Features:

• Addresses the problem of how the results of verification procedures can be communicated effectively to consumers
• Considers the current regulatory framework in Europe and the United States, including controls on making health claims for functional products
• Summarizes key works on the role of functional foods in disease prevention
• Describes how to assess the technological and commercial feasibility of new product ideas

Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as:

• Vitamin and mineral fortification
• Cholesterol reduction
• Dietary Fiber
• Probiotics, prebiotics, and synbiotics
• Antioxidants
• Phytochemicals
• Herbs and botanicals

An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.

Contents

1. General Issues
   
   • Defining Functional Foods
   • EU Legislation and Functional Foods: A Case Study
   • US Legislation and Functional Health Claims

2. Functional Foods and Health
   
   • Colonic Functional Foods
   • Coronary Heart Disease
   • Anti-Tumor Properties
   • Functional Foods and Acute Infections: Probiotics and Gastrointestinal Disorders

3. Developing Functional Food Products
   
   • Maximizing the Functional Benefits of Plant Foods
   • Developing Functional Ingredients: A Case Study
   • Functional Fats and Spreads
   • Functional Confectionery
   • Probiotic Functional Foods
   • Dietary Fiber Functional Products

Index

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