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Specialty Foods

Engelsk Paperback
SPAR
kr 103

Specialty Foods

Engelsk Paperback

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.





The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.





Next, the book presents sharply focused chapters on specific foods:









  • Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods


  • Specialty condiments, dressings, and sauces


  • Jams, jellies, and other jelly products


  • Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher


  • Dairy products, including specialty cheese, yogurt, and other cultured products


  • Juices and functional drinks


  • Specialty fruit and vegetable products


  • Specialty entrees, meats, convenience foods, soups, and other miscellaneous items






The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp

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Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.





The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.





Next, the book presents sharply focused chapters on specific foods:









  • Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods


  • Specialty condiments, dressings, and sauces


  • Jams, jellies, and other jelly products


  • Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher


  • Dairy products, including specialty cheese, yogurt, and other cultured products


  • Juices and functional drinks


  • Specialty fruit and vegetable products


  • Specialty entrees, meats, convenience foods, soups, and other miscellaneous items






The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp

Produktdetaljer
Sprog: Engelsk
Sider: 356
ISBN-13: 9780367381349
Indbinding: Paperback
Udgave:
ISBN-10: 0367381346
Udg. Dato: 19 sep 2019
Længde: 21mm
Bredde: 156mm
Højde: 234mm
Forlag: Taylor & Francis Ltd
Oplagsdato: 19 sep 2019
Forfatter(e):
Forfatter(e)


Kategori Levnedsmiddelteknologi


Sprog Engelsk


Indbinding Paperback


Sider 356


Udgave


Længde 21mm


Bredde 156mm


Højde 234mm


Udg. Dato 19 sep 2019


Oplagsdato 19 sep 2019

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