Innovations in Traditional Foods - Grand Format

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits and vegetables, tropical roots and tuber crops, sourdough bread, olive oil, traditional fermented foods and beverages like wine, and meat snacks, are addressed. The book fills the gap existing in the current literature by dealing with innovations of traditional foods with an integral point of view (background, consumer preferences, and new applications).
It is intended for food scientists and nutrition researchers working with food applications and food processing as well as those who are interested in the development of innovative products. It could also be used as a textbook and ancillary reading in undergraduate- and postgraduate-level multidisciplinary courses dealing with food science, processing, and technology. Key Features : Covers the tricky interrelation between food innovation and food tradition ; Supports technological advances, product development improvements, and potential positioning in the traditional food market ; Suggests solutions to highlight the clear advantages of traditional foods related to nutrition and health ; Provides insights for enterprises producing traditional foods to remain sustainable.