Food technology

Abstract

Food technology encompasses all the know-how required to transform raw materials into semi-finished or finished food products. Over the past 50 years, consumers have gained greater access to information relating to the composition of food products. They are becoming increasingly aware of the implications of their diet to their well-being and the prevention of diseases. This has led to a steadily growing demand for products rich in fibres, whole grain, vitamins and minerals. During the second half of the 20th century, the living habits and the energy expenditure of the population in the industrialised world changed dramatically. Since diets remained more or less unchanged, the surplus energy consumed led to obesity, and its co-morbidities became a serious health concern in many parts of the world. This has resulted in a steady rise in the demand for nutritionally balanced products with a lower energy density. The beginning of the 21st century saw double digit growth rates in the market for products containing bio-actives that deliver specific health benefits (so-called functional food). Today’s consumers also link nutrition and health with natural and organic foods, leading to a higher demand for such products in the developed world.