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Food Products Evolution: Innovation Drivers and Market Trends

  • Angela Tarabella

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Angela Tarabella
    Pages 1-3
  3. Angela Tarabella, Angela Apicella
    Pages 5-21
  4. Angela Tarabella, Andrea Masoni, Leonello Trivelli, Andrea Apicella, Mariarosaria Lombardi, Roberto Leonardo Rana et al.
    Pages 23-39
  5. Angela Tarabella, Andrea Masoni, Sara Tessitore
    Pages 41-57
  6. Angela Tarabella, Erica Varese, Maria Chiara Cesarani
    Pages 59-77
  7. Angela Tarabella, Leonello Trivelli, Andrea Apicella
    Pages 79-85
  8. Angela Tarabella, Andrea Apicella, Carlo Ingrao
    Pages 87-99
  9. Angela Tarabella, Marco Francescato
    Pages 101-116
  10. Angela Tarabella, Erica Varese, Stefania Buffagni
    Pages 117-142

About this book

Introduction

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.

Keywords

Diet Food Categories Food Classification Food Industry Regulation Food Innovation New Food Products

Authors and affiliations

  • Angela Tarabella
    • 1
  1. 1.Department of Economics and ManagementUniversity of PisaPisaItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-23811-1
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-23810-4
  • Online ISBN 978-3-319-23811-1
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • Buy this book on publisher's site