Technology of Reduced-additive Foods

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.