Food Supply Chain Management

Product Description

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.

'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:

* New food processes and GM foods
* Volume catering and JIT (Just In Time) and Food Safety
* Relationships between companies and with stakeholders and responsibilities to these groups
* The internationalisation of the food chain
* The future of the food and drink supply chain and its management

Examples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

First text to look specifically at supply chain management in this industry
International industry case studies from Bass, Stakis (Hilton) and Tesco
Contributions by experts from industry and academia
Product Details

* Amazon Sales Rank: #189244 in Books
* Published on: 2001-09-24
* Original language: English
* Number of items: 1
* Binding: Paperback
* 360 pages

Editorial Reviews

From the Publisher
'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:* New food processes and GM foods* Volume catering and JIT (Just In Time) and Food Safety* Relationships between companies and with stakeholders and responsibilities to these groups* The internationalisation of the food chain* The future of the food and drink supply chain and its managementExamples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

Sweeteners and Sugar Alternatives in Food Technology

Product Description

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available.



Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.
Product Details
Amazon Sales Rank: #1371252 in Books
Published on: 2006-07-24
Number of items: 1
Binding: Hardcover
432 pages
Editorial Reviews

Review
Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietry glycaemic control. Food & Drink Technology, June 2006

Food Scientists, technologists and manufacturers can find out all they need to know about sugar reduction and replacement in a new book entitled Sweeteners and Sugar Alternatives in Food Technology, edited by Helen Mitchell from Danisco.

This book provides a comprehensive overview of sweetening and bulking solutions and the nutritional enhancement of foods. Manufacturers should find it a key source of information when it comes to the production of appealing low sugar, no added sugar, sugar free, reduced calorie, high fibre, low glycaemic and tooth-friendly food products with a range of corresponding consumer health benefits. European Baker, May 2006

From the Back Cover
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available.



Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.

About the Author
Dr Helen Mitchell, Danisco Sweeteners Ltd, Redhill, Surrey, UK