Technology of Reduced Additive Foods

Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered.

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