@article{1461763,
      recid = {1461763},
      author = {Serventi, Luca,},
      title = {Sustainable food innovation /},
      pages = {1 online resource :},
      note = {Includes index.},
      abstract = {This text offers a holistic approach to the two topics of  the highest interest in the current and future food  industry: sustainability and nutrition. The current  knowledge is narrow and specific to individual topics  focusing on either one nutrient or one discipline. Food is  part of a wide circle of disciplines: nutrition,  technology, sensory, environmental aspects, psychology,  economy, culture and society. In the recent years, the  sales of innovative foods such as meatless burgers,  allergen-free products and personalized nutrition have  skyrocketed. Sustainable Food Innovation presents the big  picture on each nutrient: industrial and natural sources  (ingredients, food products), consumer acceptability  (price, sensory quality) and nutritional properties  (quantity and quality) with each chapter focusing on a  specific essential nutrient. Further chapters illustrate  the role of other elements of interest such as bioactive.  In addition, experimental data is added to enrich the book.  Online discussions on current food trends are analyzed and  presented to the reader in the effort to understand  consumers psychology. This will be the first publication to  combine literature review and research data and the first  to offer a comprehensive discussion on sustainable food  innovation. The ultimate goal is to educate consumers and  experts, providing technical and socioeconomic knowledge in  a multidisciplinary context. Ultimately, informed  technologists will develop healthier, sustainable food  products and informed consumers will make informed  decisions on nutrition and food choices.},
      url = {http://library.usi.edu/record/1461763},
      doi = {https://doi.org/10.1007/978-3-031-12358-0},
}