Cover -- Functional foods: Concept to product -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I General issues with functional foods -- 1 Defining functional foods and associated claims -- 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 -- 1.7 References -- 2 EU legislation and functional foods: a case study -- 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 -- 2.10 References -- 2.11 Appendix: note -- 3 U.S. regulation of functional foods -- 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 -- 3.8 References -- 3.9 Appendix: definitions -- 4 Australia and new zealand regulations on nutrition, health and related claims made on foods -- 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 -- 4.10 References -- 5 Legislation of functional foods in asia -- 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 -- 5.11 References -- 6 Consumers and health claims for functional foods -- 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 -- 6.7 References -- Part II Functional foods and health -- 7 Functional foods and acute gastrointestinal infections -- 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 -- 7.10 References -- 8 Functional foods and coronary heart disease (CHD) -- 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 -- 8.9 Sources of further information and advice -- 8.10 References -- 9 Anti-tumour properties of functional foods -- 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 -- 9.7 Sources of further information and advice -- 9.8 References -- 10 Functional foods and obesity -- 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 -- 10.6 References -- 11 Functional foods and prevention of diabetes -- 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 -- 11.6 References -- 12 Functional foods and cognition -- 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 -- 12.10 References -- 13 Functional foods and bone health -- 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.

13.8 References -- Part III Developing functional food products -- 14 Maximising the functional benefits of plant foods -- 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 -- 14.8 Sources of further information and advice -- 14.9 References -- 15 Developing functional ingredients: a case study of pea protein -- 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 -- 15.9 References -- 16 Functional fats and spreads -- 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 -- 16.7 References -- 17 Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients -- 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.

17.9 References -- 18 Probiotic functional foods -- 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 -- 18.6 Sources of further information and advice -- 18.7 References -- 19 Functional foods for the gut: probiotics, prebiotics and synbiotics -- 19.1 Introduction -- 19.2 The composition of gastrointestinal (GI) microbiota -- 19.3 Probiotics -- 19.4 Prebiotics and synbiotics -- 19.5 Conclusions -- 19.6 References -- 20 Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum -- 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 -- 20.8 References -- 21 Functional meat products -- 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 -- 21.6 Sources of further information and advice -- 21.7 References -- 22 Functional soy products -- 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 -- 22.7 Sources of further information and advice -- 22.8 References -- 23 Functional seafood products -- 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 -- 23.6 References -- 24 Dietary fibre functional products -- 24.1 Introduction.

24.2 Defining dietary fibre.