (i.e. redesigning/reformulating food products with less sugar, salt, and fat, development of food products with low glycemic response) and the use of sustainable alternative/novel food ingredients to replace animal-based foods.

Publisher

Royal Society of Chemistry

Reference141 articles.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3