Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as:
Vitamin and mineral fortification
Probiotics, prebiotics, and synbiotics
Herbs and botanicals
Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.
Publisher: Taylor & Francis Inc
Number of pages: 356
Weight: 662 g
Dimensions: 235 x 156 x 27 mm
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