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Food Innovation as a Means of Developing Healthier and More Sustainable Foods

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The current demand for healthy and sustainable foods has encouraged the development of
new alternatives even in traditional products. Improved foods may be produced by reducing the
amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others.
By reformulating their products, manufacturers can offer healthier choices for an ever-growing
number of consumers interested in maintaining a balanced diet. In addition, the market demand
for more sustainable foods contributes to a lower environmental impact in their production. In this
regard, current areas of interest include the production of foods using a lower number of inputs, as
well as the utilization of food by-products, to improve the amount and quality of available foods.
Another aspect to be considered is that not all consumers are willing to eat foods produced with new
ingredients or novel technologies.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Basel : MDPI., 2021

Deskripsi Fisik

162 hlm.

Bahasa

Inggris

ISBN/ISSN

978-3-0365-2090-2

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

food by product

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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