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Functional foods: Concept to product (Second edition)Edited by M Saarela, VTT, Finland
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 205
Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals.
Society of Dairy Technology
- provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
- focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
- examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.
Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).
With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.
ISBN 1 84569 690 5
ISBN-13: 978 1 84569 690 0
April 2011
672 pages 234 x 156mm hardback
£165.00 / US$280.00 / €200.00
Usually dispatched within 24 hours
About the editor
Dr Maria Saarela is a Chief Research Scientist in Microbiology at the VTT Technical Research Centre of Finland and is widely regarded for her research expertise in probiotics, health-benefiting microbes, and functional foods.
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Contents
PART 1 GENERAL ISSUES WITH FUNCTIONAL FOODS
PART 2 FUNCTIONAL FOODS AND HEALTH
PART 3 DEVELOPING FUNCTIONAL FOOD PRODUCTS
PART 1 GENERAL ISSUES WITH FUNCTIONAL FOODS
Defining functional foods and associated claims
M Roberfroid, Catholic University of Louvain, Belgium
- Introduction
- Functional foods: defining the concept
- Functional food science
- Communicating functional claims
- Case studies
- Conclusions and future trends
- References
EU legislation and functional foods: A case study
P Berry Ottaway and Sam Jennings, Berry Ottaway & Associates Ltd, UK
- Introduction
- Product description
- Product positioning in the European market
- Product composition
- Claims
- Packaging
- Labelling
- Manufacture
- Conclusions
- References
- Appendix: note
US regulation of functional foods
J E Hoadley, EAS Consulting Group, USA
- Introduction
- Food label health claims
- Food label structure/function claims
- Food label nutrient content claims
- Medical food and food for special dietary use
- Ingredient safety
- Sources of further information and advice
- References
- Appendix: definitions
Australian and New Zealand regulations on nutrition, health and related claims made on foods
D Ghosh, Nutriconnect, Sydney, Australia
- Introduction
- Functional foods: current trends and market
- Australian and New Zealand legislation and functional foods
- Scientific substantiation of health claims
- Australia and New Zealand regulatory framework in the light of global harmonisation
- Implementation
- Implications for the development and manufacture of functional foods
- Future trends
- Sources of further information and advice
- References
Legislation of functional foods in Asia
J Zawistowski, University of British Columbia, Canada
- Introduction: historical background
- Regulatory challenges for marketing of functional foods
- Definition and categories of functional foods in various Asian countries
- Food and drug interface: regulatory framework for functional foods
- Nutrition and health claims
- Labelling of functional foods
- Health claims and consumer confidence
- Future trends: harmonization of law and regulations of functional foods
- Sources of further information and governmental websites
- Acknowledgements
- References
Consumers and health claims for functional foods
L Lähteenmäki, Aarhus University, Denmark
- Introduction
- Consumer perceptions of health claims
- Consumer acceptability of health claims
- Implications for dairy product development
- Future trends
- Sources of further information and advice
- References
PART 2 FUNCTIONAL FOODS AND HEALTH
Functional foods and acute gastrointestinal infections
H Szajewska, The Medical University of Warsaw, Poland
- Introduction
- How the intervention might work
- How to assess the effectiveness of probiotics and/or prebiotics
- What is the aim of this chapter?
- Probiotics
- Prebiotics
- Synbiotics
- Conclusions and future trends
- Sources of further information and advice
- References
Functional foods and coronary heart disease (CHD)
Julie 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
- The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease
- The effects of prebiotics and coronary heart disease
- The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease
- Future trends
- Sources of further information and advice
- References
Anti-tumour properties of functional foods
I T Johnson, Institute of Food Research, UK
- Introduction
- Carcinogenesis and the biology of cancer
- Protective effects of nutrients
- Protective effects of phytochemicals
- Carbohydrates and their fermentation products
- Conclusion: the role of functional foods and future trends
- Sources of further information and advice
- References
Functional foods and obesity
S B Myrie and P J H Jones, University of Manitoba, Canada
- Introduction
- Functional foods contribution to weight management
- Formulating food products for weight control
- Future trends
- Sources of further information and advice
- References
Functional foods and prevention of diabetes
J Lindström, National Institute for Health and Welfare and S M Virtanen, National Institute for Health and Welfare, and Tampere School of Public Health, Finland
- Introduction
- Food and diet as contributing factors to the rise in diabetes
- Effects of different food components on insulin secretion, insulin resistance and development of diabetes
- Formulating food products for diabetes prevention
- Future trends
- References
Functional foods and cognition
A Scholey, D Camfield, L Owen and A Pipingas, Swinburne University, Australia
- Introduction
- Modulators of cognitive functions
- Selection of appropriate cognitive outcome measures
- Nutraceuticals and cognitive function
- Effects of ageing on cognition and brain biology
- Effects of glucose and carbohydrates
- Nutraceuticals for cognitive enhancement
- Conclusions
- Sources of further information and advice
- References
Functional foods and bone health
S J Whitingand H.Vatanparast, University of Saskatchewan, Canada
- Introduction
- Overview of bone growth and maintenance
- How key nutrients and dietary factors impact bone health
- Dietary sources of nutrients and dietary factors related to bone health, and safety considerations
- Case studies of functional foods designed to improve intake of bone health factors
- Future trends
- Issues related to product targeting and consumer acceptance of bone-healthy functional foods
- References
PART 3 DEVELOPING FUNCTIONAL FOOD PRODUCTS
Maximising the functional benefits of plant foods
D G Lindsay, Euroscience Perspectives, Spain
- Introduction
- The concept of functionality
- The situation in the developing world
- The priorities for nutritional enhancement
- Strategies for nutritional enhancement
- Improvements in handling, storage and food processing technologies
- Future trends
- Sources of further information and advice
- References
Developing functional ingredients: a case study of pea protein
A-S Sandberg, Chalmers University of Technology, Sweden
- Introduction: the nutritional properties of peas
- Improving pea protein
- Processing issues in improving pea protein
- Adding improved protein to food products
- Evaluating the nutritional, functional and sensory properties of improved pea protein in food products
- New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)
- Future trends
- Sources of further information and advice: past and present EU projects, networks and special reports in the field
- References
Functional fats and spreads
A Turpeinen and P Merimaa, Valio Ltd, Finland
- Introduction
- EU legislation on fats and spreads
- Functional ingredients and chronic diseases: applications in fats and spreads
- Methods for modifying fats and oils
- Future trends
- Sources of further information and advice
- References
Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients
C Jacobsen, National Food Institute, Denmark
- Introduction
- Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)
- Sources of omega-3 PUFAs
- The problems associated with using omega-3 PUFAs in foods
- Factors affecting lipid oxidation in omega-3 PUFA enriched foods
- The effect of antioxidant addition
- Future trends
- Sources of further information and advice
- References
Probiotic functional foods
M H Saarela, VTT Technical Research Centre of Finland, Finland
- Introduction to probiotics and their health effects
- Probiotic food market in Europe and US
- Probiotic technology and challenges in the probiotic formulation into foods
- Probiotic food categories
- Future trends
- Sources of further information and advice
- References
Functional foods for the gut: probiotics, prebiotics and synbiotics
A Drakoularou, R Rastall and G Gibson, The University of Reading, UK
- Introduction
- The composition of gastrointestinal (GI) microbiota
- Probiotics
- Prebiotics and synbiotics
- Conclusions
- References
Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum
H J Korhonen, MTT Agrifood Research Finland, Finland
- Introduction
- Bioactive proteins
- Bioactive peptides
- Bioactive lipids
- Other bioactive components
- Conclusions
- Future trends
- References
Functional meat products
K Arihara and M Ohata, Kitasato University, Japan
- Introduction
- Meat consumption and human health
- Meat-based bioactive compounds
- Development of functional meat products
- Future trends of functional meat products
- Sources of further information and advice
- References
Functional soy products
C W Xiao, Health Canada, Canada and University of Ottawa, Canada
- Introduction
- Major compositions of soybeans
- Soy consumption in different populations
- Functional soy foods
- Safety aspects of soy
- Future trends
- Sources of further information and advice
- References
Functional seafood products
M Careche, I Sánchez-Alonso and J Borderías, Institute of Science and Food Technology and Nutrition (ICTAN), Spain, E K Lund, Institute of Science and Food Technology and Nutrition (ICTAN), Spain and Institute of Food Research (IFR), UK
- Introduction
- Health aspects of seafood
- Potential for development of functional seafood products
- Development of functional seafood products with dietary fibres
- Conclusions
- References
Dietary fibre functional products
F Guillon, M Champ, J F Thibault and L Saulnier, INRA Research Centre Nantes, 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
- Bibliography