This book explores how the design of new food products can contribute to healthy diets and discusses the role of the food industry and government in shaping health policies.
Sections of the book include:
- Reduction of caloric intake
- Salt reduction and development of new foods
- Labelling, nutritional education and new strategies
- Sustainability and Public Health: Use of waste and by-products
Publisher’s summary
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labelling and nutritional education, nutrigenomics and public health, as well as coverage of the valorisation of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste.
Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Reference
Barba, F., Putnik, P. and Kovacevic, D. B. (eds.)(2020). Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health. Academic Press, Cambridge.
Read more here. See also the Foodsource chapter What can be done to shift eating patterns in healthier, more sustainable directions?
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