Overview
Covers all important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference
Connects chocolate manufacture and processing with trends in sustainable sourcing and consumer health
Explores techniques to improve the functionality, flavor and microstructure of chocolate as well as its environmental impact
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects.
Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference. Starting with the health outcomes of chocolate and an overview of its manufacture, the book explores techniques to improve the functionality, flavor and microstructure of chocolate, as well as its environmental impact through sustainable practices and supply chains. By connecting research to industry and consumer interests, this text aims to support members of the scientific community, professionals and enterprises working to develop a sustainable chocolate sector.
Editors and Affiliations
About the editor
Dr. Charis M. Galanakis is a multidisciplinary scientist with experience in food and environmental science and technology, innovation and sustainability, industry, and academia. He is the executive director of Galanakis Laboratories, a chemical analysis and innovation center founded in 1925. He has over 20 years of experience in analyzing wine, food, beverages, and environmental samples and at the consulting of related industries and local producers. Dr. Galanakis is also the founder of the Food Waste Recovery Group, based in Vienna, and has served as a freelance expert, evaluator, and monitor of funded projects and proposals (>50 calls) for different bodies, including the European Commission, World Intellectual Property Organization, European Bank for Reconstruction Development, US Department of Agriculture, and the Australian Resource Council, among others.
Bibliographic Information
Book Title: Trends in Sustainable Chocolate Production
Editors: Charis M. Galanakis
DOI: https://doi.org/10.1007/978-3-030-90169-1
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-90168-4Published: 25 February 2022
Softcover ISBN: 978-3-030-90171-4Published: 26 February 2023
eBook ISBN: 978-3-030-90169-1Published: 24 February 2022
Edition Number: 1
Number of Pages: X, 362
Number of Illustrations: 15 b/w illustrations, 41 illustrations in colour
Topics: Agriculture, Food Science