Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.
The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.
Next, the book presents sharply focused chapters on specific foods:
The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp
Introduction of Specialty Foods. Specialty Food Markets and Marketing. Food Safety of Specialty Foods and Their Controls. Bread and Other Baked Goods. Specialty Condiments, Dressings, and Sauces. Jams, Jellies, and Other Jelly Products. Manufacturing Chocolate for Entrepreneurial Endeavors. Dairy Products. Juices and Functional Drinks. Specialty Fruit and Vegetable Products. Specialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous. Additional Information and Resources for Entrepreneurs.