Consumer Driven Cereal Innovation: Where Science Meets Industry

Author: Weegels, Peter L.

Brand: Amer Assn of Cereal Chemists

ISBN: 9781891127618

Release Date: 01-03-2009

Package Dimensions: 9.0 x 6.0 x 0.5 inches

Languages: English

Binding: paperback

Number Of Pages: 190

Details: Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers demands and expectations.

Consumers needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer tough questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today.

Areas of Focus – Consumer Driven Cereal Innovation Conference Proceedings

Plenary Papers from Invited Lecturers:

Consumer Attitudes Towards Healthy Cereal Products

Consumer, Cereals and Health: Trends, Fads and Reality

Health Benefits of Whole Grain Products

Science Track:

Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products

Nutritional and Sensory Quality

Physiology

Cereals: Source of High Quality Nutrients

Regulation and Functional Nutrients

Methodology

Technology Track:

Better processes for Better Nutrition

Bioactive Ingredients

Product Quality

Product Texture and Quality

Shelf Life

Toxicology