Dictionary of Flavors, 2nd EditionISBN: 978-0-8138-2135-1
Hardcover
736 pages
April 2008, Wiley-Blackwell
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The world of foods and flavors is constantly changing. Trends have
emerged since the publication of the first edition which are
important to our daily lives. Here are just a few examples:
- GMO – Genetically modified products have come into the
forefront of our consciousness.
- Mad Cow Disease – The safety of our food supply is in
constant question.
- Nutritional Trends and Fads – Low Fat / Atkins / South
Beach Diet
- Culinology - The combination between Chef and Food Scientist is
here to stay – thousands of culinary terms can be added and
this is a great bullet point.
- Including new G.R.A.S. lists – With the consolidation of
the EU and US regulations, the allowable flavor chemicals has
increased greatly.
- Organic – Since the first edition, the Organic segment of
the Food Marketplace, regulations surrounding Organic Foods and
trends have come to the forefront.
- Changes in the Food Media – “Fast Food
Nation”, “Super Size Me” and Flavor Company
Segments on the Discovery Channel have brought the Flavor industry
into light.
- TV Chefs – Culinary has grown greatly as has the
appreciation of ethnic foods. There is a great need to expand the
definitions to include many ethnic trends.
- More definitions – More foods – exotic fruits from around the world.
Related Titles
Food Chemistry
Read an Excerpt
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