Clean Label Ingredients and Processes for the Food Industry

Inbunden, Engelska, 2026

AvJoão Miguel D. D. Ferreira da Rocha,Miguel Ângelo Parente Ribeiro Cerqueira,António Augusto Martins de Oliveira Soares Vicente,José António Couto Teixeira

3 769 kr

Kommande

Clean label ingredients are here to stay as consumers increasingly demand safe, healthy foods. As a result, the food industry needs to create or re-formulate some of their products and processes in order to fit to consumers’ demands. It is clear that “clean” products’ sales keep rising while traditional products’ sales decline. Clean label encompasses a broad range of concepts from transparency, all-natural, organic, non-GMO, free-from, to locally grown. Clean label also demands the food industry to be sustainable as well as fair-trade and humane. The achievement of these objectives includes the use of new nutrient sources, the development of new processing technologies and the development of new innovative products targeted for the population groups with specific dietary needs such as vegetarians, the elderly, diabetes sufferers and those with cognitive function deficiencies. Clean Label Ingredients and Processes for the Food Industry aims to foster the development of innovative food processes and products in reply to consumer demands for a clean label food industry. The book is focused on the three main aspects of food development: Raw materials and ingredients (new materials and ingredients; by-products, new extraction technologies)Processing and production (gelification mechanisms; emulsification processes; non-thermal technologies; 3D food printing)Packaging and shelf-life (sustainable packaging, labeling, alternative storage)This is the only text currently on the market to extensively over the clean label concept throughout the entire food chain from the raw materials to the process, aiding companies in addressing and implementing the clean label concept in their products.

Produktinformation

Utgivningsdatum2026-11-15
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
FörlagSpringer International Publishing AG
ISBN9783031745829

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João Miguel Ferreira da Rocha is a Researcher in the Chemistry and Technology Network and Green Chemistry Laboratory in the Department of Chemistry and Biochemistry and Faculty of Sciences at the University of Porto in Porto, Portugal Miguel Ângelo Parente Ribeiro Cerqueira is a Staff Researcher in the International Iberian Nanotechnology Laboratory in Braga, Portugal António Augusto Martins de Oliveira Soares Vicente is an Associated Professor at Habilitation Biological Engineering Department at the University of Minho in Braga, PortugalJosé António Couto Teixeira, Professor, Biological Engineering Department, University of Minho, Braga, Portugal

PART I – CLEAN LABEL AND THE CONSUMER PERCEPTION.- 1 Clean label definition.- 2 Consumer perception.- 3. Regulatory framework.- PART II - RAW MATERIALS AND INGREDIENTS.- 4 Proteins from vegetable origin.- 5 Mmicro and macro algae and halophyte plants as source of food ingredients.- 6 Edible Insects.- 7 Natural extracts for food applications.- 8 Polysaccharides, oligosaccharides and mono- and disaccharides for food applications.- 9 Clean technologies for the extraction and production of ingredients.- PART III - PROCESSING AND PRODUCTION.- 10 Clean label strategies for the reduction of sugar content in food products.- 11 Clean label strategies for the reduction of salt content in food products.- 12 Clean label strategies for food coloring.- 12 Clean label technologies for food processing.- 13 3D Printing of food products.- PART IV - Packaging and shelf-life.- 14 Clean label strategies for the reduction of synthetic additives.- 15 Clean label technologies for food pasteurization.- 16 Sustainable packaging (edible films and coatings, biodegradable and compostable packaging).- 17 Packaging for clean label products.

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