Since some food additives have been shown to be harmful, a common perception now is that all food additives are potentially dangerous. This has led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides a comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used, but which are now deemed less acceptable to the consumer. The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher-performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes. This volume addresses the areas where there has been a considerable amount of recent activity and published results. Chapter one covers starter cultures, in dairy products, meat products and bread. Professor Gunnar Mogensen examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods. Chapter two provides a review on new animal-derived ingredients. This includes meat surimi, fractionation of meat and blood and techniques for production of new ingredients. Chapter three addresses new marine-derived ingredients, including the characteristics of marine foods and specific marine-derived compounds. In chapter four reduced-additive breadmaking technology is covered. The two major areas of development in this area are bread improvers and antimicrobial additives. Novel food packaging is reviewed in chapter five. The scope for avoidance of additives is covered first, followed by properties of packaging materials and packaging processes. Chapter six on antimicrobial preservative-reduced foods addresses the control of micro-organisms in foods and various strategies for producing preservative-reduced or preservative-free foods. This includes evaluating the processing environment, processing methods and the use of various alternative preservatives. New plant-derived ingredients are reviewed in chapter seven. A wide variety of ingredients plants and food plants are identified. These plants will be invaluable over the years ahead as resources in their own right and as genetic sources for new varieties. Food from supplement-fed animals is reviewed in chapter eight. The use of feed supplements is a growing area of research for improvement of the quality of meat. Supplementation with vitamin E, carotenoids and vitamin C are addressed. Cholesterol-reduction, alteration of fatty acid profiles and competitive exclusion are also covered. Chapter nine looks at reduced-additive brewing and winemaking. Antimicrobial agents and antioxidant agents are the two major concerns facing the industry and these are covered with particular emphasis on reducing the use of sulphur dioxide.