New York State Department of Agriculture and Markets Specialty Food Directory
Author :
Publisher :
Page : 326 pages
File Size : 24,28 MB
Release : 1995
Category : Food
ISBN :
Author :
Publisher :
Page : 326 pages
File Size : 24,28 MB
Release : 1995
Category : Food
ISBN :
Author : New York (State). Department of Agriculture
Publisher :
Page : 326 pages
File Size : 32,69 MB
Release : 1996
Category : Food industry and trade
ISBN :
Author : National Agricultural Library (U.S.)
Publisher :
Page : 1352 pages
File Size : 29,96 MB
Release : 1974
Category : Agriculture
ISBN :
Author : National Agricultural Library (U.S.)
Publisher :
Page : 1392 pages
File Size : 43,21 MB
Release : 1976
Category : Agriculture
ISBN :
Author :
Publisher :
Page : 278 pages
File Size : 40,34 MB
Release : 1950
Category : Commerce
ISBN :
Author : United States. Bureau of Animal Industry
Publisher :
Page : 64 pages
File Size : 19,58 MB
Release : 1947
Category : Meat inspection
ISBN :
Author : Yanyun Zhao
Publisher : CRC Press
Page : 358 pages
File Size : 25,49 MB
Release : 2012-05-22
Category : Technology & Engineering
ISBN : 1439854238
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: Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods Specialty condiments, dressings, and sauces Jams, jellies, and other jelly products Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher Dairy products, including specialty cheese, yogurt, and other cultured products Juices and functional drinks Specialty fruit and vegetable products Specialty entrees, meats, convenience foods, soups, and other miscellaneous items 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 specialty food sector.
Author :
Publisher :
Page : 1488 pages
File Size : 29,87 MB
Release : 2006
Category : Local government
ISBN :
Author : United States. Bureau of Foreign and Domestic Commerce
Publisher :
Page : 278 pages
File Size : 31,26 MB
Release : 1950
Category : Marketing
ISBN :
Author : United States. Agricultural Adjustment Administration
Publisher :
Page : 666 pages
File Size : 49,31 MB
Release : 1939
Category : Consumer education
ISBN :