Functional Foods: Concept to Product

Functional Foods: Concept to Product

by Glenn R. Gibson, Christine M. Williams
     
 

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

Overview

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.

Editorial Reviews

Booknews
"Functional" foods can be any kind of food that has a beneficial effect on the body beyond adequate nutrition; the idea of functionality reflects a shift away from an emphasis on a balanced diet toward achieving optimized nutrition, maximizing life expectancy and quality by using food to help the body resist disease. The idea of functional foods also opens up a huge new market, and manufacturers face challenges both in developing products and in substantiating health claims. This reference for the food industry and health professionals summarizes research on the links between food and health. It also covers regulatory issues in the European Union and US and outlines the process of product development, from identifying sources of functional compounds to scaling up for commercial sales. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9781855735033
Publisher:
Woodhead Publishing, Limited
Publication date:
09/01/2000
Pages:
320
Product dimensions:
6.30(w) x 9.06(h) x (d)

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