Innovations In Food Labelling

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Innovations in Food Labelling

J Albert
Innovations in Food Labelling Book PDF

Author : J Albert
Publisher : Elsevier
Page : 185 pages
File Size : 45,8 Mb
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 9781845697594

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Innovations in Food Labelling by J Albert Pdf

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location

Innovations in Food Labeling

J Albert
Innovations in Food Labeling Book PDF

Author : J Albert
Publisher : CRC Press
Page : 0 pages
File Size : 52,7 Mb
Release : 2010-02-01
Category : Technology & Engineering
ISBN : 1439824843

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Innovations in Food Labeling by J Albert Pdf

Increasingly, consumers desire information about the health, safety, environmental, and socioeconomic characteristics of food products; therefore, consumers must use food labels to select products that meet their needs and preferences. Due to this need for accurate, uniform labels, governments are faced with challenges on how to ensure labels are not misleading. In response to consumer demand for information about the health, safety, environmental, and socioeconomic characteristics of food products, governments are challenged with the development of accurate, uniform labels that are not misleading. Innovations in Food Labeling provides information about the principles and requirements of food labeling and reviews the latest trends in this important area. Following an introduction on the evolution of food labeling, further chapters cover the Codex Alimentarius and food labeling, international trade agreements, nutrition labeling, allergies and food labels and environmental and social labels, among other topics.

Innovations in Food Packaging

Jung H. Han
Innovations in Food Packaging Book PDF

Author : Jung H. Han
Publisher : Academic Press
Page : 624 pages
File Size : 54,8 Mb
Release : 2013-10-03
Category : Technology & Engineering
ISBN : 9780123948359

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Innovations in Food Packaging by Jung H. Han Pdf

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Innovations in Food Processing

Grahame W. Gould
Innovations in Food Processing Book PDF

Author : Grahame W. Gould
Publisher : CRC Press
Page : 282 pages
File Size : 46,5 Mb
Release : 2000-06-07
Category : Technology & Engineering
ISBN : 9781482278866

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Innovations in Food Processing by Grahame W. Gould Pdf

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives

Products and Process Innovation in the Food Industry

Klaus Günter Grunert,W. Bruce Traill
Products and Process Innovation in the Food Industry Book PDF

Author : Klaus Günter Grunert,W. Bruce Traill
Publisher : Springer Science & Business Media
Page : 260 pages
File Size : 41,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311331

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Products and Process Innovation in the Food Industry by Klaus Günter Grunert,W. Bruce Traill Pdf

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

Consumer-Driven Innovation in Food and Personal Care Products

S R Jaeger,Hal MacFie
Consumer Driven Innovation in Food and Personal Care Products Book PDF

Author : S R Jaeger,Hal MacFie
Publisher : Elsevier
Page : 704 pages
File Size : 48,8 Mb
Release : 2010-08-30
Category : Technology & Engineering
ISBN : 9781845699970

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Consumer-Driven Innovation in Food and Personal Care Products by S R Jaeger,Hal MacFie Pdf

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Innovations in the Food System

National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Innovations in the Food System Book PDF

Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 135 pages
File Size : 43,6 Mb
Release : 2020-06-01
Category : Medical
ISBN : 9780309495578

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Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Food Packaging

Rui M. S. da Cruz
Food Packaging Book PDF

Author : Rui M. S. da Cruz
Publisher : CRC Press
Page : 289 pages
File Size : 46,8 Mb
Release : 2019-11-11
Category : Science
ISBN : 9780429665721

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Food Packaging by Rui M. S. da Cruz Pdf

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Advances in Food and Beverage Labelling

Paul Berryman
Advances in Food and Beverage Labelling Book PDF

Author : Paul Berryman
Publisher : Elsevier
Page : 258 pages
File Size : 49,6 Mb
Release : 2014-12-03
Category : Technology & Engineering
ISBN : 9781782420934

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Advances in Food and Beverage Labelling by Paul Berryman Pdf

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Innovative Food Processing Technologies

Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Innovative Food Processing Technologies Book PDF

Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Page : 510 pages
File Size : 52,8 Mb
Release : 2016-06-29
Category : Technology & Engineering
ISBN : 9780081002988

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Innovative Food Processing Technologies by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers Pdf

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Innovation in agri-food systems

W.M.F. Jongen,M.T.G. Meulenberg
Innovation in agri food systems Book PDF

Author : W.M.F. Jongen,M.T.G. Meulenberg
Publisher : BRILL
Page : 399 pages
File Size : 48,7 Mb
Release : 2023-09-04
Category : Juvenile Nonfiction
ISBN : 9789086866663

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Innovation in agri-food systems by W.M.F. Jongen,M.T.G. Meulenberg Pdf

This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.

Open Innovation in the Food and Beverage Industry

Marian Garcia Martinez
Open Innovation in the Food and Beverage Industry Book PDF

Author : Marian Garcia Martinez
Publisher : Elsevier
Page : 438 pages
File Size : 50,7 Mb
Release : 2013-01-22
Category : Technology & Engineering
ISBN : 9780857097248

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Open Innovation in the Food and Beverage Industry by Marian Garcia Martinez Pdf

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Craig Leadley
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book PDF

Author : Craig Leadley
Publisher : Woodhead Publishing
Page : 308 pages
File Size : 45,5 Mb
Release : 2015-11-18
Category : Technology & Engineering
ISBN : 9781782424703

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by Craig Leadley Pdf

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Scaling up inclusive innovations in agrifood chains in Asia and the Pacific

Gálvez, E.
Scaling up inclusive innovations in agrifood chains in Asia and the Pacific Book PDF

Author : Gálvez, E.
Publisher : Food & Agriculture Org.
Page : 220 pages
File Size : 52,8 Mb
Release : 2022-06-21
Category : Political Science
ISBN : 9789251356296

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Scaling up inclusive innovations in agrifood chains in Asia and the Pacific by Gálvez, E. Pdf

The publication looks at innovations happening at all stages of the food value chain: from production to manufacturing and retailing. This also includes the extended value chain, for example input supply, financial services and agribusiness support services. Yields are improving and primary production is becoming more resilient as a result of digital technologies such as precision agriculture, agricultural drones, and digital farming services and marketplaces; and novel business models such as plant factories, crowdsourcing for farmers. Data and robotics help lift productivity and food safety in the manufacturing process. Online grocery commerce and food delivery services are revolutionizing the way consumers purchase food. Distributed ledger technology, such as blockchain, allows making payments and tracing back food products along the chain in order to increase transparency and trust. New business models are springing up to shorten the chain by removing or shifting stages and to make it fairer and greener, stimulated by enabling technologies and changing customer behaviours. Innovations such as these are discussed and illustrated by almost 200 practical examples from 21 countries in the Asia-Pacific region, across various types of firms and commodities. By observing emerging trends and providing concrete examples, the book discusses the nature of these innovations, how they are affecting food systems and value chains, positively or negatively, and how to deal with trade-offs. It concludes with a reflection on the impacts of these innovations, the policy solutions identified, and lessons learned to future-proof the region’s food systems, particularly in the wake of the COVID-19 pandemic.

Innovations in Food Packaging

Jung H. Han
Innovations in Food Packaging Book PDF

Author : Jung H. Han
Publisher : Elsevier
Page : 503 pages
File Size : 54,8 Mb
Release : 2005-07-20
Category : Technology & Engineering
ISBN : 9780080455174

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Innovations in Food Packaging by Jung H. Han Pdf

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings