Salt, Fat and Sugar Reduction
Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Free Global Shipping
No minimum orderDescription
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.
Key Features
- Provides a clear outline of current legislation on global ingredient taxes
- Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction
- Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction
- Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
Readership
Academics, including food scientists and food and nutrition researchers, members of the food and beverage industries, specifically those in production, R&D and quality, as well as undergraduate and postgraduate students
Table of Contents
1. Regulation-Understanding the requirement to reformulate
2. Reduced sugar products and challenges
3. Reduced Fat products and challenges
4. Reduced salt products and challenges
5. Other nutritional modifications
6. Descriptive methods for reformulation
7. Quantitative and Qualitative Affective methods for reformulation
8. Rapid (Hybrid) methods for reformulation
9. Discrimination testing for product validation
10. Validation and safety
11. Packaging-Compensatory processes
12. Magnitude estimation and instrumental analysis
Product details
- No. of pages: 346
- Language: English
- Copyright: © Woodhead Publishing 2020
- Published: March 10, 2020
- Imprint: Woodhead Publishing
- eBook ISBN: 9780128226124
- Paperback ISBN: 9780128197417
About the Author
Maurice O'Sullivan
Dr. Maurice O'Sullivan has worked in the food industry as a flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Senior Lecturer, as well as managing sensory and flavour based projects involving a diverse selection of products. He has published over 200+ research papers as well as +100 conference presentations and 46 book chapters. He collaborates extensively with the food industry on varied product optimization and development projects. He is a member of the European Sensory Network (ESN) as well as research coordinator for the FoodUnique network. He is also the author of A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (331 pages) with Elsevier/Woodhead Publishing Ltd., United Kingdom.
Affiliations and Expertise
Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland