TY - BOOK ID - 118396007 TI - Sustainable Food Innovation AU - Serventi, Luca AU - SpringerLink (Online service) PY - 2023 SN - 9783031123580 PB - Cham Springer International Publishing :Imprint: Springer DB - UniCat KW - Food science. KW - Food—Analysis. KW - Chemistry. KW - Sustainability. KW - Consumer behavior. KW - Food Science. KW - Food Engineering. KW - Food Chemistry. KW - Consumer Behavior . KW - Behavior, Consumer KW - Buyer behavior KW - Decision making, Consumer KW - Human behavior KW - Consumer profiling KW - Market surveys KW - Sustainability science KW - Human ecology KW - Social ecology KW - Physical sciences KW - Food technology KW - Chemical engineering KW - Food industry and trade KW - Sustainable development. KW - Technological innovations. KW - Development, Sustainable KW - Ecologically sustainable development KW - Economic development, Sustainable KW - Economic sustainability KW - ESD (Ecologically sustainable development) KW - Smart growth KW - Sustainable development KW - Sustainable economic development KW - Economic development KW - Food KW - Food preparation industry KW - Food processing KW - Food processing industry KW - Food trade KW - Agricultural processing industries KW - Processed foods KW - Environmental aspects KW - Processing UR - https://www.unicat.be/uniCat?func=search&query=sysid:118396007 AB - This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices. ER -