@article{1447394,
      recid = {1447394},
      author = {Galanakis, Charis M.,},
      title = {The age of clean label foods /},
      publisher = {Springer,},
      address = {Cham :},
      pages = {1 online resource (259 pages)},
      year = {2022},
      note = {Includes index.},
      abstract = {In recent years, "clean label" has become a trendy term in  the food industry, spurring innovations in food product  development. While the concept of "clean label" is  relatively new, without any legal definition, it has a high  market appearance and industrial relevance. Consumer  demands are leading food and beverage manufacturers toward  removing synthetic additives (e.g., emulsifiers) and  incorporating natural ingredients. Indeed, many big food  companies have committed to eliminating artificial food  additives from their products altogether. However, the  substitution of chemical preservatives for natural  ingredients without compromising food safety, convenience,  and sensory quality is a challenge for food technologists.  The Age of Clean Label Foods offers a guide to this  approach with a thorough exploration of "clean label"  ingredients in foods and the development of these food  products. All aspects of clean label foods are covered in  this essential reference, including recent developments in  "clean label ingredients," technologies for producing or  enhancing the functionality of ingredients, the interaction  of ingredients with emerging food processing technologies,  legislative frameworks, and consumer attitudes. Particular  emphasis is given to trendy topics in the clean label  industry, such as products with reduced-fat or reduced salt  content, modified starches, natural emulsifiers,  antioxidants, flavorings and antimicrobials, and fermented  foods, as well as active and intelligent packaging for  clean label foods. Through this text, the authors hope to  promote a better understanding from which food  technologists and food microbiologists can operate in the  "clean-label" arena, taking into consideration all the key  aspects of food quality, sensory characteristics, and food  safety},
      url = {http://library.usi.edu/record/1447394},
      doi = {https://doi.org/10.1007/978-3-030-96698-0},
}