Functional Foods: Concept to Product (Woodhead Publishing Series in Food Science, Technology and Nutrition)

707 Pages·2011·16.8 MB·English

by  Maria Saarela

Functional foods
© Woodhead Publishing Limited, 2011
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© Woodhead Publishing Limited, 2011
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 205
Functional foods

Concept to product
Second edition
Edited by
Maria Saarela
© Woodhead Publishing Limited, 2011
Published by Woodhead Publishing Limited,
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First published 2011, Woodhead Publishing Limited
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ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2011
Contents
Contributor contact details .......................................................................... xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................ xix
Preface ......................................................................................................... xxvii
Part I General issues with functional foods
1 Defi ning functional foods and associated claims ............................... 3
M. Roberfroid, Catholic University of Louvain, Belgium
1.1 Introduction ................................................................................. 3
1.2 Functional foods: defi ning the concept ....................................... 5
1.3 Functional food science .............................................................. 10
1.4 Communicating functional claims .............................................. 13
1.5 Case studies ................................................................................ 18
1.6 Conclusions and future trends .................................................... 21
1.7 References ................................................................................... 22
2 EU legislation and functional foods: a case study ............................. 25
P. Berry Ottaway and S. Jennings, Berry Ottaway &
Associates Ltd, UK
2.1 Introduction ................................................................................. 25
2.2 Product description ..................................................................... 26
2.3 Product positioning in the European market .............................. 26
2.4 Product composition ................................................................... 27
2.5 Claims ......................................................................................... 33
2.6 Packaging .................................................................................... 36
2.7 Labelling ..................................................................................... 37
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vi Contents
2.8 Manufacture ................................................................................ 38
2.9 Conclusions ................................................................................. 38
2.10 References ................................................................................... 38
2.11 Appendix: note ............................................................................ 40
3 U.S. regulation of functional foods ..................................................... 41
J. E. Hoadley, EAS Consulting Group, USA
3.1 Introduction ................................................................................. 41
3.2 Food label health claims ............................................................. 42
3.3 Food label structure/function claims .......................................... 46
3.4 Food label nutrient content claims .............................................. 50
3.5 Medical food and food for special dietary use ............................ 53
3.6 Ingredient safety ......................................................................... 56
3.7 Sources of further information and advice ................................. 57
3.8 References ................................................................................... 58
3.9 Appendix: defi nitions .................................................................. 59
4 Australia and New Zealand regulations on nutrition,
health and related claims made on foods ........................................... 64
D. Ghosh, nutri C onnect, Sydney, Australia
4.1 Introduction ................................................................................. 64
4.2 Functional foods: current trends and market .............................. 65
4.3 Australia and New Zealand legislation and
functional foods .......................................................................... 66
4.4 Scientifi c substantiation of health claims ................................... 68
4.5 Australia and New Zealand regulatory framework in the
light of global harmonisation ...................................................... 69
4.6 Implementation ........................................................................... 69
4.7 Implications for the development and manufacture of
functional foods .......................................................................... 70
4.8 Future trends ............................................................................... 70
4.9 Sources of further information and advice ................................. 71
4.10 References ................................................................................... 71
5 Legislation of functional foods in Asia ............................................... 73
J. Zawistowski, University of British Columbia, Canada
5.1 Introduction: historical background ............................................ 73
5.2 Regulatory challenges for marketing of functional foods .......... 76
5.3 Defi nition and categories of functional foods in various
Asian countries ........................................................................... 76
5.4 Food and drug interface: regulatory framework for
functional foods .......................................................................... 79
5.5 Nutrition and health claims ......................................................... 89
5.6 Labelling of functional foods ...................................................... 99
5.7 Health claims and consumer confi dence ..................................... 100
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Contents vii
5.8 Future trends: harmonization of law and regulations of
functional foods .......................................................................... 102
5.9 Sources of further information and governmental websites ....... 103
5.10 Acknowledgements ..................................................................... 104
5.11 References ................................................................................... 104
6 Consumers and health claims for functional foods ........................... 109
L. Lähteenmäki, Aarhus University, Denmark
6.1 Introduction ................................................................................. 109
6.2 Consumer perceptions of health claims ...................................... 112
6.3 Consumer acceptability of health claims .................................... 117
6.4 Implications for dairy product development ............................... 120
6.5 Future trends ............................................................................... 123
6.6 Sources of further information and advice ................................. 124
6.7 References ................................................................................... 124
Part II Functional foods and health
7 Functional foods and acute gastrointestinal infections ..................... 129
H. Szajewska, The Medical University of Warsaw, Poland
7.1 Introduction ................................................................................. 129
7.2 How the intervention might work ............................................... 130
7.3 How to assess the effectiveness of probiotics and/or
prebiotics ..................................................................................... 131
7.4 What is the aim of this chapter? ................................................. 131
7.5 Probiotics .................................................................................... 132
7.6 Prebiotics .................................................................................... 142
7.7 Synbiotics ................................................................................... 145
7.8 Conclusions and future trends .................................................... 146
7.9 Sources of further information and advice ................................. 146
7.10 References ................................................................................... 147
8 Functional foods and coronary heart disease (CHD) ....................... 153
Julie A. Lovegrove and Kim G. Jackson, University of
Reading, UK
8.1 Introduction ................................................................................. 153
8.2 Coronary heart disease and risk factors ...................................... 156
8.3 Relevant lipid particles ............................................................... 162
8.4 Diet and coronary heart disease risk: the evidence ..................... 168
8.5 The effects of probiotics including fermented milk products
and lactic acid bacteria on coronary heart disease ...................... 173
8.6 The effects of prebiotics on coronary heart disease .................... 183
8.7 The effects of synbiotics including combinations of lactic acid
bacteria and prebiotic fi bres on coronary heart disease .............. 190
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viii Contents
8.8 Future trends ............................................................................... 191
8.9 Sources of further information and advice ................................. 192
8.10 References ................................................................................... 193
9 Anti-tumour properties of functional foods ....................................... 202
I. T. Johnson, Institute of Food Research, UK
9.1 Introduction ................................................................................. 202
9.2 Carcinogenesis and the biology of cancer .................................. 203
9.3 Protective effects of nutrients ..................................................... 208
9.4 Protective effects of phytochemicals .......................................... 219
9.5 Carbohydrates and their fermentation products .......................... 222
9.6 Conclusion: the role of functional foods and future trends ........ 225
9.7 Sources of further information and advice ................................. 226
9.8 References ................................................................................... 226
10 Functional foods and obesity. .............................................................. 234
S. B. Myrie and P. J. H. Jones, University of Manitoba, Canada
10.1 Introduction ................................................................................. 234
10.2 Functional foods contribution to weight management ............... 236
10.3 Formulating food products for weight control ............................ 251
10.4 Future trends ............................................................................... 252
10.5 Sources of further information and advice ................................. 253
10.6 References ................................................................................... 253
11 Functional foods and prevention of diabetes ..................................... 261
J. Lindström, National Institute for Health and Welfare, Finland and
S. M. Virtanen, National Institute for Health and Welfare,
Finland and Tampere School of Public Health, Finland
11.1 Introduction ................................................................................. 261
11.2 Food and diet as contributing factors to the rise in diabetes ....... 263
11.3 Effects of different food components on insulin secretion,
insulin resistance and development of diabetes .......................... 266
11.4 Formulating food products for diabetes prevention .................... 268
11.5 Future trends ............................................................................... 269
11.6 References ................................................................................... 269
12 Functional foods and cognition ........................................................... 277
A. Scholey, D. Camfi eld, L. Owen, A. Pipingas and C. Stough, Swinburne
University, Australia
12.1 Introduction ................................................................................. 277
12.2 Modulators of cognitive functions .............................................. 278
12.3 Selection of appropriate cognitive outcome measures ............... 279
12.4 Nutraceuticals and cognitive function ........................................ 280
12.5 Effects of ageing on cognition and brain biology ....................... 280
12.6 Effects of glucose and carbohydrates ......................................... 282
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Contents ix
12.7 Nutraceuticals for cognitive enhancement .................................. 283
12.8 Conclusions ................................................................................. 298
12.9 Sources of further information and advice ................................. 299
12.10 References ................................................................................... 299
13 Functional foods and bone health ....................................................... 309
S. J. Whiting and H.Vatanparast, University of Saskatchewan,
Canada
13.1 Introduction ................................................................................. 309
13.2 Overview of bone growth and maintenance ............................... 311
13.3 How key nutrients and dietary factors impact bone health ......... 312
13.4 Dietary sources of nutrients and dietary factors related to bone
health, and safety considerations ................................................ 319
13.5 Case studies of functional foods designed to improve intake
of bone health factors .................................................................. 323
13.6 Future trends ............................................................................... 325
13.7 Issues related to product targeting and consumer acceptance
of bone-healthy functional foods ................................................ 327
13.8 References ................................................................................... 328
Part III Developing functional food products
14 Maximising the functional benefi ts of plant foods ............................ 337
D. G. Lindsay, Euroscience Perspectives, Spain
14.1 Introduction ................................................................................. 337
14.2 The concept of functionality ....................................................... 338
14.3 The situation in the developing world ........................................ 339
14.4 The priorities for nutritional enhancement ................................. 340
14.5 Strategies for nutritional enhancement ....................................... 341
14.6 Improvements in handling, storage and food processing
technologies ................................................................................ 350
14.7 Future trends ............................................................................... 353
14.8 Sources of further information and advice ................................. 354
14.9 References ................................................................................... 354
15 Developing functional ingredients: a case study of
pea protein ............................................................................................ 358
A.-S. Sandberg, Chalmers University of Technology, Sweden
15.1 Introduction: the nutritional properties of peas .......................... 358
15.2 Improving pea protein ................................................................. 362
15.3 Processing issues in improving pea protein ................................ 363
15.4 Adding improved protein to food products ................................ 365
15.5 Evaluating the nutritional, functional and sensory properties
of improved pea protein in food products ................................... 368
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15.6 New technologies for improved nutritional and functional
value of pea protein (NUTRIPEA) ............................................. 371
15.7 Future trends ............................................................................... 374
15.8 Sources of further information and advice: past and present
EU projects, networks and special reports in the fi eld ................ 375
15.9 References ................................................................................... 378
16 Functional fats and spreads ................................................................ 383
A. Turpeinen and P. Merimaa, Valio Ltd, Finland
16.1 Introduction ................................................................................. 383
16.2 EU legislation on fats and spreads .............................................. 384
16.3 Functional ingredients and chronic diseases: applications in
fats and spreads ........................................................................... 385
16.4 Methods for modifying fats and oils ........................................... 393
16.5 Future trends ............................................................................... 395
16.6 Sources of further information and advice ................................. 396
16.7 References ................................................................................... 396
17 Omega-3 polyunsaturated fatty acids (PUFAs) as
food ingredients .................................................................................... 401
C. Jacobsen, National Food Institute, Denmark
17.1 Introduction ................................................................................. 401
17.2 Health aspects of omega-3 polyunsaturated fatty
acids (PUFAs) ............................................................................. 403
17.3 Sources of omega-3 PUFAs ........................................................ 403
17.4 The problems associated with using omega-3 PUFAs
in foods ....................................................................................... 405
17.5 Factors affecting lipid oxidation in omega-3 PUFA
enriched foods ............................................................................. 408
17.6 The effect of antioxidant addition ............................................... 414
17.7 Future trends ............................................................................... 419
17.8 Sources of further information and advice ................................. 419
17.9 References ................................................................................... 420
18 Probiotic functional foods ................................................................... 425
M. H. Saarela, VTT Technical Research Centre of Finland,
Finland
18.1 Introduction to probiotics and their health effects ...................... 425
18.2 Probiotic food market in Europe and the United States ............. 426
18.3 Probiotic technology and challenges in the probiotic
formulation into foods ................................................................ 428
18.4 Probiotic food categories ............................................................ 429
18.5 Future trends ............................................................................... 437
18.6 Sources of further information and advice ................................. 438
18.7 References ................................................................................... 439
© Woodhead Publishing Limited, 2011