Functional Foods

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.

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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 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

Abstract:

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

Abstract:

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)

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Index