Addressing the quality, safety, and perceived value of specialty foods and the ever-growing specialty foods market, this book represents the first technical manual on the subject. It discusses the unique characteristics of specialty foods, market and consumer demands and trends, and the functions and applications of specific ingredients used in specialty food. Focusing on each major specialty food segment, the book covers key processing technologies, necessary equipment, and product quality controls. Additional topics covered include package technologies, quality assurance, and food safety programs.