This Brief concerns the influence of chemistry in the modern food and beverages industry. The
world of traditional foods has been soundlessly but increasingly interconnected with the
chemical industry in the last century. Different areas are considered in a multidisciplinary
approach: - the production of chemical additives and of non-food components needed in the food
industry (e.g. packaging materials) - the regulatory perspective of the whole food production
chain - commercialization of food commodities - the problem of food safety from the viewpoint
of official auditors with medical or veterinarian competencies - new and emerging risks related
to food packaging materials - the assessment of the authenticity of edible products. This Brief
includes different viewpoints ranging from the management of allergens and food additives in
the food plant to the complex matter of the formulation of traditional products with the
consequent production of alternative versions of the same food.
