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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Raikos, Vassilios
Ranawana, Viren

Paperback

Medical ReferenceTechnology & EngineeringChemistry

ISBN10: 3030236234
ISBN13: 9783030236236
Publisher: Springer Nature
Published: Oct 18 2020
Pages: 318
Weight: 1.03
Height: 0.69 Width: 6.14 Depth: 9.21
Language: English
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing waste (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health.

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