Download Functional Foods: Concept to Product (Woodhead Publishing by Maria Saarela PDF

By Maria Saarela

The 1st version of practical meals: inspiration to product fast proven itself as an authoritative and wide-ranging advisor to the sensible meals zone. there was a impressive quantity of study into health-promoting meals lately and the marketplace for most of these items has additionally built. completely revised and up to date, this significant re-creation includes over ten extra chapters on major themes together with omega-3 polyunsaturated fatty acids, shoppers and future health claims and sensible meals for weight problems prevention.  half 1 offers an outline of key basic matters together with definitions of practical meals and laws within the ecu, the U.S. and Asia. half 2 makes a speciality of practical meals and overall healthiness investigating stipulations resembling heart problems, diabetes, melanoma, weight problems and infectious illnesses in addition to the impression of useful meals on cognition and bone future health. half three seems to be on the improvement of practical nutrients items. issues lined contain maximizing the useful merits of plant meals, nutritional fiber, practical dairy and soy items, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

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

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Whatever definition is chosen, ‘functional food’ appears as a quite unique concept that deserves a category of its own, a category different from nutraceutical, f(ph)armafood, medifood, designer food or vitafood. . It is also a concept that belongs to nutrition and not to pharmacology. Functional foods are and must be foods, not drugs, as they have no therapeutic effects. Moreover their role regarding disease will, in most cases, be in reducing the risk of disease rather than preventing it. 2 Functional food: a European consensus9,24,25 The unique features of functional food are: • • • • being a conventional or everyday food; to be consumed as part of the normal/usual diet; composed of naturally occurring (as opposed to synthetic) components perhaps in unnatural concentration or present in foods that would not normally supply them; having a positive effect on target function(s) beyond nutritive value/basic nutrition, and may enhance well-being and health and/or reduce the risk of disease or provide health benefits so as to improve the quality of life including physical, psychological and behavioural performances and have authorised and scientifically based claims.

Its importance also lies in avoiding problems associated with consumer confusion about health messages. Of all the different forms of communication, those concerning claims – made either directly as a statement on the label or package of food products, or indirectly through secondary supporting information – remain an area of extensive discussion. It is also the opinion of C. B. 28 However, the communication of health benefits and other physiological effects of functional foods remains a major challenge because: • • • science should remain the driving force; messages – claims – must be based on sound, objective and appropriate evidence; evidence must be consistent, able to meet established scientific standards and plausible.

Woodhead Publishing Limited, 2011 14 Functional foods Fig. 3 The communication challenge for functional food development. 2 The scientific challenge: the claims Regarding functional foods, claims associated with specific food products are the preferable means of communicating to consumers. In application of the fundamental principle, any claim must be true and not misleading; it must be scientifically valid, unambiguous and clear to the consumer. However, these basic principles should be safeguarded without becoming a disincentive to the production of functional foods or to their acceptance by consumers.

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