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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Environmental sustainability fewer resources, population growth and climate change are all putting pressure on the world’s food supply. Dietary needs through medical and nutritional research there is more knowledge available on nutrition and dietary needs. This includes information about preventative nutrition and nutrition through life. This creates a demand for new products in the marketplace. New technologies can help with this.
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Scope and Importance
A Food Scientist studies the physical, microbiological & chemical makeup of food. Depending on their area of specialization, food scientist may develop ways to process, preserve, pack, or store food, according to industry & government specifications & regulations. The impact of modern food manufacturing methods is evident in today's food supply. Food quality can be maintained or even improved, and food safety can be enhanced. Sensitive nutrients can be preserved, important vitamins and minerals can be added, toxins and antinutrients (substances such as phytate that limit bioavailability of nutrients) can be removed, and foods can be designed to optimize health and reduce the risk of disease. Waste and product loss can be reduced, and distribution around the world can be facilitated to allow seasonal availability of many foods. Modern food manufacturing also often improves the quality of life for individuals with specific health conditions, offering modified foods to meet their needs (for example, sugar-free foods sweetened with an alternative sweetener for people with diabetes)
The probiotic ingredients market is segmented on the basis of application into food & beverage, dietary supplements, and animal feed. The food & beverage segment has been further classified into dairy, bakery & confectionery, dry foods, non-dairy beverages, meat and cereals. The dietary supplements segment is projected to grow at the highest CAGR of 8.0% from 2015 to 2020.
Relevant Society and Associations
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This page was last updated on 12th Sep, 2015
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