Biotechnology in the food chain: New tools and applications for future foods

There are many hopes and expectations for future foods: delicious products, positive health effects, safety, natural ingredients, sustainable production, convenience. How can biotechnology be used to answer these demands? Enzymes, micro-organisms and bioconversions contribute increasingly to the production processes of both ingredients and consumer foods. Progress in molecular biology and gene technology provide us with improved raw materials, more efficient and environmentally friendly processing methods and novel products. At the same time objective and scientifically based information to consumers is required in order to reduce resistance to the new developments. This symposium proceedings book views the impact of biotechnology throughout the food chain. Results from many relevant on-going EU research projects are presented. The attributes of the future foods - functional, natural, novel - as well as developments in the use of enzymes and process micro-organisms, form the core of the book. The important issues of consumer expectations, public attitudes and legislation provided a framework for the symposium. All these should be attended to for the successful exploitation of the advanced biotechnical methods for the profit of the food industry.