Innovations in traditional foods

Front Cover......Page 1
Innovations in Traditional Foods......Page 4
Copyright Page......Page 5
Contents......Page 6
List of Contributors......Page 10
Preface......Page 12
 1.1 Introduction......Page 16
  1.2.1 Geographical Differences......Page 18
  1.2.2 Designation of Origin Labels......Page 19
  1.2.3 Traditional Character......Page 23
 1.3 Traditional Foods From a Consumer Perspective......Page 24
 1.4 Innovation in Traditional Foods......Page 25
  1.4.1 Typologies of Innovations in Traditional Foods......Page 26
  1.5.1 Adoption of Innovation Theories......Page 27
  1.5.3 Individual Differences in the Acceptance of Innovations......Page 29
  1.6.1 Innovation Characteristics......Page 31
  1.6.2 Product Naturalness......Page 33
  1.6.4 Consumer Segments......Page 34
 1.7 Conclusion......Page 36
 References......Page 37
 Further Reading......Page 41
 2.1 Food (R)evolutions......Page 42
 2.2 Culinary Anxieties: Whose Traditions?......Page 45
 2.3 Meat and Meat Products......Page 48
 2.4 Bread......Page 53
 2.5 Tea......Page 57
 Acknowledgments......Page 61
 References......Page 62
  3.1.1 Innovation in the Somewhat Recent Past......Page 68
  3.1.2 Looking Back—What Was the Impetus for This Innovation?......Page 69
  3.1.3 The “Why and What” Behind the Early Innovations Using “Horizontal Segmentation”......Page 70
  3.1.4 The 1990s......Page 73
  3.1.6 The Impact of Changing Values and How the Insights and Sensory World Responded......Page 75
  3.1.8 From a Driver of Innovation to a Judge of Innovation—Today’s Reality......Page 76
  3.1.9 A New Approach to Consumers—Tracking and Listening......Page 77
 3.2 Innovation of Traditional Food Products......Page 78
 3.3 The Basics of Mind Genomics—Cheese Study......Page 80
 3.4 Data Analysis by Recoding and OLS (Ordinary Least Squares Regression)......Page 84
 3.5 Traditional Cheese Study—Changes/Innovations in Ingredients......Page 85
 3.6 Chocolate Study—Changes/Innovations in Package......Page 91
 3.7 Wine Study—Innovation in a Product Whose Basis is Image and Heritage......Page 95
 References......Page 98
 4.1 Background......Page 100
 4.2 Innovation and Tradition in the Food Industry: What Do They Mean?......Page 101
 4.3 Exploring Open Innovation in Traditional Food Production......Page 104
 4.4 Examples of OI Application to TFPs......Page 107
 4.5 Concluding Remarks and Future Trends......Page 109
  4.5.1 Collaboration With Consumers: A Challenge for TFPs’ Producers......Page 110
  4.5.2 The Key Supporting Role of Technology and ICTs......Page 111
 References......Page 112
 5.1 General Trends......Page 116
 5.2 Evolving Consumer Preferences Toward F&V......Page 119
  5.3.1 Trends in the European Market......Page 122
 5.4 Emerging Innovation in F&V Sector......Page 124
  5.4.1 A Survey to EU Researcher......Page 126
   5.4.2.1 Chinese Market Highlights......Page 127
    Trend 1: Consumers are Confident—But Risks Remain......Page 129
    Trend 2: Consumers are More Health-Conscious Than Ever Before—But Different Consumers Define Health Differently......Page 131
    Trend 3: The Post-90s Generation is Emerging as a New Engine of Consumption......Page 132
    Trend 4: Chinese Consumers are Taking a More Nuanced View of Brands, Both Global and Local......Page 133
 5.5 Future Perspective in Fruits and Vegetables Markets......Page 135
 5.6 Conclusions......Page 137
 References......Page 138
 Further Reading......Page 141
 6.1 Introduction......Page 142
 6.2 Types of Sourdough......Page 143
  6.2.1 Type I Sourdough-Spontaneous Selection of Microorganisms......Page 144
  6.2.2 Type II Sourdough-Use of Starter Cultures......Page 147
 6.3 The Sourdough Microbiota......Page 148
  6.3.1 LAB and Metabolic Activity......Page 149
  6.3.2 Yeasts and Metabolic Activity......Page 151
 6.4 Genomics of Sourdough Bacteria......Page 153
 6.5 Meta-Omics of the Sourdough Ecosystem......Page 155
 6.6 Impact of Sourdough Fermentation on Bread......Page 157
 6.7 Innovations in Sourdough Bread Production......Page 159
 6.8 Conclusions......Page 164
 References......Page 165
 7.1 Introduction......Page 174
  7.2.1 Potato......Page 175
  7.2.3 Cassava......Page 176
  7.2.7 Minor Tuber Crops......Page 177
 7.3 Food Fermentations......Page 178
   7.4.1.3 Lafun and Efubo......Page 179
   7.4.1.7 Ubuswage......Page 181
   7.4.1.11 Kivunde......Page 182
   7.4.1.15 Loi-Loi......Page 183
  7.4.2 Innovative Fermented Foods From Cassava......Page 184
   7.4.2.2 Fermented Boiled Roots (Meduame-M-bong)......Page 185
   7.4.2.4 Cassava Bread......Page 186
   7.4.2.6 Cheese Bread......Page 187
    Beiju......Page 188
   7.4.3.2 Shochu......Page 189
   7.4.4.3 Sweet Potato Curd and Yogurt......Page 190
   7.4.4.7 Medicated Wine......Page 191
   7.4.5.2 Poi......Page 192
 7.5 Nutritive Values of Root and Tuber Crops......Page 193
 7.6 Sustainable Biotechnologies for Root and Tuber Crops......Page 194
  7.7.1 Phenolic Compounds......Page 195
  7.7.2 Saponins and Sapogenins......Page 196
  7.7.4 Glycoalkaloids......Page 197
  7.8.1 Antioxidant Activity......Page 198
  7.8.5 Antiobesity Activity......Page 199
 7.10 Conclusion and Future Perspectives......Page 200
 References......Page 201
 8.1 Introduction......Page 208
 8.2 Composition of the Olive Fruit......Page 210
  8.3.1 Phenolic Compounds......Page 211
   8.3.2.1 Squalene......Page 212
   8.3.2.2 Phytosterols......Page 213
 8.4 Olive Oil Production......Page 215
  8.4.2 Olive Pomace Processing......Page 217
 8.5 Loss of Olive Bioactives, Volatile Compounds, and Aroma Intensity During VOO Processing......Page 219
  8.6.1 Olive Oil Standards......Page 220
  8.6.2 Sensory Quality......Page 221
 8.7 Utilizing High Added-Value and Bioactive Compounds of Olive Oil Production Derivatives......Page 222
  8.8.1 Marketing Olive Oil as a Superfood......Page 224
  8.8.2 The Health Claim of Polyphenols in Olive Oil and Its Ambiguous Interpretation......Page 225
  8.8.3 Polyphenols From Olive Mill Wastewater: A Great or a Stifled Opportunity?......Page 226
 8.9 Conclusion......Page 227
 References......Page 228
 9.1 Wine and the Importance of it Being a Healthy Product......Page 236
 9.2 State of the Art of Innovations in the Wine Sector......Page 237
 9.3 Origin of Amines in the Wine......Page 239
  9.4.1 Raw Materials......Page 248
  9.4.2 Concentration of Nitrogen Compounds in Must......Page 249
 9.5 Evolution of Amines During Wine Aging......Page 251
 9.6 Problems of Toxicity and Legislation......Page 254
 9.7 Methods for Amine Elimination in Wine......Page 258
 References......Page 262
 Further Reading......Page 271
  10.1.2 Fermentation......Page 272
  10.1.3 Fermented Products......Page 273
  10.1.4 Dietary Culture Worldwide......Page 274
  10.2.2 Microbiology......Page 275
   10.2.2.1 Fermented Milks......Page 278
   10.2.2.3 Fermented Meat Products......Page 280
   10.2.2.4 Fermented Fish Products......Page 281
   10.2.2.5 Fermented Vegetable Products......Page 283
   10.2.2.6 Fermented Alcoholic Beverages......Page 284
  10.3.2 Fermented Cereals......Page 285
  10.3.4 Fermented Meat Products......Page 287
  10.3.5 Fermented Fish Products......Page 288
  10.3.6 Fermented Beverages......Page 289
  10.4.1 Probiotics......Page 290
  10.4.5 Anticarcinogenic Effect and Antihypertensive Activity......Page 291
  10.4.7 Nutrition Value of Fermented Foods......Page 292
 10.5 Future Perspectives......Page 293
  10.5.1 Table Olives......Page 296
  10.5.3 Waste......Page 297
 References......Page 298
 Further Reading......Page 305
 11.1 Introduction......Page 308
 11.3 Extrusion Technology......Page 311
 11.4 Enrobing/Coating......Page 313
 11.5 Nonmeat Ingredients in Meat Snacks......Page 314
 11.6 Cooking, Packaging, and Quality Attributes of Meat Snacks......Page 315
 11.7 Traditional Meat Snacks......Page 317
  11.8.1 QD Snack......Page 318
  11.9.1 Jerky......Page 319
  11.9.2 Biltong......Page 320
  11.9.4 Kilishi/Kilichi......Page 321
  11.9.5 Pastirma/Basturma......Page 322
  11.9.8 Pepperettes......Page 323
  11.9.10 Meat Cutlets......Page 324
  11.9.11 Meat Noodles......Page 325
  11.9.14 Meat Rings and Meat Sticks......Page 326
  11.9.16 Meat Caruncles......Page 327
 11.10 Conclusion......Page 328
 References......Page 330
 Further Reading......Page 336
Index......Page 338
Back Cover......Page 350