Functional Foods

Functional Foods

Concept to Product

2nd Edition - April 30, 2011

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  • Editor: Maria Saarela
  • Paperback ISBN: 9780081016893
  • eBook ISBN: 9780857092557

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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.

Key Features

  • 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


Health professionals and scientists in the functional foods industry and students and researchers interested in functional foods

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition


    Part I: General issues with functional foods

    Chapter 1: Defining functional foods and associated claims


    1.1 Introduction

    1.2 Functional foods: defining the concept

    1.3 Functional food science

    1.4 Communicating functional claims

    1.5 Case studies

    1.6 Conclusions and future trends

    Chapter 2: EU legislation and functional foods: a case study


    2.1 Introduction

    2.2 Product description

    2.3 Product positioning in the European market

    2.4 Product composition

    2.5 Claims

    2.6 Packaging

    2.7 Labelling

    2.8 Manufacture

    2.9 Conclusions

    2.11 Appendix: note

    Chapter 3: U.S. regulation of functional foods


    3.1 Introduction

    3.2 Food label health claims

    3.3 Food label structure/function claims

    3.4 Food label nutrient content claims

    3.5 Medical food and food for special dietary use

    3.6 Ingredient safety

    3.7 Sources of further information and advice

    3.9 Appendix: definitions

    Chapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foods


    4.1 Introduction

    4.2 Functional foods: current trends and market

    4.3 Australia and New Zealand legislation and functional foods

    4.4 Scientific substantiation of health claims

    4.5 Australia and New Zealand regulatory framework in the light of global harmonisation

    4.6 Implementation

    4.7 Implications for the development and manufacture of functional foods

    4.8 Future trends

    4.9 Sources of further information and advice

    Chapter 5: Legislation of functional foods in Asia


    5.1 Introduction: historical background

    5.2 Regulatory challenges for marketing of functional foods

    5.3 Definition and categories of functional foods in various Asian countries

    5.4 Food and drug interface: regulatory framework for functional foods

    5.5 Nutrition and health claims

    5.6 Labelling of functional foods

    5.7 Health claims and consumer confidence

    5.8 Future trends: harmonization of law and regulations of functional foods

    5.9 Sources of further information and governmental websites

    5.10 Acknowledgements

    Chapter 6: Consumers and health claims for functional foods


    6.1 Introduction

    6.2 Consumer perceptions of health claims

    6.3 Consumer acceptability of health claims

    6.4 Implications for dairy product development

    6.5 Future trends

    6.6 Sources of further information and advice

    Part II: Functional foods and health

    Chapter 7: Functional foods and acute gastrointestinal infections


    7.1 Introduction

    7.2 How the intervention might work

    7.3 How to assess the effectiveness of probiotics and/or prebiotics

    7.4 What is the aim of this chapter?

    7.5 Probiotics

    7.6 Prebiotics

    7.7 Synbiotics

    7.8 Conclusions and future trends

    7.9 Sources of further information and advice

    Chapter 8: Functional foods and coronary heart disease (CHD)


    8.1 Introduction

    8.2 Coronary heart disease and risk factors

    8.3 Relevant lipid particles

    8.4 Diet and coronary heart disease risk: the evidence

    8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease

    8.6 The effects of prebiotics on coronary heart disease

    8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease

    8.8 Future trends

    Chapter 9: Anti-tumour properties of functional foods


    9.1 Introduction

    9.2 Carcinogenesis and the biology of cancer

    9.3 Protective effects of nutrients

    9.4 Protective effects of phytochemicals

    9.5 Carbohydrates and their fermentation products

    9.6 Conclusion: the role of functional foods and future trends

    Chapter 10: Functional foods and obesity


    10.1 Introduction

    10.2 Functional foods contribution to weight management

    10.3 Formulating food products for weight control

    10.4 Future trends

    10.5 Sources of further information and advice

    Chapter 11: Functional foods and prevention of diabetes


    11.1 Introduction

    11.2 Food and diet as contributing factors to the rise in diabetes

    11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes

    11.4 Formulating food products for diabetes prevention

    11.5 Future trends

    Chapter 12: Functional foods and cognition


    12.1 Introduction

    12.2 Modulators of cognitive functions

    12.3 Selection of appropriate cognitive outcome measures

    12.4 Nutraceuticals and cognitive function

    12.5 Effects of ageing on cognition and brain biology

    12.6 Effects of glucose and carbohydrates

    12.7 Nutraceuticals for cognitive enhancement

    12.8 Conclusions

    12.9 Sources of further information and advice

    Chapter 13: Functional foods and bone health


    13.1 Introduction

    13.2 Overview of bone growth and maintenance

    13.3 How key nutrients and dietary factors impact bone health

    13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations

    13.5 Case studies of functional foods designed to improve intake of bone health factors

    13.6 Future trends

    13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foods

    Part III: Developing functional food products

    Chapter 14: Maximising the functional benefits of plant foods


    14.1 Introduction

    14.2 The concept of functionality

    14.3 The situation in the developing world

    14.4 The priorities for nutritional enhancement

    14.5 Strategies for nutritional enhancement

    14.6 Improvements in handling, storage and food processing technologies

    14.7 Future trends

    Chapter 15: Developing functional ingredients: a case study of pea protein


    15.1 Introduction: the nutritional properties of peas

    15.2 Improving pea protein

    15.3 Processing issues in improving pea protein

    15.4 Adding improved protein to food products

    15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products

    15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)

    15.7 Future trends

    15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the field

    Chapter 16: Functional fats and spreads


    16.1 Introduction

    16.2 EU legislation on fats and spreads

    16.3 Functional ingredients and chronic diseases: applications in fats and spreads

    16.4 Methods for modifying fats and oils

    16.5 Future trends

    16.6 Sources of further information and advice

    Chapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients


    17.1 Introduction

    17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)

    17.3 Sources of omega-3 PUFAs

    17.4 The problems associated with using omega-3 PUFAs in foods

    17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods

    17.6 The effect of antioxidant addition

    17.7 Future trends

    17.8 Sources of further information and advice

    Chapter 18: Probiotic functional foods


    18.1 Introduction to probiotics and their health effects

    18.2 Probiotic food market in Europe and the United States

    18.3 Probiotic technology and challenges in the probiotic formulation into foods

    18.4 Probiotic food categories

    18.5 Future trends

    Chapter 19: Functional foods for the gut: probiotics, prebiotics and synbiotics


    19.1 Introduction

    19.2 The composition of gastrointestinal (GI) microbiota

    19.3 Probiotics

    19.4 Prebiotics and synbiotics

    19.5 Conclusions

    Chapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum


    20.1 Introduction

    20.2 Bioactive proteins

    20.3 Bioactive peptides

    20.4 Bioactive lipids

    20.5 Other bioactive components

    20.6 Conclusions

    20.7 Future trends

    Chapter 21: Functional meat products


    21.1 Introduction

    21.2 Meat consumption and human health

    21.3 Meat-based bioactive compounds

    21.4 Development of functional meat products

    21.5 Future trends of functional meat products

    Chapter 22: Functional soy products


    22.1 Introduction

    22.2 Major compositions of soybeans

    22.3 Soy consumption in different populations

    22.4 Functional soy foods

    22.5 Safety aspects of soy

    22.6 Future trends

    Chapter 23: Functional seafood products


    23.1 Introduction

    23.2 Health aspects of seafood

    23.3 Potential for development of functional seafood products

    23.4 Development of functional seafood products with dietary fibres

    23.5 Conclusions

    Chapter 24: Dietary fibre functional products


    24.1 Introduction

    24.2 Defining dietary fibre

    24.3 Sources of dietary fibre

    24.4 Processing dietary fibre ingredients

    24.5 Processing foods containing dietary fibre

    24.6 The physiological effects of dietary fibre

    24.7 Recommended intakes of dietary fibre

    24.8 Conclusions and future trends


Product details

  • No. of pages: 672
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: April 30, 2011
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780081016893
  • eBook ISBN: 9780857092557

About the Editor

Maria Saarela

Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.

Affiliations and Expertise

VTT, Finland

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