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Safety, Nutrition and Functionality of the Traditional Foods

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Traditional Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Traditional foods are made from traditional raw materials using traditional processing techniques and have a long history of supporting good health. Traditional foods are simply prepared from fruits, vegetables, meat, fish, milk, eggs, nuts, legumes, and seeds. Moreover, traditional foods are indigenous in nature, unique from other similar foods from the same groups, and not usually processed or packaged as modern products. According to the European Commission (EU, 2006), “traditional” related to foods: “Traditional means proven usage in the community market for a time period showing transmission between generations; this time period should be the one generally ascribed as one human generation, at least 25 years”. Furthermore, Italian Ministry of Agriculture defines the traditional foods as “Agrifood products whose methods of processing, storage and ripening are consolidated with time according to uniform and constant local use” (Ministero Agricoltura, 1999). Therefore, traditional foods are the part of a set of traditions, which are generally free from chemicals, additives, and artificial preservatives compared to modern foods.

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Author information

Authors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada

    Abul Hossain

  2. Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

    Md. Jiaur Rahman

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  1. Abul Hossain
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  2. Md. Jiaur Rahman
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Editors and Affiliations

  1. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Mohammed Al-Khusaibi

  2. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Nasser Al-Habsi

  3. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Mohammad Shafiur Rahman

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Hossain, A., Rahman, M.J. (2019). Safety, Nutrition and Functionality of the Traditional Foods. In: Al-Khusaibi, M., Al-Habsi, N., Shafiur Rahman, M. (eds) Traditional Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-24620-4_8

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