Bread and Other Baked Goods

Devin J. Rose

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

Today’s $63 billion specialty food industry is fueled by savvy consumers that demand innovative, healthy, and convenient new food products.1 A recent publication by the Institute of Food Technologists articulated six trends that consumers are looking for in new food products.2 In particular, consumers want products that (1) help control major health concerns, such as body weight and diabetes; (2) contain less sodium; (3) have “clean” labels (e.g., preservative-free, all natural, organic); (4) contain nutraceutical or functional compounds; (5) are “free” of certain ingredients, such as gluten, lactose, and high-fructose corn syrup; and (6) contain niche avors. ese trends clearly express consumers’ desires for healthy, delicious food products.

Original languageEnglish (US)
Title of host publicationSpecialty Foods
Subtitle of host publicationProcessing Technology, Quality, and Safety
PublisherCRC Press
Pages67-104
Number of pages38
ISBN (Electronic)9781439854242
ISBN (Print)9781439854235
DOIs
StatePublished - Jan 1 2012
Externally publishedYes

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences

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