Functional Foods: Concept to ProductAuthor:
Publisher: CRC Press
Publish date: April 2000
Addresses the problem of how the results of verification procedures can be communicated effectively to consumers Considers the current regulatory framework in Europe and the United States, including controls on making health claims for functional products Summarizes key works on the role of functional foods in disease prevention Describes how to assess the technological and commercial feasibility of new product ideas 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.