Formulation Engineering of Foods offers an in-depth exploration of formulation engineering approaches to food processing and product development, focusing on the creation of healthier, higher-performance foods. Through engaging examples such as low-fat and low-calorie chocolate and innovative salt reduction strategies in products like cheese and sauces, the book provides a practical yet forward-thinking perspective on modern food science. Edited by Jennifer E. Norton from the University of Birmingham, home to one of the largest Chemical Engineering-based food research groups in the UK, this cutting-edge publication delves into new methods and techniques for engineering food products. The editors’ expertise in structured foods, flavor delivery, and food hygiene is reflected throughout the text, which highlights their collaborations with key companies such as Nestlé, Unilever, and Cadbury, as well as research partnerships with Food Science departments at Nottingham, Leeds, and Reading.