Download Functional Foods: Concept to Product (Woodhead Publishing in by Glenn R. Gibson, Christine M Williams PDF

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By Glenn R. Gibson, Christine M Williams

From getting optimal nutrients while pregnant to fighting osteoporosis within the aged, client wellbeing and fitness realization spans all generations. items like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and effort activities bars are filling the grocery cabinets. those "functional meals" are sizzling goods for these inquisitive about their nutritional consumption, yet do they reside as much as the claims, or is it simply one other advertising ploy?

Functional meals: notion to Product offers step by step assurance of the improvement, from picking, to trying out, to generating, to advertising the goods. through analyzing tender beverages, cereal and child meals, baked items, confectionery, dairy items, spreads, meat items, and animal feeds, it discusses modes of sensible foodstuff operation such as:

Vitamin and mineral fortification
Cholesterol reduction
Dietary Fiber
Probiotics, prebiotics, and synbiotics
Herbs and botanicals

Functional meals are essentially the most very important and fascinating advancements within the nutrients undefined, commencing up an enormous new industry and remodeling the connection among foodstuff, food, and healthiness. in spite of the fact that, brands face significant demanding situations in product improvement, and in substantiating and advertising healthiness claims for this new new release of meals items. a necessary reference for either the nutrition and wellbeing and fitness execs, practical meals: notion to Product brings jointly many of the prime foreign professionals within the box to handle those demanding situations.

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Additional info for Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology)

Sample text

Functional foods: the US perspective’, 17th Ross Conference on Medical Issues, Am J Clin Nutr, 2000, 71, 1654S–59S. J. ‘Functional foods: relevance of genetic susceptibility’. In Proceedings of Forum on Functional Food, Council of Europe Publications, Strasbourg, 1999, 217–29. B. ‘Scientific concepts of functional foods in Europe: consensus document’, Br J Nutr, 1999, 81 supp. 1 S1–S28. KUBOMARA, K. ‘Japan redefines functional foods’, Prepared Foods, 1998, 167, 129–32. HILLIAN, M. ‘Functional foods: current and future market developments’, Food Technol Internat Europe, 1995, 25–31.

The main criterion for classification as a novel food or ingredient is that the substance had not previously been used for human consumption in the European Community to a significant degree. Unfortunately, no formal definition of the phrase ‘to a significant degree’ had been agreed between the European Commission and the 15 member states. Interpretations varied from that which accepted evidence that the substance had been on sale in a food product in one member state before 15 May 1997 (the date that the regulation came into force), to evidence of a large distribution and sales in more than one member state.

Food and Nutrition Board, Institute of Medicine, National Academy of Sciences. R. Thomas and R. Earl eds, Washington DC, National Academy Press, 1994. M. ‘Functional food science in Europe’, Br J Nutr, 1998, 80, supp. 1 S1–S193. KNORR, D. ‘Functional food science in Europe’ Trends in Food Sci Technol, 1998, 9, special issue, 295–340. European Commission Novel Food Directive, 97/258/CEE. Keystone ‘The Keystone national policy dialogue on food nutrition and health: executive summary’, J Nutraceuticals, Functional and Medical Foods, 1997, 1, 11–32.

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