The Influence of Chemistry on New Foods and Traditional Products

This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach:

• the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials)

• the regulatory perspective of the whole food production chain

• commercialization of food commodities

• the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies

• new and emerging risks related to food packaging materials

• the assessment of the authenticity of edible products.

This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of alternative versions of the same food.