Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0849308518 ISBN 13: 9780849308512

Publisher: CRC Press, 2000

Synopsis

From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy? Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as: Vitamin and mineral fortification Cholesterol reduction Dietary Fiber Probiotics, prebiotics, and synbiotics Antioxidants Phytochemicals Herbs and botanicals Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.

About this title

From the Author

Professor Glenn Gibson is Head of Food Microbial Sciences Unit and the University of Reading, UK. His main research interests include health and disease outcomes of gut microbiology and the application of molecular techniques to colonic bacteriology.

Professor Christine Williams was appointed the first Hugh Sinclair Professor of Human Nutrition at the University of Reading in 1995 and has established a new team of researchers who are investigating the effects of a range of dietary constituents on new lipid risk factors for Coronary Heart Disease.

The editors have gathered contributors from both industry and academia including experts from Unilever Research, Nestlé Product Technology Centre, Chalmers University of Technology and the Institute of Food Research.

From the Inside Flap

Functional foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. The editors of this book have gathered together leading experts in the field in order to provide the food industry with a single authoritative resource. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the USA and EU. It then summarises the key work on functional foods and the prevention of disease. Finally, there are a series of chapters on developing functional products.

In Part 1 the book first defines and classifies this complex and evolving field, examining the key issues of definition and the establishment of an appropriate methodology for substantiating functional claims. It also covers the relevant current regulations in both the EU and US.

Part 2 consists of a series of chapters summarising the current state of research on the links between functional foods and health. Chapters cover colonic functional foods (probiotics, prebiotics and synbiotics) and the contribution of functional foods to the prevention of coronary heart disease, cancers and acute disorders.

Part 3 of the book focuses on product development. It considers the process of identifying, enhancing and refining plant sources of functional compounds. This is followed by the identification of a target functional ingredient for product development and the process of product development itself including measuring functional properties, pilot testing in clinical trials and scaling up for commercial production. Food products covered include fats and spreads, confectionery, probiotic and dietary fibre foods.

This book provides an invaluable overview of this exciting topic for the food industry. Given the commercial potential of functional foods this collection will be essential reading for product development managers and commercial research institutes. It will be of great interest to students of food science and technology and nutrition as well as providing a comprehensive insight into this subject for nutritionists and other health professionals.

Edition details

• Publisher: CRC Press
• Publication date: 2000
• Language: English
• ISBN 10: 0849308518
• ISBN 13: 9780849308512
• Binding: Hardcover
• Edition number: 1
• Number of pages: 356
• Editor: Gibson Glenn R., Williams Christine M