by Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
Handbook of Plant-Based Food and Drinks
Design discusses conventional and emerging technologies for plant-based
ingredient improvement (yield, nutritional composition and functional
properties) while considering food safety, sustainability, and social
impact to explore current and potential markets through research and
innovation. Divided in 7 sections, the book covers Plant sources for
functional ingredients, Processing plant-based sources, Plant-based food
design to replace/mimic animal food, Innovation in plant-based food,
The promise of parity, Safety and regulations of plant-based foods,
Social, environmental, and economic impact, and more. Written by a team
of experts in the field, this book can be a good support for researchers
and scientists working with plant-based food, drinks, and market
trends.
- Brings a critical overview about the health-beneficial compounds of plant-based sources
- Offers guidelines on how to formulate plant-based food or a food alternative
- Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
