Description

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

Readership

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

Preface

Part I: General issues with functional foods

Chapter 1: Defining functional foods and associated claims

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

5.1 Introduction: historical ba

Details

No. of pages:
672
Language:
English
Copyright:
© 2011
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857092557
Print ISBN:
9781845696900
Print ISBN:
9780081016893

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

Reviews

Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals., Society of Dairy Technology