Download PDF by Paul J Moughan; Christine M Bruhn; Judith L Mercure: Food-Related Innovation : Technology, Genetics and Consumer

By Paul J Moughan; Christine M Bruhn; Judith L Mercure

Innovation within the foodstuff is a tricky online game, performed out in a frequently demanding area the place the laws that goal to make sure our meals are secure and fit are utilized to medical and technological advancements, opposed to a frequently contradictory backdrop of shopper matters, concerns and perceptions. winning food-related suggestions are the goods of the stress among those forces. content material: desk of Contents; part 1: Innovation and the meals undefined; Preface; Human and organisational components affecting expertise uptake via undefined; meals offer chains: contemporary progress in international job; part 2: know-how and innovation within the nutrients undefined; Editorial: expertise; The human genome, nutrigenomics and nutrigenetics; Innovation within the foodstuff undefined: personalized meals and mass customisation; Innovation within the meals undefined: useful meals; Processing know-how innovation within the meals undefined; part three: client and Regulatory affects on food-related innovation. Editorial: customer popularity of nutrition innovationsThe function of customer magazines in speaking options in meals offerings; having a look into the way forward for meals and healthiness; Innovation, nutrition defense and legislation. summary: Innovation within the foodstuff is a tricky video game, performed out in a regularly demanding enviornment the place the rules that goal to make sure our meals are secure and fit are utilized to medical and technological advancements, opposed to a frequently contradictory backdrop of buyer issues, concerns and perceptions. profitable food-related options are the goods of the strain among those forces

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It would appear that the productivity of agriculture in the developed world is quite adequate to fulfil consumer demand. The developed world has created its own wealth through industrial activities other than food supply. Food remains primarily a service industry, and there is no shortage of primary produce to high income consumers, whilst subsidies are provided by rich, developed nation states. Commodity prices are a political issue. Secondly, there was, and still probably is, a surplus of food manufacturing sites in the developed world, all of which were designed and built to operate at lower efficiencies than they can now deliver.

It is anticipated that a new wave of specialised foods will soon emerge from current scientific investigation at a molecular and nanoparticle level into the chemical and physical properties of foods, and how these in turn influence ingestive (satiety) and digestive behaviour in the human consumer. Innovative food companies will quickly capture this new knowledge on the ‘biological functionality’ of foods and novel food ingredients and completely new ‘nature-like’ processed foods will appear on the market.

Com 42 INNOVATION: MANAGEMENT, POLICY & PRACTICE Volume 10, Issue 1, July 2008 Copyright © eContent Management Pty Ltd. Innovation: management, policy & practice (2008) 10: 43–52. The human genome, nutrigenomics and nutrigenetics M ICHAEL F ENECH Theme Director, Personalised Nutrition for Healthy Genes and Minds Stream Leader, Genome Health Nutrigenomics and Nutrigenetics Food Science Australia, CSIRO Human Nutrition, Adelaide SA, Australia ABSTRACT C op yr ig ht M at er ia l The term nutrigenomics refers to the effect of diet on gene expression.

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