Smith R E
Nabisco Foods Group, East Hanover, NJ 07936.
Am J Clin Nutr. 1993 Aug;58(2 Suppl):307S-312S. doi: 10.1093/ajcn/58.2.307S.
Traditionally, the food industry has not been driven by technology. However, over the past decade, enormous changes have been introduced because of the changing demographics and evolving lifestyle of the consumer; the public health policies driving these lifestyle alterations; the growing fitness food market, which is a consequence of these changes; and the new aggressive posture taken by the food industry toward use of innovative technologies to satisfy consumer needs. This review is a brief description of the newer, nonbiotechnological food-science approaches that provide an unprecedented array of novel products to satisfy consumer preferences. These include engineered foods, aseptic processing, extrusion, hydroponics, intermediate-moisture foods, microencapsulation, supercritical-fluids extraction, and ingredient technology. Included under the last category is a brief description of fat substitutes that are likely to have a significant effect on the American diet.
传统上，食品行业并非由技术驱动。然而，在过去十年中，由于消费者人口结构的变化和生活方式的演变、推动这些生活方式改变的公共卫生政策、这些变化所导致的不断增长的健康食品市场，以及食品行业为满足消费者需求而采用创新技术所采取的新的积极姿态，已经发生了巨大的变化。本综述简要介绍了更新的非生物技术食品科学方法，这些方法提供了前所未有的一系列新颖产品以满足消费者的偏好。这些方法包括工程食品、无菌加工、挤压、水培、中等水分食品、微胶囊化、超临界流体萃取和配料技术。最后一类包括对可能对美国饮食产生重大影响的脂肪替代品的简要描述。
