Gruenwald, Joerg; Brendler, Thomas; Jaenicke, Christof; Smith, Erica: Plant-Based Ingredients for Functional Foods. Leatherhead Publishing, 2002. ISBN 1-904007-35-X
Hardcover, 480 pages, £ 125.
This books is a reference work with through descriptions of 340 plants and their constituents. Here the reader can find information about the effective parts of the plants, their medicinal potential as well as their possible use in foods. Limitations to use, literary references and information referring to the effectiveness, tolerability and manufacture are reported.
A complete demonstration of the up to the minute market situation for selected plant ingredients and functional foods in general. This gives a good overview of current market trends.
It also contains many recommended relevant promising marketing strategies and study examples of successful and unsuccessful market developments in the function ingredient sector.
The compendium part, which contains the international legal decisions relevant to plant ingredients, is particularly informative. Here the various legal situations for the use of plants as basis for medicines and foods are made transparent. Therefore Plant-based Ingredients for Functional Foods can serve to help make decisions in a very complex market.
This book can be ordered directly from Leatherhead Publishing or by using this form.
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