Functional Foods. Группа авторов

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Название Functional Foods
Автор произведения Группа авторов
Жанр Техническая литература
Серия
Издательство Техническая литература
Год выпуска 0
isbn 9781119776321



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Navnidhi ChhikaraAnil PanghalGaurav Chaudhary

      Overview of Functional Foods

       Navnidhi Chhikara1 and Anil Panghal2*

       1Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India

       2AICRP-PHET, Department of Food Processing & Engineering, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India

       Abstract

      The consumer demand has switched to food choices which besides supplying the basic nutrients also contribute towards betterment of health. Functional foods can be conventional, modified or may contain any functional ingredient. Functional foods include a huge range of foods like whole foods along with fortified, enriched or enhanced foods, probiotics and designer foods. Functional foods protect from numerous lifestyle generated disease as well as promote the growth and development. The demand and market growth of functional foods is controlled by socio-demographic characteristics, awareness, knowledge of nutritional advantages and health claims, labeling and attitude of consumers. The smart, health conscious consumer is demanding for functional foods for their overall health and wellbeing. In the current scenario, the existing functional foods in today’s markets were designed to meet the needs for particular health conditions as evident by medical and nutritional experts. Consumers are more familiar with the functional foods and thus the functional foods are now accepted by the group of consumers whose interest is in following healthy food choice and dietary benefits. Researchers from the various fields of nutrition, pharmaceutical, microbiology, dairy sciences, medical sciences and food sciences are reporting their research findings on many interesting characteristics of food components in terms of their physiological functions. This chapter summarizes the different findings from multidisciplinary fields and role of regulatory bodies for law and regulations of functional foods.

      Keywords: Probiotics, bioactive compounds, nutraceuticals, supplements

      The term ‘functional food’ was coined in Japan in the early 1980s. Although there is no universal definition of functional food, a typical and simple definition is “processed foods having disease-preventing and/or health-promoting benefits in addition to their nutritive value.” Functional foods overlap with nutraceuticals, medical foods, probiotics, designer foods, pharma-foods, and vita foods. Japan is also the first country to have formulated a specific regulatory approval process for functional foods. In 1991, the concept of foods for specified health use (FOSHU) was established [1]. Functional food might be containing one or more specific functional ingredients or be completely a natural food that promotes positively to health and well being. Importantly, functional foods do not necessarily induce a health benefit in all members of the population.

      1.2.1 History

      To get back to the history of functional foods, one of the first examples of a functional food with a specific health claim. The earliest attempt for functional food formulation by incorporating functional ingredients was iodized salt in early 1900. Iodine was added as functional ingredient to prevent goiter, prevalent health concern of that time. Unilever designed polyunsaturated fatty acids rich spreads to deal with issue of elevated cholesterol level in late 1960s. Spreads under Becel and flora brand were launched with modified triacylglycerol profile with elevated PUFA with target patients of hypercholesterolaemic initially [6]. Following this trend, different health associations like National Heart Foundation of Australia, 1999; Health Council of the Netherlands, 2001 strongly advocated the significance of the ratio of polyunsaturated fats to saturated fats in diets at global level. Later on, such products were in category of mainstream products for all types of consumers [7]. This clearly demonstrates that the functional food can be targeted to particular group of people and simultaneously will assist in overall health improvement of public. Further research and new product developments were done in spreads by incorporating plant sterols or stanols for availing for health benefits [8]. This again demonstrates that developments in nutritional science can be incorporated successfully into functional foods, if there is sufficient consumer awareness and need. However, sound science and perceived consumer need from a public health perspective are no guarantee for the success of functional food products, as unfortunate examples of unsuccessful market introductions show. It is hard to predict the prerequisites for success of a functional food, but factors undoubtedly include consumer need and awareness; consumer acceptance of a food solution; powerful communication of health benefits to the consumer; uncompromised taste; optimal convenience; adequate retail or out-of-home availability; proven safety and efficacy; acceptable price level; assurance and support from different sources, including scientific opinion leaders; and a clear regulatory framework for making claims, providing a level playing ground for all companies.

Product type and name Functional component