The book also includes case studies that showcase successful nutraceutical substitutions, discussions on regulatory compliance, sustainability, and market trends that affect product development and food safety. By providing regulatory insights, scientific advancements, and consumer trend analyses, this reference fosters the creation of safer, health-promoting food products. It will equip food scientists, technologists, product developers, and academic researchers with actionable knowledge to innovate and improve food processing practices.
Table of Contents
1. Introduction to Nutraceuticals in Food processing2. Fundamentals of Nutraceuticals: Sources, types and functional roles
3. Overview of Food Additives Used in Processing and Preservation
4. Nutraceutical and Natural food Additives
5. Natural and Nutraceutical preservatives
6. Nutraceutical sweeteners and Nutraceutical benefits
7. Natural Flavors
8. Nutritional and nutraceutical colours
9. Natural gums and gelling agents
10. Acidity regulators sources and benefits
11. Natural emulsifiers
12. Industry-specific applications of food additives and Nutraceutical alternatives
13. Safety and Quality Control of Natural and Nutraceutical Food additives
14. Consumer trends and market insights of Nutraceutical food additives
15. The Future of Nutraceuticals in Food Processing
Authors
M. Anuradha Padmashree Institute of Management and Sciences, Bengaluru, India.Dr. Maniyam Anuradha is a distinguished academic and innovator in the fields of nutraceuticals and functional food development. With over 30 years of experience spanning research, industry, and education, she currently serves as Principal and Director of R&D at Padmashree Institute of Management and Sciences, Bengaluru. Her extensive work in plant bioactives, nutritional enhancement, and food processing technologies has led to multiple patents and government-funded projects. A former senior scientist at Dr. Reddy's Laboratories and Sami Labs Ltd., Dr. Anuradha has also pioneered academic programs in nutraceutical and food processing sciences in India. Her contributions have bridged the gap between laboratory innovation and real-world food solutions, making her a recognized leader in the integration of biotechnology and food science.
Balasubramanya S Association of Biotechnology Led Enterprises (ABLE), Bengaluru, India. Dr. S. Balasubramanya is a seasoned biotechnologist and industry expert with a strong focus on nutraceutical innovation, herbal technologies, and applied plant sciences. He is currently General Manager at the Association of Biotechnology Led Enterprises (ABLE), where he supports national biotech policy, innovation, and industry partnerships. With over three decades of experience, including leadership roles at Sami Labs Ltd. and Rishi Herbal Technologies, he has driven the development and global commercialization of nutraceutical and herbal products. His academic and policy contributions include co-developing advanced vocational and postgraduate programs in nutraceuticals and food processing. He is also a co-inventor on several patents related to phytochemical enhancement and food functionality, underscoring his commitment to translating science into sustainable health-focused food solutions.
