The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods.
Today’s consumers desire foods that go beyond basic nutrition foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry.
Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, engineering, marketing, regulation, law, finance, sustainability, and management.
Focusing on functional foods that have components added such as omega-3, probiotics, and protein to provide health benefits, this book presents various aspects of the innovation process.
These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It also addresses the key drivers of food industry innovation affordability, sustainability, and tightening government regulations.
