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Clean label ingredients are here to stay as consumers increasingly demand safe, healthy foods. As a result, the food industry needs to create or re-formulate some of their products and processes in order to fit to consumers' demands. It is clear that "clean" products' sales keep rising while traditional products' sales decline. Clean label encompasses a broad range of concepts from transparency, all-natural, organic, non-GMO, free-from, to locally grown. Clean label also demands the food industry to be sustainable as well as fair-trade and humane. The achievement of these objectives includes the use of new nutrient sources, the development of new processing technologies and the development of new innovative products targeted for the population groups with specific dietary needs such as vegetarians, the elderly, diabetes sufferers and those with cognitive function deficiencies.
Clean Label Ingredients and Processes for the Food Industry aims to foster the development of innovative food processes and products in reply to consumer demands for a clean label food industry. The book is focused on the three main aspects of food development:
- Raw materials and ingredients (new materials and ingredients; by-products, new extraction technologies)
- Processing and production (gelification mechanisms; emulsification processes; non-thermal technologies; 3D food printing)
- Packaging and shelf-life (sustainable packaging, labeling, alternative storage)
This is the only text currently on the market to extensively over the clean label concept throughout the entire food chain from the raw materials to the process, aiding companies in addressing and implementing the clean label concept in their products.
List of contents
PART I - CLEAN LABEL AND THE CONSUMER PERCEPTION.- 1 Clean label definition.- 2 Consumer perception.- 3. Regulatory framework.- PART II - RAW MATERIALS AND INGREDIENTS.- 4 Proteins from vegetable origin.- 5 Mmicro and macro algae and halophyte plants as source of food ingredients.- 6 Edible Insects.- 7 Natural extracts for food applications.- 8 Polysaccharides, oligosaccharides and mono- and disaccharides for food applications.- 9 Clean technologies for the extraction and production of ingredients.- PART III - PROCESSING AND PRODUCTION.- 10 Clean label strategies for the reduction of sugar content in food products.- 11 Clean label strategies for the reduction of salt content in food products.- 12 Clean label strategies for food coloring.- 12 Clean label technologies for food processing.- 13 3D Printing of food products.- PART IV - Packaging and shelf-life.- 14 Clean label strategies for the reduction of synthetic additives.- 15 Clean label technologies for food pasteurization.- 16 Sustainable packaging (edible films and coatings, biodegradable and compostable packaging).- 17 Packaging for clean label products.
Summary
Clean label ingredients are here to stay as consumers increasingly demand safe, healthy foods. As a result, the food industry needs to create or re-formulate some of their products and processes in order to fit to consumers’ demands. It is clear that “clean” products’ sales keep rising while traditional products’ sales decline. Clean label encompasses a broad range of concepts from transparency, all-natural, organic, non-GMO, free-from, to locally grown. Clean label also demands the food industry to be sustainable as well as fair-trade and humane. The achievement of these objectives includes the use of new nutrient sources, the development of new processing technologies and the development of new innovative products targeted for the population groups with specific dietary needs such as vegetarians, the elderly, diabetes sufferers and those with cognitive function deficiencies.
Clean Label Ingredients and Processes for the Food Industry aims to foster the development of innovative food processes and products in reply to consumer demands for a clean label food industry. The book is focused on the three main aspects of food development:
- Raw materials and ingredients (new materials and ingredients; by-products, new extraction technologies)
- Processing and production (gelification mechanisms; emulsification processes; non-thermal technologies; 3D food printing)
- Packaging and shelf-life (sustainable packaging, labeling, alternative storage)
This is the only text currently on the market to extensively over the clean label concept throughout the entire food chain from the raw materials to the process, aiding companies in addressing and implementing the clean label concept in their products.
