By Maria Saarela
The 1st variation of sensible meals: notion to product fast validated itself as an authoritative and wide-ranging consultant to the practical meals sector. there was a impressive volume of study into health-promoting meals lately and the marketplace for these kinds of items has additionally constructed. completely revised and up to date, this significant new version includes over ten extra chapters on major themes together with omega-3 polyunsaturated fatty acids, shoppers and future health claims and practical meals for weight problems prevention. half 1 offers an outline of key normal concerns together with definitions of useful meals and laws within the european, the U.S. and Asia. half 2 makes a speciality of useful meals and healthiness investigating stipulations reminiscent of heart problems, diabetes, melanoma, weight problems and infectious ailments in addition to the impression of sensible meals on cognition and bone healthiness. half three appears to be like on the improvement of practical foodstuff items. themes lined comprise maximizing the practical advantages of plant meals, nutritional fiber, practical dairy and soy items, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).
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Extra info for Functional Foods: Concept to Product (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Example text
18 Ministry of Agriculture, Fisheries and Food Food Advisory Committee (1996) Review of Functional Foods and Health Claims, London. 19 Federal Register (1994) ‘Diet Supplement Health Education Act (DSHEA)’, Publ L, Washington DC, pp. 103–417. 20 Ministére de la Santé Publique, République Franc̨ aise Discret Définissant et Réglementat les Compléments Alimentaires, 14 October 1997, 97–964. 21 IFIC Foundation (1995) ‘Functional foods: opening the door to better health’, Food Insight, November/December.
4 Food technology and its impact on functional food development9,25 From the point of view of food processing, the development of functional foods will often require an increased level of complexity and monitoring of food processing because the following will have to be considered carefully: • • • new raw materials including those produced by biotechnologies; emerging thermal and non-thermal technologies; new safety issues; © Woodhead Publishing Limited, 2011 Defining functional foods and associated claims • 21 integration throughout the entire food chain especially to ensure preservation and/or enhancement of functionality.
By reference to the new concepts in nutrition outlined above, it is the role of functional food science to stimulate research and development of functional foods (see Fig. 1). © Woodhead Publishing Limited, 2011 Defining functional foods and associated claims 11 Fig. 1 The strategy for functional food development. By reference to basic knowledge in nutrition and related biological sciences, such a development requires the identification and, at least partly, an understanding of the mechanism(s) by which a potential functional food or functional food component can modulate the target function(s) that is/are recognised or proven to be relevant to the state of well-being and health, and/or the reduction of a disease risk.