Functional foods - Concept to product

hardback  392pp  ISBN 1855735032      £140.00

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 this field in order to provide the food industry with a single authoritative source. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the EU and US. It then summarises the key work on functional foods and the prevention of disease. Finally there are a series of chapters on the issues in developing functional foods in practice.

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.

contents

Introduction

Part 1: General issues

Defining functional foods foods M B Roberfroid, Université Catholiquie de Louvain, Belgium

• Introduction
• Defining the concept
• Functional food science
• Communicating functional claims
• Case studies
• Food technology and its impact on functional food development

EU legislation and functional foods: a case study P Berry Ottaway, Consultant

• Introduction
• Product description
• Product positioning in the European market
• Product composition
• Functional claims
• Packaging
• Labelling
• Manufacture

US legislation and functional health claims claims M K Schmidl and T P Labuza, University of Minnesota, USA

• Introduction
• Definitions
• Nutrient modification and specific nutrient claims
• Disease-specific or disease-prevention (health) claims
• The Food and Drug Administration Modernization Act 1997
• Medical Foods
• The Dietary Supplement Health and Education Act 1994
• The controversy over labelling
• Advertising and the Federal Trade Commission
• Future trends

Part 2: Functional foods and health

Colonic functional foods R A Rastall and G R Gibson, University of Reading, UK; R Fuller, University of Reading, UK and H R Gaskins, University of Illinois, USA

• Introduction
• What are colonic foods?
• How are colonic foods metabolised?
• Probiotics
• Prebiotics
• Synbiotics
• Health aspects of functional colonic foods
• Host-microbe interaction

Coronary heart disease J A Lovegrove and K G Jackson, University of Reading, UK

• Introduction
• Coronary heart disease and risk factors
• Relevant lipid particles
• Diet and coronary heart disease: the evidence
• Effects of probiotics on blood lipids: the evidence
• The effects of probiotics on coronary heart disease
• The effects of synbiotics on coronary heart disease
• Future trends

Anti-tumour properties I T Johnson, Institute of Food Research, UK

• Introduction
• The nature of tumour growth
• Models of carcinogenesis
• Diet and gene interactions
• Mechanisms of action: nutrients
• Mechanisms of action: phytochemicals
• Mechanisms of action: other factors
• Conclusion: the role of functional food
• Future trends

Functional foods and acute infections: probiotics and gastrointestinal disorders E Isolauri and S Salminen, University of Turku, Finland

• Introduction
• The background
• Probiotics and the immune system
• Probiotic functional foods and the treatment of gastrointestinal disorders
• Future trends

Part 3: Developing functional food products

Maximising the functional benefits of plant foods D G Lindsay, Institute of Food Research, UK

• Introduction
• The concept of functionality
• Functional effects deliverable by plants
• Plant sources of functional compounds
• The delivery of functional effects
• Enhancing functional effects
• Factors affecting the intake of functional compounds
• Enhancing macronutrient quality
• The effect of food processing
• Future trends

Developing functional ingredients: a case study study A S Sandberg, Chalmers University of Technology, Sweden

• Introduction
• Functional ingredients and chronic diseases: applications in fats and spreads
• Fatty acids
• Spreads containing fish oil
• Modified fats and oils
• Phytosterols
• Antioxidants
• Low (zero) fat spreads
• Inulin
• Calcium

Functional fats and spreads E A M de Eckere and P M Verschuren, Unilever Research, The Netherlands

• Introduction
• Functional ingredients and chronic diseases: applications in fats and spreads
• Fatty acids
• Spreads containing fish oil
• Modified fats and oils
• Phytosterols
• Antioxidants
• Low (zero) fat spreads
• Inulin
• Calcium
• Conclusions

Functional confectionery E F Pickford and N J Jardine, Nestlé Product Technology Centre, UK

• Introduction
• Types of functional confectionery
• The current market in functional confectionery
• The development and manufacture of functional confectionery products
• Marketing and retailing functional confectionery

Probiotic functional foods T Mattila Sandholm and M Saarela, VTT Biotechnology, Finland

• Introduction: the health benefits of probiotic foods
• Selecting probiotic strains
• Pilot testing in clinical human trials
• Processing issues in developing probiotic foods
• Future trends

Dietary fibre functional products F Guillon, M Champ and J F Thibault, Centre de Recherches INRA, France

• Introduction
• Defining dietary fibre
• Sources of dietary fibre
• Processing dietary fibre ingredients
• Processing foods containing dietary fibre
• The physiological effects of dietary fibre
• Recommended intakes of dietary fibre
• Conclusions and future trends

Index