Additives consumer demand

Additional energy demand causes additional emissions of C02 [71] that will, as a greenhouse gas, cause additional costs for consumers and companies and also for the general public in the future. 

Over the past decade, we have seen drastic changes in the world around us. There has been more competition in terms of quality, and companies have to do more work, accomplish targets, and be proactive rather than reactive. All this must be accomplished with fewer people. In addition, the quality must be better than ever, due to competitive forces and consumer demands. Since the beginning of the new millennium, it is evident that we are working in a global village where it is impossible for a company to survive without offering quality products and services. 

The uncertified color additives (Institute of Food Technologists 1986) include a number of natural extracts as well as inorganic substances such as titanium dioxide. Some of these can be used only with certain restrictions (Table 6-7). The consumer demand for more natural colorants has provided an impetus for examining many natural coloring substances. These have been described in detail by Francis (1987). The possibility of using plant tissue culture for the production of natural pigments has also been considered (Ilker 1987). 

Use of plant parts (bark, leaves, seeds, etc.) and their extracts to preserve food from developing a rancid taste is a practice that has continued since prehistoric time. There is evidence that even for the industrial materials, plant-based components were used as antidrying agents to prevent oxidation and polymerization of polyunsaturated fatty acid-rich plant oils (2, 5, 48). During the past two decades, intensive research has been carried out on naturally occurring antioxidative compounds from different sources. The main drive behind this search was to reduce the use of synthetic compounds as food additives because of their potential negative health effects and as a result of consumer demand. 

Butter-like products with reduced-fat content are manufactured in several countries. Stabilizers, milk and soy proteins, sodium albumin or caseinate, fatty acids, and other additives are used. A product is now available on a commercial scale in the former U.S.S.R. that has the following composition 45% milkfat, 10% nonfat solids, and 45% moisture. It has a shelf life of 10 days at 5°C (91). Each country has established its own standards for butter and butter fat products. Many are still developing standards for a reduced-fat butter product to meet the growing consumer demand. 

In addition to increasing productivity, automated systems allow improved levels of hygiene rmd thus extending the seU-by date of food products. They also allow ever-increasing consumer demands for more transparency regarding product origins to be met. 

In this chapter, an array of multiple applications of LAB for the elaboration of fermented foods and production of industrially interesting metabolites such as food ingredients, nutraceutics, and commodity chemicals was presented. Additionally, new biotechnological approaches for the production of these compounds were described. The metabolic versatility of this bacterial group demonstrates their potential for their use as cell factories beyond their classical use as food starter cultures and preservatives or as probiotics. These bacteria have been systematically assayed for novel specific traits or applications due to the availability of new molecular techniques and the consumers demands for healthier foods. LAB, considered the horsepower of the food industry, have been the focus of numerous studies to increase their product yields and repertoire. 

Markarian J. Consumer demands push growth in additives for active packaging. Plastics Addit Compound [trade journal—Elsevier Ltd.] September/October 2006. 

Up till now, when a new development was required from polymer science, it has been possible to design and obtain a new polymer fitting that particular requirement. The most challenging tasks for polymer science were rather of a more logistical nature than scientific. For example, a reduction in the number of different polymers used in practice to cover the whole range of consumer demands (in order to simpHfy and make more profitable their manufacture) has been and still is the cause of important research efforts. Additionally, environmental and other related matters, such as sustainabiUty, have also been addressed, but they have always remained in the background and have not significantly limited the development of polymer science. 

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