Smith / Charter Functional Food Product Development

1. Auflage 2010
ISBN: 978-1-4443-2336-8
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 526 Seiten, E-Book

Reihe: Hui: Food Science and Technology

According to an August 2009 report from PricewaterhouseCoopers, theUnited States market for functional foods in 2007 was US$ 27billion. Forecasts of growth range from between 8.5% and 20% peryear, or about four times that of the food industry in general.Global demand by 2013 is expected to be about $100 billion. Withthis demand for new products comes a demand for product developmentand supporting literature for that purpose. There is a wealth ofresearch and development in this area and great scope forcommercialization, and this book provides a much-needed review ofimportant opportunities for new products, written by authors within-depth knowledge of as yet unfulfilled health-related needs.
This book addresses functional food product development from anumber of perspectives: the process itself; health research thatmay provide opportunities; idea creation; regulation; and processesand ingredients. It also features case studies that illustrate realproduct development and commercialization histories.
Written for food scientists and technologists, this book presentspractical information for use in functional food productdevelopment. It is an essential resource for practitioners infunctional food companies and food technology centres andis also of interest to researchers and students of foodscience.
Key features:
* A comprehensive review of the latest opportunities in thiscommercially important sector of the food industry
* Includes chapters highlighting functional food opportunitiesfor specific health issues such as obesity, immunity, brain health,heart disease and the development of children. New technologies ofrelevance to functional foods are also addressed, such as emulsiondelivery systems and nanoencapsulation.
* Includes chapters on product design and the use of functionalingredients such as antioxidants, probiotics and prebiotics as wellas functional ingredients from plant and dairy sources
* Specific examples of taking products to market are provided inthe form of case studies e.g. microalgae functionalingredients
* Part of the Functional Food Science and Technology bookseries (Series Editor: Fereidoon Shahidi)

Autoren/Hrsg.

Smith, Jim

Charter, Edward

Über Autor(innen)

Dr Jim Smith is Executive Director of Prince Edward Island Food Technology Centre, Charlottetown, Canada. He is the co-author of Blackwell's Food Additives Data Book and editor of Technology of Reduced Additive Foods.