Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.

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• List of Contributors xiPreface xv1 Food Formulation and Product Development 1Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari1.1 Introduction 11.2 New Product Development 21.3 Challenges in Food Formulations 21.4 Relevance of the Book and Objectives 31.5 Conclusions 42 Smart Functional Ingredients 5Milica Pojic2.1 Introduction 52.2 Smart Protein Ingredients 62.3 Smart Carbohydrate Ingredients 152.4 Conclusion and Future Considerations 193 Healthy Ingredients 27Ciara McDonagh3.1 Introduction 273.2 Need for Healthy Ingredients 283.3 Salt Replacers 293.4 Sugar Replacers 323.5 Phosphate Replacers 393.6 Bioactives 413.7 Peptides 433.8 Conclusions and Future Trends 444 Macromolecules Interactions in Food Formulations 49Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania4.1 Introduction 494.2 Role of Macromolecular Interactions 504.3 Types of Macromolecular Interactions 514.4 Role of Macromolecular Interactions in Various Food Products 614.5 Conclusions 655 Effect of Ingredient Interactions on Techno-Functional Properties 71Hanuman Bobade, Savita Sharma, and Baljit Singh5.1 Introduction 715.2 Effect of Food Formulation on Structural Properties 725.3 Effect of Food Formulation on Functional Properties 785.4 Effect of Food Formulation on Flavour 905.5 Conclusions 916 3D Printing 101Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari6.1 Introduction 1016.2 A Brief History of 3D Food Printing 1016.3 Principle and Application 1026.4 3D Printed Food Products 1026.5 Scalability and Future Outlook 1156.6 Conclusion 1167 E ncapsulation Technologies Applied to Food Processing 121Carlos Alvarez and Daniel Pando7.1 Introduction 1217.2 Encapsulation Techniques 1237.3 Applications in the Food Industry 1337.4 Factors Affecting Releasing Kinetics 1387.5 Conclusions 1398 Advances in Extrusion Technologies 147Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar8.1 Introduction 1478.2 History and State of the Art 1518.3 Application of Extrusion Technology 1528.4 Recent Advances in Extrusion Process 1538.5 Effect of Processing Conditions on Food Formulation 1578.6 Conclusions 1609 T hermal Processing Technologies 165Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo9.1 Introduction 1659.2 Conventional Thermal Processing Technologies 1669.3 Novel Thermal Technologies 1709.4 Conclusions 17310 N on-thermal Processing Technologies: High Pressure Processing and Others 183Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga10.1 Introduction 18310.2 Non-thermal Technologies 18310.3 Conclusions and Future Studies 19811 Formulation for Food Intolerance 211Iuliana Vintila11.1 Introduction 21211.2 Celiac Disease 21311.3 Celiac Disease Food Formulations, Technology, and Quality 21411.4 Lactose Intolerance 22511.5 Lactose-Free Food Formulations, Technology, and Quality 22711.6 Formulations for Other Food Intolerances 22911.7 Conclusions 23112 Prebiotic and Probiotic Food Formulations 237Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe12.1 Introduction 23712.2 Need for Probiotics and Prebiotics 23812.3 Probiotic Food Formulations 23912.4 Prebiotic Food Formulations 24612.5 Functional Properties 24712.6 Health Effects 24912.7 Conclusion 25713 Mathematical Tools for Food Formulation 265Camila A. Perussello and Jesus M. Frias13.1 Introduction 26513.2 Food Formulation Experimental Design 26713.3 Consumer-Based Food Formulation 27313.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 27713.5 Conclusion 27914 Regulatory and Legislative Framework for Novel Foods 285Jessica Vapnek, Kai Purnhagen, and Ben HillelSummary 28514.1 Introduction 28514.2 What Is a Novel Food? 28614.3 Overview of Regulatory Frameworks for Novel Foods 28714.4 Specific Regulatory Issues 29514.5 Other Legal Issues 29914.6 Conclusion 302Notes 302Index 309

Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.

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• List of Contributors xiPreface xv1 Food Formulation and Product Development 1Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari1.1 Introduction 11.2 New Product Development 21.3 Challenges in Food Formulations 21.4 Relevance of the Book and Objectives 31.5 Conclusions 42 Smart Functional Ingredients 5Milica Pojic2.1 Introduction 52.2 Smart Protein Ingredients 62.3 Smart Carbohydrate Ingredients 152.4 Conclusion and Future Considerations 193 Healthy Ingredients 27Ciara McDonagh3.1 Introduction 273.2 Need for Healthy Ingredients 283.3 Salt Replacers 293.4 Sugar Replacers 323.5 Phosphate Replacers 393.6 Bioactives 413.7 Peptides 433.8 Conclusions and Future Trends 444 Macromolecules Interactions in Food Formulations 49Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania4.1 Introduction 494.2 Role of Macromolecular Interactions 504.3 Types of Macromolecular Interactions 514.4 Role of Macromolecular Interactions in Various Food Products 614.5 Conclusions 655 Effect of Ingredient Interactions on Techno-Functional Properties 71Hanuman Bobade, Savita Sharma, and Baljit Singh5.1 Introduction 715.2 Effect of Food Formulation on Structural Properties 725.3 Effect of Food Formulation on Functional Properties 785.4 Effect of Food Formulation on Flavour 905.5 Conclusions 916 3D Printing 101Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari6.1 Introduction 1016.2 A Brief History of 3D Food Printing 1016.3 Principle and Application 1026.4 3D Printed Food Products 1026.5 Scalability and Future Outlook 1156.6 Conclusion 1167 E ncapsulation Technologies Applied to Food Processing 121Carlos Alvarez and Daniel Pando7.1 Introduction 1217.2 Encapsulation Techniques 1237.3 Applications in the Food Industry 1337.4 Factors Affecting Releasing Kinetics 1387.5 Conclusions 1398 Advances in Extrusion Technologies 147Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar8.1 Introduction 1478.2 History and State of the Art 1518.3 Application of Extrusion Technology 1528.4 Recent Advances in Extrusion Process 1538.5 Effect of Processing Conditions on Food Formulation 1578.6 Conclusions 1609 T hermal Processing Technologies 165Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo9.1 Introduction 1659.2 Conventional Thermal Processing Technologies 1669.3 Novel Thermal Technologies 1709.4 Conclusions 17310 N on-thermal Processing Technologies: High Pressure Processing and Others 183Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga10.1 Introduction 18310.2 Non-thermal Technologies 18310.3 Conclusions and Future Studies 19811 Formulation for Food Intolerance 211Iuliana Vintila11.1 Introduction 21211.2 Celiac Disease 21311.3 Celiac Disease Food Formulations, Technology, and Quality 21411.4 Lactose Intolerance 22511.5 Lactose-Free Food Formulations, Technology, and Quality 22711.6 Formulations for Other Food Intolerances 22911.7 Conclusions 23112 Prebiotic and Probiotic Food Formulations 237Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe12.1 Introduction 23712.2 Need for Probiotics and Prebiotics 23812.3 Probiotic Food Formulations 23912.4 Prebiotic Food Formulations 24612.5 Functional Properties 24712.6 Health Effects 24912.7 Conclusion 25713 Mathematical Tools for Food Formulation 265Camila A. Perussello and Jesus M. Frias13.1 Introduction 26513.2 Food Formulation Experimental Design 26713.3 Consumer-Based Food Formulation 27313.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 27713.5 Conclusion 27914 Regulatory and Legislative Framework for Novel Foods 285Jessica Vapnek, Kai Purnhagen, and Ben HillelSummary 28514.1 Introduction 28514.2 What Is a Novel Food? 28614.3 Overview of Regulatory Frameworks for Novel Foods 28714.4 Specific Regulatory Issues 29514.5 Other Legal Issues 29914.6 Conclusion 302Notes 302Index 309

Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.

Select Guide Rating

• List of Contributors xiPreface xv1 Food Formulation and Product Development 1Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari1.1 Introduction 11.2 New Product Development 21.3 Challenges in Food Formulations 21.4 Relevance of the Book and Objectives 31.5 Conclusions 42 Smart Functional Ingredients 5Milica Pojic2.1 Introduction 52.2 Smart Protein Ingredients 62.3 Smart Carbohydrate Ingredients 152.4 Conclusion and Future Considerations 193 Healthy Ingredients 27Ciara McDonagh3.1 Introduction 273.2 Need for Healthy Ingredients 283.3 Salt Replacers 293.4 Sugar Replacers 323.5 Phosphate Replacers 393.6 Bioactives 413.7 Peptides 433.8 Conclusions and Future Trends 444 Macromolecules Interactions in Food Formulations 49Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania4.1 Introduction 494.2 Role of Macromolecular Interactions 504.3 Types of Macromolecular Interactions 514.4 Role of Macromolecular Interactions in Various Food Products 614.5 Conclusions 655 Effect of Ingredient Interactions on Techno-Functional Properties 71Hanuman Bobade, Savita Sharma, and Baljit Singh5.1 Introduction 715.2 Effect of Food Formulation on Structural Properties 725.3 Effect of Food Formulation on Functional Properties 785.4 Effect of Food Formulation on Flavour 905.5 Conclusions 916 3D Printing 101Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari6.1 Introduction 1016.2 A Brief History of 3D Food Printing 1016.3 Principle and Application 1026.4 3D Printed Food Products 1026.5 Scalability and Future Outlook 1156.6 Conclusion 1167 E ncapsulation Technologies Applied to Food Processing 121Carlos Alvarez and Daniel Pando7.1 Introduction 1217.2 Encapsulation Techniques 1237.3 Applications in the Food Industry 1337.4 Factors Affecting Releasing Kinetics 1387.5 Conclusions 1398 Advances in Extrusion Technologies 147Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar8.1 Introduction 1478.2 History and State of the Art 1518.3 Application of Extrusion Technology 1528.4 Recent Advances in Extrusion Process 1538.5 Effect of Processing Conditions on Food Formulation 1578.6 Conclusions 1609 T hermal Processing Technologies 165Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo9.1 Introduction 1659.2 Conventional Thermal Processing Technologies 1669.3 Novel Thermal Technologies 1709.4 Conclusions 17310 N on-thermal Processing Technologies: High Pressure Processing and Others 183Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga10.1 Introduction 18310.2 Non-thermal Technologies 18310.3 Conclusions and Future Studies 19811 Formulation for Food Intolerance 211Iuliana Vintila11.1 Introduction 21211.2 Celiac Disease 21311.3 Celiac Disease Food Formulations, Technology, and Quality 21411.4 Lactose Intolerance 22511.5 Lactose-Free Food Formulations, Technology, and Quality 22711.6 Formulations for Other Food Intolerances 22911.7 Conclusions 23112 Prebiotic and Probiotic Food Formulations 237Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe12.1 Introduction 23712.2 Need for Probiotics and Prebiotics 23812.3 Probiotic Food Formulations 23912.4 Prebiotic Food Formulations 24612.5 Functional Properties 24712.6 Health Effects 24912.7 Conclusion 25713 Mathematical Tools for Food Formulation 265Camila A. Perussello and Jesus M. Frias13.1 Introduction 26513.2 Food Formulation Experimental Design 26713.3 Consumer-Based Food Formulation 27313.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 27713.5 Conclusion 27914 Regulatory and Legislative Framework for Novel Foods 285Jessica Vapnek, Kai Purnhagen, and Ben HillelSummary 28514.1 Introduction 28514.2 What Is a Novel Food? 28614.3 Overview of Regulatory Frameworks for Novel Foods 28714.4 Specific Regulatory Issues 29514.5 Other Legal Issues 29914.6 Conclusion 302Notes 302Index 309