1st ed. 2019 edition
by Angela Tarabella (Author)
Modern awareness of nutrition issues can be understood correctly if
considered the destination of a historic journey, the critical aspects
and outcomes of which have led to the current situation. In fact, over
time there have been changes to scientific knowledge, food availability
and processing and preservation methods. Commercial exchange has
increased considerably between the countries of the world – so much so
that it has defined a completely different scenario to the past and has
influenced food availability, distribution models, preservation methods
and the composition of individual foodstuffs.
The products
consumed on a daily basis throughout the world in industrialised
countries have undergone review by the food industry, incorporating
great aspects of innovation that make them highly different in their
structure, content and even the packaging that protects and contains
them.
After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.
