Microbial-Based Designer Foods
Designing Next-Generation Functional Foods Powered by Microbes
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Beschreibung
Designer foods can be defined as specially formulated food products designed to provide health benefits beyond basic nutrition. These foods are often categorized as functional or fortified foods. Growing health awareness among consumers has led to an increased demand for food products enriched with natural and beneficial ingredients. Apart from their nutritional advantages, designer foods that are either entirely derived from microorganisms or contain microbial-based components can also help reduce the harmful effects of chemical additives.
The book ‘Microbial-Based Designer Foods’ aims to provide comprehensive insights into the next generation of functional foods developed using microorganisms and their derivatives. It covers key aspects such as preparation methods, standard approaches, product development, economic value, current research trends, and future prospects of microbially derived foods. The book also examines the global regulatory framework regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods. This book will be particularly useful for academicians, postgraduate students, and researchers working in microbial biotechnology, food science, and nutrition, as it highlights the potential of microbial-based designer foods in addressing food scarcity while promoting consumer health.
Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain additional components or qualities that can be tailored for the treatment and prevention of various diseases. Designer foods are also consumed for their enhanced flavor and can be utilized to combat food scarcity. There is also a global concern regarding the health hazards of chemicals used in modern foods as additives, antioxidants, colorants, flavors and preservatives, some of which have potential harmful effects. Rising health concerns amongst consumers have led to an increasing demand for food items supplemented with natural and healthy ingredients. In addition to their health benefits, designer foods which are either totally microbially-derived or contain ingredients of microbial origin can also provide a solution to the harmful effects of chemicals. The advent of microbial-biotechnology and fermentation technology has expanded the production of designer foods using microorganisms, including the replacement of animal proteins with vegan proteins and colorants derived from microbial pigments.
Microbial Based Designer Foods discusses the development, preparation, economics and future prospects of designer foods produced using microorganisms and utilizing ingredients of microbial origin. The text also focuses on the global regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods which act as a solution to food scarcity and deliver health benefits to consumers. The main topics covered are:
- Biotechnological and microbiological processes for improvement of food production including suitable research examples
- Characterization and improvement of designer foods for health promotion and disease prevention
- Development and standardization strategies for designer foods and ingredients produced through biotechnological interventions
- Economic values, global regulatory status, prospects and future of designer foods produced using micro-biotechnological methods
Discusses the development, preparation, economics and future prospects of designer foods produced using microorganisms and utilizing ingredients of microbial origin Covers the biotechnological and microbiological processes for improvement of food production including suitable research examples Studies the characterization and improvement of designer foods for health promotion and disease prevention
Autor*in
Seema Rawat
Themen in »Microbial-Based Designer Foods«
Designer Foods Microbial Protein Microbial Colorants Microbial Food Microbial Feed