Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology Quality and Safety explores how these foods differ from other food sectors and describes their specific processing technologies the equipment used to produce them and steps taken to ensure their quality and microbial safety. The book begins by describing various types of specialty foods their regulation and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls. Next the book presents sharply focused chapters on specific foods:Bread including whole wheat multigrain/seed sourdough organic gluten-free and reduced sodium as well as functional baked goodsSpecialty condiments dressings and saucesJams jellies and other jelly productsChocolate including diet-friendly allergen-free dark gourmet and kosherDairy products including specialty cheese yogurt and other cultured productsJuices and functional drinksSpecialty fruit and vegetable productsSpecialty entrees meats convenience foods soups and other miscellaneous itemsThe final chapter provides additional information and resources for entrepreneurs including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp | Specialty Foods Processing Technology Quality and Safety